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Vinhos Aprt3 Oxydo White 2021
31,50 €
If a Punk and a Snob had a baby, this would be it! Pristine clarity under no filtration, Complexity and structure that develop with aeration, this profile is all about discovering through every sip. Lactic and oaky, to finish it up!
Nose: Complex with notes of wood and green apple, lactic; buttery… everything but fermentation aromas.
Mouth: Medium body; super balanced and great acidity! Rounded, with a bit of tannins and acid fresh / lactic after taste that can last a few seconds.
| Producer | Vinhos Aprt3 |
| Region | Dão |
| Grapes | Encruzado (100%) |
| Soil | These are the wines that make them travel around the country looking for the best varieties in their native regions, meaning: Single plot from a classic terroir. Winemaking technique taken to the extreme in order to produce a classic wine with minimal sulphur with an industrial aesthetic. |
| Winemaking | Encruzado handpicked in Tazem and brought to the winery in Oliveira Hospital. Grapes were crushed and pressed. Once in the VAT, began hiperoxidation of the must for 4h. Indigenous yeasts fermentation. Alcoholic and malolactic fermentation in regenerated and untoasted old oak barrels. Racking before bottling, unfiltered and 30mg total sulphur added. Production: 1200 bottles |
| Aging | 11 months in old French oak barrels (4-8 years). |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 12,5% |
| Temperature | 10ºC - 12ºC |
The project was born when they discovered a wine barrel that was left “apart” in a wine cellar in Palmela, Setúbal. This barrel united 3 ISA master degree students in Viticulture and Enology, who became friends and desired to create wines focusing on science and environment sustainability. The wine was produced 6 months earlier during an internship, and when they found it, it was a trigger to start this journey.
Vinhos APRT3 merges art into wine science. In the winery they do handmade creations based on trial experimentations and recreations of old techniques, and through art, placed in a glass bottle canvas, they want to transform the way to communicate and experience the fermented grape juice.
It is by looking to wine as an aesthetic phenomenon, that they feel the need to connect with different artists each year, so they can express graphically their interpretations of the liquid creations.
They buy the grapes from viticultures all around Portugal, who respect the environment, and they handpicked the grapes, to select the best quality possible. In the winery, wines are treated with the upmost respect for the product and no industry tricks are used, only basic tools and their bare hands. This is why they belong to a small piece of vegan producers in the Portuguese scene.
They create naturally made wines, with science and passion.
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