Region: Dão - Sub-region of Lands of Senhorim - Carregal do Sal (Oliveira do Conde).
Vineyard: Vinha Celta of 0.65ha (0.49ha of Bical), “grand cru” according to the Parra classification, 64-year-old plants.
Grape Varieties: 100% Bical (or Fly Smear).
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. The Açor Domain enjoys the freshness and continentality of the Dão, but at the same time its mesoclimate is drier and less marginal than in the Serra da Estrela. The grapes ripen slowly and with an immense balance between sugars and acids, and a very high load of aromatic precursors.
Soil: Granitic. Very well composed between soil and stone, more precisely between the silt typical of granite soils, with the alterites or rocks degraded by the chemical and physical processes of weathering, in addition to the quartz and the granite bedrock. 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: Organic in the process of certification, pruning and management consultancy by Marco Simonit.
Winemaking: Total destemming and crushing. Pneumatic pressing, natural decantation and spontaneous fermentation in barrels, at a temperature between 20-22ºC. Complete malolactic. Aged in barrels on fine lees for 11 months, in a reducing environment. Clean passage and ageing in stainless steel for 6 months until bottling. Natural decantation, the wine has not been clarified or filtered, and may contain deposits. Low sulfur addition (38mg/l of total sulfur dioxide).
Ageing: 11 months in used barrels (one 500L French oak barrel and two 500L Austrian/German oak barrels). Subsequently 6 months in stainless steel.
Tasting Notes: Lemon in color. A fascinating and savoury nose, mineral, with white-fleshed orchard fruits, ripe lemon, creamier impressions of lias and a sophisticated touch of wood and reduction. It enters the mouth with great concentration, tension, and a fabulous balance between electric acidity, granite flavor and unctuousness. Long, gritty finish.
Gastronomy: Cod with cream, shrimp curry, lobster rice, scallops au gratin, Bahian moqueca.
Serving Temperature: 10-12°C
Estimated Storage Life: 15 years
Terroir Consultant: Pedro Parra
Consulting Winemaker: Luís Lopes
Resident Winemaker: João Costa
