Vineyards

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).​

LEGAL CLASSIFICATION: Dão D.O.P.​

VINEYARDS: Encruzado from Vinha Romana (2.9ha, 20 years old vines), Encruzado from the East vineyard (1ha, 33 years old vines), Cerceal-Branco and Malvasia-Fina (7.3ha, 33 years old vines). ​

GRAPE VARIETIES: 26% Encruzado, 74% Cerceal-Branco and Malvasia-Fina.​

ALCOHOLIC STRENGTH: 13.4° GL ​

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor. ​

TERROIR CONSULTANT: Pedro Parra.​

VITICULTURE: In conversion to organic and biodynamic in some plots.

WINEMAKING: Total destemming with crushing of the grapes in a pneumatic press, cold maceration and cold decantation for 24 hours followed by fermentation with indigenous yeasts in barrels for part of the Encruzado (20%) and stainless steel (80%) at a temperature of about 16ºC. Ageing on the fine lees for 11 months. Complete malolactic fermentation. Low addition of sulphites before bottling (64mg/l of total sulphur dioxide). Natural decantation and light filtration. ​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa​

ÉLEVAGE: 11 months in barriques for 20% of the final blend (01 new 500L barrel and 01 used 225L barrel from 2014, French oak).​

AGING POTENTIAL: 10 years.​

ORGANOLEPTIC CHARACTERISTICS: Intense lemon colour. Complex on the nose, with orchard fruit, citrus, tonic herbs, toasted nuts and a very sublte and refined boisé. Tense and savoury in the mouth, with beautiful structure, freshness and minerality. Persistent and complex finish.​

ENOGASTRONOMIC GUIDELINES: Grilled turbot, octopus rice, baked rabbit, crab stew, buttered cheese from Serra da Estrela.​

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARDS: Encruzado from Vinha Romana 30% (2,5ha total, 19 years old vines), Encruzado from Vinha da Fonte Velha 26% (1,43ha total, 34 years old vines), Cerceal-Branco e Malvasia-Fina from Vinha da Fonte Velha (1,43ha total, 34 years old vines).

GRAPE VARIETIES: 56% Encruzado, 44% Cerceal-Branco e Malvasia-Fina.

ALCOHOLIC STRENGTH: 13° GL

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming and crushing in a pneumatic press, followed by natural decanting and spontaneous fermentation in cement eggs, stainless steel and barrels, at a temperature of 18-22ºC. Complete malolactic fermentation. Ageing in the different vats on the fine lees for 11 months in a reductive environment. Racking and kept in stainless steel for 6 months until bottling (76mg/l total sulphur dioxide). Natural decantation, the wine has not been clarified or filtered and may have a deposit.

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 11 months. 30% Encruzado from Vinha Romana in new barriques (1 French oak 400 L, 1 Austrian/German oak 500 L), 20% Encruzado from Vinha da Fonte Velha in cement eggs and 6% em in new barriques, 44% Malvasia-Fina and Cerceal-Branco from Vinha da Fonte Velha in stainless steel. More 6 months in stainless steel for the final blend.

AGING POTENTIAL: 10 years.

ORGANOLEPTIC CHARACTERISTICS: Intense lemon colour. Complex on the nose, with orchard fruit, citrus, tonic herbs, toasted nuts and a very subtle and refined boisé. Tense and savoury in the mouth, with beautiful structure, freshness and minerality. Persistent and complex finish.

ENOGASTRONOMIC GUIDELINES: Grilled turbot, octopus rice, baked rabbit, crab stew, cheese from Serra da Estrela.

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARDS: Selection of grapes from the different plots of the property in the following composition: 30% Tinta Roriz from Vinha Nascente, 25% Touriga Nacional and Tinta Roriz from Vinha Romana, 15% Touriga Nacional from Vinha Nascente, 30% Touriga Nacional from Vinha Bastarda.

GRAPE VARIETIES: 70% Touriga Nacional, 30% Tinta Roriz.

ALCOHOLIC STRENGTH: 13° GL

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming without crushing, followed by cold skin maceration for 2 days. Spontaneous fermentation in traditional granite lagar and cement vats, by infusion, at a temperature of between 20-28ºC, for approximately 7 to 10 days. Vertical pressing and malolactic fermentation in stainless steel. Ageing on fine lees for 18 months: 50% in used 500 L barrels and 50% in cement vats. Racking and kept in stainless steel for 3 months until bottling (72mg/l total sulphur dioxide).

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 18 months, 50% of the blend in French and Austrian/German previously used oak barrels 400 and 500 L, and 50% in neutral cement vats. More 3 months in stainless steel for the final blend before bottling.

AGING POTENTIAL: 10 years.

ORGANOLEPTIC CHARACTERISTICS:Intense ruby colour. The nose is broad and very typical of the Dão, in a more classic register. Red fruit predominate in the profile, and the whole is spicy and complex, with the wood very well integrated. The palate is medium-bodied, juicy, with very fine tannins and a delicious granite minerality. The finish is persistent and lively.

