Amoreira da Torre Amphora

Speiseempfehlungen des Winzers

• Aperitif
• Asiatische Küche
• Rindfleisch
• Buffet
• Wurstwaren
• Ziegenkäse
• Milder und weicher Käse
• Magerer Fisch
• Pilze
• Partygetränk
• Pasta & Pizza
• Natürliche Schalentiere
• Scharfes Essen
• Kalbfleisch
• Gemüse

Vinifikation in den eigenen Worten des Winzers

Böden:

Clay, Granite, Limestone

Terroir:

The Climate is Mediterranean with hot summers. The Soil is granitic with sandy-clay-loam texture. The vineyard, is certified as organic agriculture since 2005, without the use of pesticides, fungicides, herbicides, antibiotics, chemical or synthesis fertilizers. The vineyard is not artificially irrigated; agro-ecology management the herbaceous control is made with small ruminants (sheeps) Altitude of the vineyard is 240m, distance from Atlantic: 72km

Ernte:

Picked by hand

Fermentation:

Steel (100%)

Lagerung:

Amphora (50%) 12 months
Old oak (50%) 12 months

Winzer:

Paulo Sendin

Picked by hand, the harvest is carried out in 25 kg boxes. Complete and static decanting for 24 hours at a low temperature. Fermentation starts spontaneously only with the natural yeasts of the grapes in small capacity, stainless steel vats, is proceeded at a temperature of 14ºC, for around 3 weeks. The fermentation is made in open deposits with the skins and grape juice together. After fermentation is finished, all the wine is pressed and divided into two equal batches. One batch goes into two 500 liter clay amphorae and the other into two 500 liter French oak barrel. The wine ages in the amphoras and barrels for twelve months. After the stage it is bottled without being filtered, in the bottling a small dose of sulfur dioxide (54mg/liter) is added to stabilize.

Den Winzer kennenlernen