A red wine crafted from a complex field blend of indigenous varieties from the Arribas do Douro, including Tinta Gorda, Verdelho Vermelho, Bastardo, Tinta Fina, Tinta de Escrever, Tinta Carvalha, and Olho de Rei, among others. These grapes are sourced from the Piçarrão vineyard, characterized by its schist soils, locally known as "Piçarra," and boasting an impressive average vine age of over 90 years.
Viniculture adheres to sustainable practices, and the vineyard is currently undergoing certification for Integrated Production to Biologic. To preserve their integrity, grapes were meticulously hand-picked and transported in 20kg boxes.
The winemaking process begins with a careful grape selection, followed by foot treading with stems in a traditional granite mill. Spontaneous fermentation commences with indigenous yeasts, and the must remains in contact with the skins for three days after fermentation begins. The wine then completes its fermentation in American oak barrels. For aging, Piçarrão Tinto spends 15 months in 300-liter American oak barrels, which have been used four times previously, imparting subtle oak influence without overwhelming the fruit. Following barrel aging, the wine rests for an additional 10 months in bottle before its release, with 795 bottles produced in February 2024.
Tasting notes for Piçarrão Tinto would reflect its diverse varietal blend, old vine concentration, and schist terroir. The initial short skin contact and subsequent fermentation in oak, followed by extended aging in used American oak and bottle, contribute to a structured yet nuanced profile. Expect a wine with a distinct aromatic complexity, potentially showcasing dark fruit notes, hints of spice, and an earthy minerality derived from the schist soils. The old vines contribute depth and concentration, while the careful winemaking aims for a balanced and expressive wine.
