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Alfrocheiro em Talha de Argilla 2018
15,90 €
The nose is marked by clay, black fruits and spices, with notes of quince, mint and chocolate. The mouth have great smoothness and involvement with hints of wild fruit jams always balanced by the vegetable and mineral component.
| Producer | Producer: Herdade da Anta de Cima Oenology: Paulo Tenreiro and Nuno Mira do Ó |
| Region | Alentejo |
| Grapes | Alfrocheiro (100%) |
| Winemaking | Total destemming before crushing, fermentation in stainless steel vats with controlled temperature between 22ºC to 25ºC, without addition of yeasts. |
| Aging | 4 months in clay amphoraes. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 12% |
| Temperature | 16ºC - 18ºC |
| Harmonizations | Grilled octopus, stewed chicken and grilled lamb chops. |
The argilla wine is produced at the Herdade da Anta de Cima, located in “Serra de Montargil”, “Ponte de Sor” region, owned by the Tenreiro family.
The farm is based on the traditional agro-forestry production system of the region. Vineyards are located in the most fertile soils of the Herdade: clay soils, well drained, dominantly exposed to south and with moderate slope.
At Herdade da Anta de Cima, the last vineyards were torn out in the 1950s and the old cellar ruin still remains from that time. The vineyards were brought back to the “Serra de Montargil” in 2010 and two years later the rst white and red argilla wines were produced.
It’s a new cycle, a family’s project that unites tradition and modernity and aims the excellence in the production of this passionate, unique and so portuguese’s product: wine.
The production of wine in large clay’s amphorae dates back from Roman civilization and gives three main benefits:
- The advantages of a slow and steady oxidation;
- Concentration by evaporation;
- Absolute respect for the wine without transmitting any other smells or tastes;
The argilla are terroir wines with a select and distinctive profile, obtained from very noble Portuguese grape varieties.
