Domínio do Açor Vinha Ruína Cerceal Magnum 2022

Domínio do Açor Vinha Ruína Cerceal Magnum 2022

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A historic farm with a spectacular heritage of old vineyards was acquired by a group of friends in 2021. Domínio do Açor is located in a fascinating atmosphere next to the medieval village of Oliveira do Conde. “Domínio” refers to the philosophy of producing great terroir wines in Dão, with grapes from the “domaine”. And “do Açor” evoking the geography, facing the Serra do Açor. With the consultancy of the terroir master Pedro Parra and the oenology of the talented Luís Lopes, who has worked at Comtes Lafon in Burgundy and Quinta da Pellada in Dão, the style is one of elegance, freshness and granite minerality.

Açor Domain Vineyard Ruin Cerceal Magnum 2022:

GRAPE VARIETIES COMPOSITION: Ruína Vineyard of 2.8ha, plants 33 years old. 100% White Cerceal (or Bairrada Cercial).

SOIL CHARACTERISTICS: Granitic. Very well composed of soil and rock, more precisely between the silt typical of granite soils, with alterites or rocks degraded by the chemical and physical processes of weathering, in addition to quartz and granite bedrock. Level 5 alterite predominates throughout the vineyard of Domínio do Açor.

ENOLOGY: Total destemming with crushing of the grapes in a pneumatic press, followed by decantation and fermentation with indigenous yeasts in stainless steel tanks at a temperature of approximately 18-20°C. Aging on fine lees for 13 months. Complete malolactic fermentation. Low addition of sulfites before bottling (51mg/l of total sulphur dioxide). Natural decantation, the wine was not clarified or filtered, and may present deposits.

INTERNSHIP: 17 months in stainless steel tanks.

CUSTODY ESTIMATE: 10 years.

ORGANOLEPTIC CHARACTERISTICS: Medium-intensity lemon. Emphatically reveals the minerality of wet granite and the citrus and orange zest side of the variety on the nose. In the mouth, the acid-sapient structure is more tubular, and carries the citrus and fresh herb aroma to the very persistent finish.

ENOGASTRONOMIC GUIDELINES: Small fish from the garden, cod fritters, clams à la Bulhão Pato, cod à lagareiro, moqueca capixaba, raw Japanese cuisine.

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