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Primado Encruzado 2023
23,90 €
The citrus yellow colour with golden nuances is the result of the pre-fermentation maceration of the grapes. The initial aromatic subtlety highlights the nature of the Encruzado variety. Meanwhile, floral aromas stand out and the green pine needles that appear in the retronasal also reveal hazelnut. Unctuous and vibrant in the mouth, it reveals a freshness reminiscent of granite and citrus. The maceration of the skins and batonnage...
| Producer | Producer: Manuel Pereira de Melo Oenology: Patrícia Santos |
| Region | Dão |
| Grapes | Encruzado (100%) |
| Soil | Climate: Shaped by the mountain ranges of Estrela, Caramulo, Buçaco and Lousã, which surround this area and protect it from Atlantic influence, and further influenced by its proximity to the Aguieira reservoir, it benefits from exceptional conditions. The humidity created by the morning mists allows for slower and more balanced ripening. Soil: Granitic Sand |
| Winemaking | Pre-fermentation maceration and fermentation at controlled temperature. |
| Aging | 9 months in stainless steel, 12 months in bottle. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13,5% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Codfish Margarida da Praça Style |
Great wines are not born by chance. The exceptional conjunction of climatic and geological conditions combine to form a rare balance.
Located in Santa Comba Dão, in Quinta do Coladinho, the vineyard planted at the beginning of the 90s covers about 2 hectares in a place that reveals a sense and characteristics very own. The granitic-sandy soil is typical of the region. The climate marked by the mountain ranges of Estrela, Caramulo, and Lousã, that surrounds it, is also influenced by the proximity to the reservoir and Aguieira water dam. The humidity caused by the morning mists provides balanced and slow maturations, thus achieving a wine very concentrated in tannins and fruit.
The objective was the production of a wine of great complexity and elegance, a wine of subtle and complex aromas, intense but with delicate structure in the mouth. Another purpose was to achieve aging capacity, a characteristic that distinguishes great wines. To avoid its consumption too young, which would lead to the loss of part of its potential, the commercialization of Primado is only made after prolonged stages that provide structure and complexity of aromas and flavors providing its consumption in a better moment, when it begins to reach the maturity.
