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Adega Belém Unicórnio Graúdo Ânfora 2024
20,50 €
An intense and complex aroma, with notes of white and yellow fruit, orange, orange blossom and gentle spice. On the palate it is dry, textured and vibrant, with firm acidity, fine tannins, and a long, fresh, mineral finish.
| Producer | Producer: Adega Belém Oenology: Catarina Moreira and David Picard |
| Region | Lisboa |
| Grapes | Moscatel Graúdo (100%) |
| Soil | A north-facing vineyard in the cool hills of Palmela, on the Setúbal Peninsula, south of the Tejo River. |
| Winemaking | Fermentation and a two-month post-fermentation skin maceration in 200-litre clay amphorae, followed by a further six months of ageing in amphora. |
| Aging | 6 months in 200-litre clay amphorae. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 11% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Mild Vegetable and Prawn Curry with Coconut Milk |
They are Catarina and David, winemakers and owners of Adega Belém Urban Winery. They both love wine and they both love Lisbon. That’s why they have built their winery in a former car repair shop in the heart of Lisbon’s urban neighborhood of Belém. The grapes come from small vineyards nearby.
Their passion is to grow outstandingly delicious and characterful wines from each batch of grapes. To achieve this, they work collaboratively with vine growers, wine lovers and wine distributors who share their passion for complex, soulful wines.
The Iberian frog is the logo for Adega Belém Urban Winery because Catarina is not only an oenologist but also a biologist. From the beginning, she drew a brilliant parable between the mating history of the Iberian frog and her wines. Not only do they produce wines from recognised terroirs, but they also like to venture beyond their pond.
Winemaking Technology
Their low intervention approach to winemaking combines traditional techniques of spontaneous fermentation, oak barrel ageing, foot stomping and grape skin maturation, with contemporary cellar technology.
The grapes
Their white grapes grow in the foothills of Lisbon’s Monsanto, while the reds thrive in Estoril’s Caparide Valley and on the eroded calcareous plateaus of the right bank of the Tejo river, a few kilometers upstream from the Bay of Lisbon. Integrated vineyard management creates an ecologically sustainable environment keeping both grapes and soil in great shape, for generations to come. The grapes are hand harvested when at optimal phenolic ripeness.
