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Vale da Capucha Fóssil Red 2022
17,90 €
Aroma with subtle red fruit, vegetal, revealing mineral and smoky notes (limestone). Elegant in the mouth, enveloping in texture, it reveals freshness and good suitability for light dishes.
| Producer | Producer: Vale da Capucha Oenology: Pedro Marques and Manuel Marques |
| Region | Lisboa |
| Grapes | Touriga Nacional (60%), Tinta Roriz (30%) and Syrah (10%) |
| 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 2012. 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 | Total destemming and fermentation in raw cement tanks and vats. Low extraction foot treading and natural fermentation with indigenous yeasts. Daily pigeage during alcoholic fermentation and pumping over in buckets. No exogenous products were added to the grapes, apart from a minimal dose of sulphites. Unfiltered wine. |
| Aging | Partial ageing for 12 months in stainless steel and old barrels. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13,5% |
| Temperature | 14ºC - 16ºC |
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.
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