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Adega Belém Cão Agata Arinto Ânfora 2024
18,50 €
Delicate aromas of citrus, apricot and floral notes, with a fresh and well-balanced profile. Vinification in amphora, with extended maceration, adds complexity and a subtle earthy nuance. On the palate, it shows good acidity, an enveloping texture and balance. The finish is fresh, elegant and persistent.
| Producer | Producer: Adega Belém Oenology: Catarina Moreira and David Picard |
| Region | Lisboa |
| Grapes | Arinto (100%) |
| Soil | Grapes grown in the vineyards of the Instituto Superior de Agronomia, in Tapada da Ajuda. |
| Winemaking | Hand-harvested. Cold pre-fermentative maceration with foot treading for 48 hours, followed by hyper-oxidation and the release of pectin and astilbin. The must is then transferred to 200-litre clay amphorae (*talhas*), where spontaneous fermentation takes place, along with post-fermentative maceration for 3 months. The wines are then racked, separating skins, stems and lees, and matured for a further 6 months in clay amphorae, protected by a thin layer of organic extra virgin olive oil. |
| Aging | 6 months in 200-litre clay amphorae. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 11% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Lemony Brothy Rice with Green Asparagus and Aged Cheese |
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.
