"50% Moreto, 30% Tinta Grossa, 15% Trincadeira and 5% Aragonez grown on granite and schist in the Vidigueira subregion. Fermented in clay talha with indigenous yeasts and no temperature control.
Light to mid cherry red. Pure and vibrant fruit, both cherry and something darker like blackberry but it's tangy rather than sweet in aroma. Firm, dry, almost chalky tannins – compact but textured and so fine there is no grain to them. Fresh, juicy, light bodied and easy but not simple. It's richer and deeper than the Fresh from Amphora just tasted, with slightly firmer tannins, more peristent, but otherwise quite similar in style. More of a food wine than a thirst quencher. Should be GV. 16.5/20 points. (JH)"
Vinous Reverie Notes
Vinification: Vinification occurred in amphora (large clay pots) without temperature control. Indigenous yeasts were used during fermentation and there was no tampering with the must. Then the wine is bottle aged for two months. Tasting Notes: Light and fresh, with notes of berries, rose petals, and an earthy, rounded finish, this is a great option for tomato-based dishes, paella, or housemade sausage.