A red wine from the Dão region that embodies Antonio Madeira's commitment to showcasing the area's ancient terroir. The wine is a field blend of indigenous varieties, including Alfrocheiro, Tinta Pinheira, Touriga Nacional, Jaen, and others, sourced from vines with an average age of 50 to 70 years. These vineyards are located at the foot of the Serra da Estrela, with granitic soils that are manually worked, often with a horse's help, to avoid using herbicides. The producer's farming is done according to biodynamic principles, reflecting a deep respect for the land and its heritage.
The winemaking process is focused on a minimal intervention approach to express the terroir in its purest form. The grapes are hand-harvested and traditionally foot-trodden in open vats, a method that ensures a gentle extraction. Fermentation begins naturally with indigenous yeasts; no other oenological products besides a minimal amount of sulfur are used. After pressing, the wine is aged in used French oak barrels for approximately 18 months, where it also completes malolactic fermentation. This aging regimen contributes to a fine tannin structure and a subtle woodsy expression that requires some time in the bottle to reveal its full character.
Tasting notes for the Colheita Tinto describe a wine with a complex nose, offering fresh fruit notes, a floral touch, and spices. The palate is characterized by its fresh and elegant profile. It is a salivating and flavorful wine, with a beautiful freshness and granitic finish that beckons another sip.
