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Vale da Capucha Fóssil White 2019
16,90 €
Mineral and honey notes, orchard fruit and vegetable freshness. Very rich on the palate, with strong acidity and a textured finish.
| Producer | Producer: Vale da Capucha Oenology: Pedro Marques and Manuel Marques |
| Region | Lisboa |
| Grapes | Fernão Pires (50%), Arinto (35%) and regional varieties (15%) Alvarinho, Viosinho and Antão Vaz |
| Soil | Clay-limestone soils of oceanic origin. Good drainage and moderate fertility. Promotion of biodiversity with a view to balancing the ecosystem. Adoption of the Organic Production Method, certified since 2015. Maximum human effort is applied in the vineyard. In the winery, intervention is minimal. This results in pure, elemental wines that express the place and emphasise the Lisbon Atlantic Coast's aptitude for "terroir" wines. |
| Winemaking | The grapes are gently pressed and the must is lightly sulphited. It rests and decants naturally for 12 hours. The following day, it is cleaned. In the following hours, fermentation begins, thanks to the action of indigenous yeasts grown in the vineyard. No exogenous products are added to the grapes, apart from a minimal dose of sulphites. Unfiltered wine. |
| Aging | 20 months on the lees without stirring, in stainless steel vats. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13,5% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Grilled fresh tuna, prawn tempura and spaghetti with cuttlefish ink and squid. |
The Vale da Capucha, belonging to the Marques family for several generations, is located in Turcifal, in the area of Torres Vedras, 8 km from the sea, the vineyards have clay-limestone soils with a large number of fossils, the area has a humid climate, mild temperatures, favorable to white wines and delicate and fresh reds. It is today led by Pedro Marques, who in 2009 turned his passion into a life project. His family has always produced wine, but has always focused more on quantity than on quality. With the arrival of Pedro, things change, replacing the old vineyards with white grapes from other areas of Portugal, such as Visionho and Gouveio from Douro, Antão Vaz from Alentejo, Alvarinho from Vinho Verde regiono and even the Viognier of France. In the red grapes the option was by Touriga Nacional, Tinta Roriz, Castelão and Syrah.
In June of 2015, it definitively completes the translation of the vines to the Organic Production Mode by SATIVA. The fermentation is made by natural yeasts and sulfites are used in minimal doses. The maximum human effort is applied in the vineyard, to intervene the minimum in the winery. They result in pure, elemental wines that express a place and taste the Atlantic coast of Lisbon for "terroir" wines.
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