Another great adventure, this wine is the result of Filipe’s unwavering ambition to innovate and reject the “status-quo”. A real shot in the dark that could have not ended better!
Year Predominantly 2018, with a percentage from 2017 and 2019
Type White
Grapes Muscat, Chenin Blanc, Viognier and Sémillion
Tasting Notes / Colour : Golden / Aroma : Medium intensity, citrus developing towards stewed fruit and compote due to its evolution in French oak barrels
Flavour : Medium acidity, long finish highlighting its ageing in bottle, with some dried fruit. Well integrated wood notes
Alcohol Content 14% | Reducing Sugar 0,8 g/l
pH 3,26 | Total Acidity 6,2 g/l
Number of Bottles 712 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Bottling February 16 of 2021 with cork stopped – flor extra category
Recommendation Serve at 11º-14º C. Ideal with roastbeef or beef tartare, as well as creamy cheeses
Terroir Clay and shale-limestone
Harvest On September 10 , the harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in used barrels of 2225 litres from three weeks
Aging After the alcoholic fermentation, the wine aged for two years in used barrels of 225 litres and eight months in the bottle
Year Predominantly 2018, with a percentage from 2017 and 2019
Type White
Grapes Muscat, Chenin Blanc, Viognier and Sémillion
Tasting Notes / Colour : Golden / Aroma : Medium intensity, citrus developing towards stewed fruit and compote due to its evolution in French oak barrels
Flavour : Medium acidity, long finish highlighting its ageing in bottle, with some dried fruit. Well integrated wood notes
Alcohol Content 14% | Reducing Sugar 0,8 g/l
pH 3,26 | Total Acidity 6,2 g/l
Number of Bottles 712 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Bottling February 16 of 2021 with cork stopped – flor extra category
Recommendation Serve at 11º-14º C. Ideal with roastbeef or beef tartare, as well as creamy cheeses
Terroir Clay and shale-limestone
Harvest On September 10 , the harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in used barrels of 2225 litres from three weeks
Aging After the alcoholic fermentation, the wine aged for two years in used barrels of 225 litres and eight months in the bottle