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Vinhos Aprt3 Bonaprt3 Red 2020
25,90 €
Le Portugais “Chaval” Blanc
Searching for lost varieties in our own backyard! This is a treasure hunt on a pirate boat! Here they dig deep into our roots and appreciate our unique background of native varieties, a truly Terroir adaptation. The result? An ultimate clash ANCIENT VS MODERN
Nose: Blueberries and plums battling darts of spices and peppery notes in a balsamic gown.
Mouth: Medium body, well balanced tannins with a fresh acidity and long after-taste.
| Producer | Vinhos Aprt3 |
| Region | Lisboa |
| Grapes | Tinto Pegões (35%) and Tinta Roriz (65%) |
| Soil | Minimal intervention and adjusted techniques at the winery to get the best sense of place possible. A pure respect for the fruit, combining aroma and structure in a well balanced equilibrium. This is an old world impression, in a natural mindset. |
| Winemaking | Grapes harvested by hand to 16 kg boxes. Foot treading for 2 hours and skin contact for 7 days with Indigenous yeasts fermentation. Racked to oak barrels where it finishes alcoholic fermentation and malolactic. Blended 1 month before bottling, unfiltered and 45 mg total Sulphur added. Production: 650 bottles |
| Aging | 13 months in french oak (old barrels 4-8 years). |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13% |
| Temperature | 16ºC - 18ºC |
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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