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Aprt3 Superavit Red 2024
12,90 €
SUPERAVIT means surplus. It uses the same grapes and the same vinification as the other wines. The only difference lies in the selection of barrels: after choosing those best suited for the classic wines, the remaining barrels are blended to create a simple and fruit-forward style. The blend of red and white varieties becomes a key to enter the APRT3 experience. Nose: Sweet notes of yellow fruit and licorice, with...
| Producer | Vinhos Aprt3 |
| Region | Península de Setúbal - Lisboa |
| Grapes | Castelão and Moscatel |
| Soil | Both varieties from the hot sandy soils of Palmela, fully matured with sugar and aromatics, turned out really juicy. Low extraction and smooth tannins makes this light red a perfect Glou-Glou banger. It’s a daily red wine coming from our dune-style Terroir, ready to be enjoyed everywhere. |
| Winemaking | Both varieties had similar winemaking: Grapes harvested to 16kg boxes. Foot treading and Indigenous yeasts performed AF. Gravity decanted to oak barrels to complete AF and malolactic. Unfiltered. 50mg total Sulphur added. |
| Aging | 6 months in old French oak barrels. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13% |
| Temperature | 14ºC - 16ºC |
| Harmonizations | Portuguese Sharing Board (Cured Meats, Cheeses and Tinned Specialities) |
The project was born when they discovered a wine barrel that was left “apart” in a wine cellar in Palmela, Setúbal. This barrel united 3 ISA master degree students in Viticulture and Enology, who became friends and desired to create wines focusing on science and environment sustainability. The wine was produced 6 months earlier during an internship, and when they found it, it was a trigger to start this journey.
Vinhos APRT3 merges art into wine science. In the winery they do handmade creations based on trial experimentations and recreations of old techniques, and through art, placed in a glass bottle canvas, they want to transform the way to communicate and experience the fermented grape juice.
It is by looking to wine as an aesthetic phenomenon, that they feel the need to connect with different artists each year, so they can express graphically their interpretations of the liquid creations.
They buy the grapes from viticultures all around Portugal, who respect the environment, and they handpicked the grapes, to select the best quality possible. In the winery, wines are treated with the upmost respect for the product and no industry tricks are used, only basic tools and their bare hands. This is why they belong to a small piece of vegan producers in the Portuguese scene.
They create naturally made wines, with science and passion.
