A compelling red wine from the Castelo de Paiva sub-region, nestled within the broader Vinho Verde Demarcated Region in Northwest Portugal, a territory known as the 'Magic Mountains' for its distinct terroir. This wine is fundamentally a singular expression of the region. It is anchored by 90% Vinhão, a native grape famous for its intensely dark color and high acidity, with a 10% complement of Touriga Nacional to add complexity and structure. From a sustainability standpoint, the wine is rooted in ecologically sound practices emphasizing its traditional Vinho Verde origins, including high-trained ramada vine systems and manual harvesting into small boxes, for conscientious, low-impact viticulture. Furthermore, the winery highlights the Anarrhinum longipedicellatum on its label—an endangered, endemic plant species of the Paiva River basin—to underscore its commitment to local biodiversity and environmental protection.
The production of Villa Payva Tinto embraces ancient, low-intervention techniques to achieve its elegant profile. Grapes are hand-harvested and gently foot-trodden in traditional granite lagares, ensuring soft extraction of color and tannin. Following this, a traditional press is used lightly, contributing to the wine's goal of achieving silky tannins while maintaining a vibrant freshness. Crucially, the fermentation is spontaneous, relying entirely on indigenous yeasts, reinforcing a non-manipulative approach that fully expresses the vineyard's natural microflora. The wine is unfiltered, unfined, and stabilized naturally. It is intentionally left in its most raw, authentic state and will develop a harmless, natural sediment in the bottle.
On tasting, this wine is designed to be a captivating red that challenges preconceptions of Vinho Verde, offering a powerful core of intense, fresh red fruit reminiscent of harvest aromas. The palate is defined by its impressive harmony and freshness, driven by the high natural acidity of the Vinhão, with soft, integrated tannins achieved through the gentle extraction process. The low alcohol level of 10.5% contributes to its captivatingly light, bright structure, making it a highly food-friendly red that pairs perfectly with roasted meats, grilling, and regional sausages. It is suitable for both vegetarian and vegan diets.
