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Pormenor A de Arinto 2021
24,50 €
Straw yellow colour, slightly reduced nose, aromas of dried grass, apple and light toast from the barrel. In the tasting, strong and mineral entry, with citrus predominance and voluminous. Lemon peel, medium body and medium finish. The strong acidity predominates making the wine greedy and asking for another tasting. Very balanced oak toast, not overpowering the wine.
| Producer | Producer: Pormenor Vinhos Oenology: Pedro Coelho |
| Region | Douro |
| Grapes | Arinto (100%) |
| Soil | The vine, is a single vineyard/plot planted at the Plateau of Alijó at more than 650mt altitude with more than twenty five years old in transition soil, from schist to granite. |
| Winemaking | After a careful selection by hand, has been made small maceration with whole bunch for 12 hours. A light and direct press (the must was not not decanted) old and used French oak barreis where the fermentation was natural - spontaneous – with indigenous yeasts, without any yeassts additions. |
| Aging | 10 months with the lees in the same barrels with no battonage. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 11% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Oven-roasted grouper, grilled codfish and prawn risotto. |
| Wine's Awards | 91 Points - Revista de Vinhos (Wine Magazine) |
Pormenor means “detail” in Portuguese.
The first wine was produced in 2013 and is the work of Pedro Coelho.
The approach to the wine starts in the vineyards and is based on the premise that “less is more”.
As Pedro likes to say, “we are looking for pure, traditional and non-standardized wines". The main focus is on the grapes and the vineyard.
Pormenor works a variety of vineyards, mainly old vines, all at high altitudes in varying parts of the Douro Valley and with varying soils of schist and granite.
Harvests are by hand, and Pedro’s aim is to make wines that reflect the beauty of the vines and land, transmitting the sense of place through the climate, soil, vines the grapes of each harvest.
To accomplish this, work in the cellar is a minimal intervention approach, with indigenous yeasts and low sulfur avoiding all unnatural additives.
With low extraction and long macerations, Pormenor seeks elegant and mineral wines focused with natural freshness and high acidity that tend to be lower in alcohol, producing wines that have a predictable good ageing in bottle, for severeal years ahead but also to be drunk from the moment each vintage is available.
Pedro wants the vineyards and the wines to speak for themselves. Authentic wines that grab and tell stories respecting and representing the vines and the people who work them.
