Region: Dão - Terras de Senhorim sub-region - Carregal do Sal (Oliveira do Conde).
Grape Varieties: 80% Encruzado, 20% Cerceal-Branco e Bical.
Climate/Geography: The climate of Dão is moderate continental, clearly marked by the mountain ranges that surround it and protect it from the Atlantic influence. Average annual temperature: 14°C-16°C, average summer temperature: 18°C-20°C, maximum daily temperature range in summer: 20°C. Domínio do Açor enjoys the freshness and continentality of the Dão, but at the same time its mesoclimate is drier and less marginal than in Serra da Estrela. The grapes ripen slowly and with immense balance between sugars and acids, and a high concentration of aromatic precursors.
Soil: Granite. Very well mixed between soil and rocks, more precisely between the silt typical of granitic soils, with alterites or rocks degraded by the chemical and physical processes of weathering, as well as quartz and the mother-rock granite. Alterites (rocks that have been severely degraded by chemical and physical weathering processes) between levels 3 and 5 predominate throughout the Domínio do Açor vineyard.
Viticulture: In organic mode in the certification process, pruning and management consultancy by Marco Simonit.
Vinification: Complete destemming and crushing in a pneumatic press, followed by natural decantation and spontaneous fermentation in cement, ceramic, stainless steel and barrels, at a temperature between 18-22ºC. Complete malolactic fermentation. Aged in different containers on fine lees for 11 months, in a reducing environment. Clean passage and aged in stainless steel for 6 months until bottling. Low addition of sulphur dioxide (32mg/l of total sulphur dioxide). Natural decantation, the wine was not clarified or filtered, and may present deposits.
Ageing: 11 months: 49% Encruzado from Vinha da Fonte Velha in new and used barrels (French and German/Austrian oak 400L – 600L), 12% Encruzado from Vinha da Fonte Velha in Clayver ceramic, 21% Encruzado from Vinha Romana in concrete egg and 18% Cerceal-Branco from Vinha Nascente and Bical from Vinha Celta in stainless steel. Subsequently 6 months in stainless steel before bottling. Bottled in February 2025.
Tasting Notes: Intense lemon in color. Complex on the nose, with orchard fruits, citrus fruits, tonic herbs, toasted nuts and a touch of very classy wood. Tense and savory on the palate, with beautiful structure, freshness and minerality. Persistent and complex finish.
Gastronomy: Grilled turbot, Octopus rice, Baked rabbit, Crab shell, Shrimp bobó, Buttery Serra da Estrela cheese.
Serving Temperature: 10-12°C
Ageing Potential: 10 years
Terroir Consultant: Pedro Parra
Oenology and Viticulture: Luís Lopes e João Costa.
