A light-bodied, low-intervention red wine from the Vinho Verde region, consciously crafted to showcase the vibrant acidity and fresh fruit character of Portugal’s indigenous varieties, primarily Vinhão and Espadeiro.
The winemaking is a masterful blend of the traditional and the innovative: the 75% Vinhão component is fermented and aged in large, centuries-old terracotta talhas (amphoras), while the 25% of Espadeiro is handled in stainless steel, before the two are blended. Grapes are organically farmed on the region's granitic soils and are spontaneously fermented using native yeasts, notably benefiting from the addition of ground chestnut flowers, an ancient local practice employed here as a natural stabilizer to minimize the need for added sulfur. After fermentation, the wine undergoes malolactic conversion and rests for four months, with the talha aging contributing a subtle, earthy structure before bottling unfiltered.
On the nose, this tinto offers an inviting aromatic lift of tart red fruits—wild raspberry, tangy cherry, and pomegranate—complemented by a surprising savory undercurrent reminiscent of currant leaf or a delicate spice blend.7 The palate is defined by its vibrant, high acidity, which is immediately refreshing and makes the wine highly "chillable," providing structure to the juicy, mineral-driven core of dark red and purple fruit.8 Despite its youth, a finely textured, pithy grip—likely a contribution from the talha aging and native red skins—leads to a lipsmacking finish with a subtle, earthy, and sometimes saline persistence, positioning this wine as a complex, versatile, and compelling example of modern Portuguese natural winemaking.
