Adega Belém Maceração Diabólica Arinto Reserva 2020

26,90 €

Based on a blend of fungi-infected Arinto grapes, it was treated as a noble rot wine.

Amber colour, very original nose, with aromas of caramel, honey, dried fig, reineta apple, candied orange and eucalyptus. In the mouth it is fresh, very dry, with excellent acidity, and hints of old barrel, something iodised, green apple and quince, it is very long and saline. Diabolical and full of personality.

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Producer Producer: Adega Belém
Oenology: Catarina Moreira and David Picard
Region Lisboa
Grapes Arinto (100%)
Soil Vineyards located on the banks of the Ota River near the village of Bemposta, Alenquer.
Winemaking Total destemming, spontaneous fermentation in barrel with skin contact with diabolic maceration.
Production: 555 bottles
Aging 613 days in French oak barrels.
Capacity 750 ml
Volume Alcohol by Volume: 14,5%
Temperature 12ºC - 14ºC
Harmonizations Octopus in cataplana, codfish with cornbread and stewed chicken.
Wine's Awards 18 Points - Vinho Grandes Escolhas (Wine Magazine)
17 Points - Revista de Vinhos (Wine Magazine)

They are Catarina and David, winemakers and owners of Adega Belém Urban Winery. They both love wine and they both love Lisbon. That’s why they have built their winery in a former car repair shop in the heart of Lisbon’s urban neighborhood of Belém. The grapes come from small vineyards nearby.

Their passion is to grow outstandingly delicious and characterful wines from each batch of grapes. To achieve this, they work collaboratively with vine growers, wine lovers and wine distributors who share their passion for complex, soulful wines.

The Iberian frog is the logo for Adega Belém Urban Winery because Catarina is not only an oenologist but also a biologist. From the beginning, she drew a brilliant parable between the mating history of the Iberian frog and her wines. Not only do they produce wines from recognised terroirs, but they also like to venture beyond their pond.

Winemaking Technology
Their low intervention approach to winemaking combines traditional techniques of spontaneous fermentation, oak barrel ageing, foot stomping and grape skin maturation, with contemporary cellar technology.

The grapes
Their white grapes grow in the foothills of Lisbon’s Monsanto, while the reds thrive in Estoril’s Caparide Valley and on the eroded calcareous plateaus of the right bank of the Tejo river, a few kilometers upstream from the Bay of Lisbon. Integrated vineyard management creates an ecologically sustainable environment keeping both grapes and soil in great shape, for generations to come. The grapes are hand harvested when at optimal phenolic ripeness.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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