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.

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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.

Located in Turcifal, in the Torres Vedras region, 8 kilometres from the sea, Vale da Capucha has belonged to the Marques family for generations. The vines are planted on clay-limestone soils rich in fossils. The humid climate and mild temperatures favour the production of white wines and delicate, fresh reds. Pedro Marques, who turned his passion into a life's work in 2009, is now in charge of the project. His family had always made wine, but they had always focused on quantity rather than quality. With Pedro's arrival, things changed. He replaced the old vines with white grape varieties from other areas of Portugal, such as Visionho and Gouveio from the Douro, Antão Vaz from the Alentejo, Alvarinho from Vinho Verde and even Viognier from France. For the reds, he chose Touriga Nacional, Tinta Roriz, Castelão and Syrah.

In June 2015, the conversion of the vines to the SATIVA organic production method was completed. Fermentation is carried out with natural yeasts and sulphites are used in minimal doses. The maximum human effort is applied in the vineyard and the minimum in the cellar. The result is pure, elementary wines that express a place and a taste of the Atlantic coast of Lisbon for terroir wines.

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

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