- Winemakers:Graça Gonçalves, advised by Grégory Viennois
- Pairing:Pasta, Pork, Shellfish, Lean fish
- Capacity:75cl
- Soil Geology: 20 ha with different expositions and slopes. Lime and clay from the superior Jurassic period
- Climate: Mediterranean microclimate with an Atlantic in?uence. Cold nights even during summer, max. temperatures of 31ºC, 675 mm average rainfall and a permanent blowing wind.
- Winegrowing: Organic production (PT-BIO-08) with a single plot management winegrowing work
- Harvest and Winemaking: In 2016, Viognier at Monte d’Oiro was harvested in early September (different dates depending on the plot).
However, some lines were intentionally left and were only harvested more than a month later, on October 13th. 1270 kg of grapes were harvested by hand with a beautiful golden colour which, after gentle crushing with direct pressing, fermented in stainless steel vat with temperature control. Fermentation took place over 18 days and the sugar was fully broken down. - Ageing: 34 months in used French oak casks (for ageing Port wine).
- Production: 700 btls (75 cl)
- Theme: Harvested on the day of the 70th anniversary of producer José Bento dos Santos, this wine is a tribute from the entire team to his mentor, while trying to recreate what was Viognier’s first harvest at Quinta do Monte d’Oiro, in 2003.
Yellow gold in colour, rich but dry, it is a dense, textured and seductive white, thought and elaborated for accompany very specific dishes to which you can give an exciting gastronomic contribution and whose potential is described in the book «Gastronomic Subtilezas – recipes around a wine» (ed. Assírio & Alvim), written by himself producer for the 7 October harvest of the 2003 harvest.
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