Domínio do Açor Vinha Ruína Cerceal Magnum 2022

Domínio do Açor Vinha Ruína Cerceal Magnum 2022

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A historic farmhouse with spectacular heritage of old vines was acquired by a group of friends in 2021. Domínio do Açor is inserted in a fascinating atmosphere next to the medieval village of Oliveira do Conde. “Domínio” in allusion to the philosophy of making great Dão terroir wines with “domaine” grapes. And “do Açor” evoking geography, facing the Serra do Açor. With the consultancy of the terroir master Pedro Parra and the oenology of the talented Luís Lopes, with passage through Comtes Lafon in Burgundy and Quinta da Pellada in Dão, the style is one of elegance, freshness and granitic minerality.

Dominion of the Goshawk Vine Ruin Cerceal Magnum 2021:

VARIETY COMPOSITIONVine Ruin of 2.8ha, 33-year-old plants. 100% Cerceal-White (or Bairrada Cerceal).

SOIL CHARACTERISTICS: Granitic. Very well composed between soil and stone, more precisely between the lime or “silt” typical of granitic soils, with alterite or rocks degraded by chemical and physical processes of weathering, in addition to quartz and the granite parent rock. A level 5 alterite prevails throughout the vineyards in the Domain of Açor.

ENOLOGYTotal destemming by crushing the grapes in a pneumatic press, followed by decantation and fermentation with indigenous yeasts in stainless steel vats, at a temperature of approximately 18-20oC. Internship on fine lees for 13 months. Complete malolactic. Low addition of sulphites before bottling (51mg/l of total sulfur dioxide). Natural decantation, the wine has not been clarified or filtered, and may show deposits.

AGEING: 17 months in stainless steel vats.


ORGANOLEPTIC CHARACTERISTICS: Medium intensity lemon. It 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-sapid structure is more tubular, and carries the scent of citrus and fresh herbs to the aftertaste of very good persistence.

ENOGASTRONOMIC GUIDELINES Garden fish, cod fritters, Bulhão Pato clams, codfish à lagareiro, moqueca capixaba, raw Japanese cuisine.


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