António Madeira, a Frenchman of Portuguese descent, has his roots in the foothills of the Serra da Estrela. Since 2010, he has been researching sites in this sub-region that our ancestors chose as the best for viticulture—what might be termed the "Grands Crus of the Dão highlands"—and has discovered a number of old vineyards distinguished by the authenticity of their grape varieties, the characteristics and nuances of their granitic soils, and their sun exposure.
Grape Varieties: Field blend of 20 grape varieties: Tinta Amarela, Baga, Jaen, Alicante Bouschet, Tinta Pinheira, Negro Mouros, Marufo, Bastardo, Tinta Carvalho, Alfrocheiro, and other old vines (ranging from 50 to over 100 years old).
Soil: High-altitude granite.
Vinification: Hand-harvesting, destemming, and spontaneous fermentation with indigenous yeasts, aiming for a very gentle extraction—closer to an infusion. Malolactic fermentation occurs naturally, and the wine ages for about 18 months (or two winters) in used barrels, preserving the expression of the vineyard while avoiding the imprint of the wood.
Tasting Notes: Pale ruby color. Refined aromas of redcurrant, cherry, and dried herbs, with delicate spice and a "stony" mineral note reminiscent of bark and forest floor. On the palate, it is polished and juicy, featuring very fine tannins, vibrant acidity, and a long, elegant, fresh finish.
Awards: 96/100 James Suckling | 97/100 Robert Parker
