Moreish Tinto Bairrada Magnum 2021

Moreish Tinto 2022
Bairrada – Portugal
80% Castelão (Camarate/Negro Mouro) · 20% Trincadeira · Spontaneous co-fermentation

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Producer
Luís Lopes is one of Portugal’s most gifted winemakers. Despite his young age, he brings rare experience in vineyard work, cellar craft and tasting. From Comte Lafon in Burgundy to nearly a decade heading the classic wines of Quinta da Pellada, with additional stages in New Zealand and a spell at the historic Alvear estate in Spain, Luís embodies a humble, curious and ever-evolving approach. His personal project, Moreish, reflects this spirit — producing wines that are unpretentious, spontaneous and delicious, always with pure drinking pleasure.

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Description
This beautiful Bairrada red is a spontaneous co-fermentation of 80% Castelão (Camarate/Negro Mouro) and 20% Trincadeira, sourced from two vineyards in Souselas. The 40-year-old Trincadeira vines grow in very limestone-rich soils, with outcrops of stone and white marl. The Castelão comes from a deeper, more clay-based site, planted about 30 years ago.

After 100% destemming (without crushing), spontaneous fermentation with indigenous yeasts took place in traditional lagares with gentle manual punch-downs, simply to keep the cap moist. Once fermentation was complete (10–12 days), the wine was pressed and underwent malolactic in stainless steel. It then matured for 12 months in a single used 400L barrel, and was bottled without fining or filtration.

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Technical sheet

Region: Bairrada – Portugal
Grapes: 80% Castelão (Camarate/Negro Mouro), 20% Trincadeira
Vine age: 30–40 years
Soil: Clay-limestone with marl and stone outcrops
Fermentation: Spontaneous in open lagar
Maceration: 10–12 days, with manual punch-downs
Ageing: 12 months in one used 400L barrel
Bottling: Direct, unfiltered, unfined
Production: Very limited

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Tasting notes
Vibrant, pure and extremely fresh. Perfumed nose of bright red fruits, delicate spices and subtle earthy notes. The palate is light and lively, with fine tannins, delicious acidity and a juicy, elegant finish of great precision.

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Ideal pairings

Roast duck with orange
Oven-baked kid (cabrito) with potatoes
Grilled octopus (à lagareiro)
Sautéed wild mushrooms
Washed-rind soft cheeses

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