An Amoreira da Torre Experience - Amphora & Pet Nat Edition

Vinmakarens matrekommendationer

• Aperitif
• Buffet food
• Charcuterie
• Cheese - goat cheese
• Cheese - mature and hard
• Cheese - mild and soft
• Fish - lean
• Fish - fat
• Game
• Lamb
• Mushrooms
• Party drink
• Pasta / Pizza
• Pork
• Shellfish - flavored
• Shellfish - natural
• Spicy food
• Veal
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

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.

Skörd:

Picked by hand

Jäsning:

N/A

Lagring:

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

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

Vinmakarens matrekommendationer

• Aperitif
• Asian
• Beef
• Buffet food
• Charcuterie
• Cheese - goat cheese
• Cheese - mild and soft
• Fish - lean
• Mushrooms
• Party drink
• Pasta / Pizza
• Shellfish - natural
• Spicy food
• Veal
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

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

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

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

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.

Vinmakarens matrekommendationer

• Aperitif
• Asian
• Buffet food
• Charcuterie
• Cheese - goat cheese
• Cheese - mature and hard
• Cheese - mild and soft
• Fish - lean
• Mushrooms
• Party drink
• Shellfish - flavored
• Shellfish - natural
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

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.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 3 months

PET NAT is a sparkling wine made using the ancestral method in the first fermentation. Harvested by hand. Destemming and pressing on the second day of fermentation. Fermentation in vertical stainless steel vats with temperature control. Alcoholic fermentation takes place spontaneously using only indigenous yeasts. At the end of fermentation, with a density of between 1002 and 1003, the wine is bottled, closed with a carica and finishes fermenting in the bottle. At the end of fermentation, with a density of between 1002 and 1003, the wine is bottled, closed with a carica and finishes fermenting in the bottle. It is not filtered. No corrections. No added sulphites Translated with DeepL.com (free version)