DIRETRIZES ENOGASTRONÔMICAS: Cabrito assado à padeiro (typical baked kid from Dão), Alheiras de caça (bread and game meat sausage), Favas com enchidos (broad beans stew with sausages), Costelinha com canjiquinha (pork ribs stew with sausages and coarsely ground dried maize), Frango caipira com quiabo (free range chicken stew with okra), Brazilian barbecue.

SERVING TEMPERATURE: 16°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde)​

LEGAL CLASSIFICATION: Dão D.O.P.​

VINEYARD: Vinha Celta of 5ha, vines up to 50 years old.​

GRAPE VARIETIES: 100% Bical (or Borrado das Moscas).​

ALCOHOLIC STRENGTH: 14.2° GL ​

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor. ​

TERROIR CONSULTANT: Pedro Parra.​

VITICULTURE: In conversion to organic and biodynamic in some plots. ​

WINEMAKING: Total destemming with crushing of the grapes in a pneumatic press, natural and static decantation, followed by fermentation with indigenous yeasts in barrels at a temperature of about 18-22ºC. Aged on fine lees in a reductive medium, without the addition of sulphites. Complete malolactic fermentation. Low addition of sulphites before bottling (82mg/l of total sulphur dioxide). Natural decanting, the wine has not been clarified or filtered, and may have a deposit. ​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa ​

ÉLEVAGE: 11 months in barrels (02 barrels used for Chenin Blanc vinification in Saumur, 2014 French oak).​

AGING POTENTIAL: 15 years.​

ORGANOLEPTIC CHARACTERISTICS: Lemon in colour. A fascinating and “savoury” nose, mineral, with orchard fruit, creamier impressions of lees and a whiff of exotic wood. Enters the mouth with great concentration, tension, and a fabulous balance between electric acidity, granite sapidity and unctuousness. Long, racy finish.​

ENOGASTRONOMIC GUIDELINES: Bacalhau com natas (baked cod with cream), prawn curry, arroz de lavagante (European clawed lobster rice), scallops au gratin.​

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARD: Vinha Celta of 0,65ha, “grand cru” by Pedro Parra´s classification, 60 years old vines.

GRAPE VARIETIES: 100% Bical (or Borrado das Moscas old clone).

ALCOHOLIC STRENGTH: 13° GL

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming and crushing followed by 24-hour skin contact. Pneumatic pressing, natural decantation and spontaneous fermentation in barrels at 18-22ºC. Complete malolactic fermentation. Ageing in barrels on the fine lees for 11 months in a reductive environment. Racking and kept in stainless steel for 6 months until bottling. Natural decantation, the wine has not been clarified or filtered, and may have a deposit (90mg/l total sulphur dioxide).

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 11 months in previously used barrels (1 French oak 500L and 2 Austrian/German oak 500L). More 6 months in stainless steel before bottling.

AGING POTENTIAL: 15 years

ORGANOLEPTIC CHARACTERISTICS: Medium lemon colour. A fascinating and savoury nose, mineral, with orchard fruit, creamier impressions of lees and a sophisticated touch of wood and reduction. It enters the mouth with great concentration, tension and a fabulous balance between electric acidity, granite sapidity and unctuousness. Long, racy finish.

ENOGASTRONOMIC GUIDELINES: Bacalhau com natas (baked cod with cream), prawn curry, arroz de lavagante (European clawed lobster rice), scallops au gratin.

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).​

LEGAL CLASSIFICATION: Dão D.O.P.​

VINEYARD: Vinha Ruína of 2.8ha, plants with 33 years old.​

GRAPE VARIETIES: 100% Cerceal-Branco (or Cercial from Bairrada).​

ALCOHOLIC GRADUATION: 13,4° GL ​

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor. ​

TERROIR CONSULTANT: Pedro Parra.​

VITICULTURE: In conversion to organic and biodynamic in some plots.

WINEMAKING: Total destemming with crushing of the grapes in a pneumatic press followed by decantation and fermentation with indigenous yeasts in stainless steel vats at a temperature of about 18-20ºC. Ageing on fine lees for 13 months. Complete malolactic fermentation. Low addition of sulphites before bottling (51mg/l of total sulphur dioxide). Natural decanting, the wine has not been clarified or filtered, and may have a deposit. ​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa​

ÉLEVAGE: 17 months in stainless steel vats.​

AGING POTENTIAL: 7 years.​

ORGANOLEPTIC CHARACTERISTICS: Medium intensity lemon. Emphatically reveals the wet granite minerality and the citrus and orange zest side of the grape variety on the nose. In the mouth the acid-savoury structure is more tubular, and carries the citrus and fresh herbs perfume to the very good persistent finish.​

ENOGASTRONOMIC GUIDELINES: Peixinhos da horta (portuguese tempura), pataniscas de bacalhau (codfish deep-fried cakes), amêijoas à Bulhão Pato (clams with fresh cilantro and garlic), tuna carpaccio with grapefruit, raw Japanese cuisine.​

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARDS: Vinha Ruína of 0,27ha, “grand cru” by Pedro Parra´s classification, 34 years old vines.

GRAPE VARIETIES: 100% Cerceal-Branco.

ALCOHOLIC STRENGTH: 12,5°

GL CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming and crushing in a pneumatic press, followed by natural decantation and spontaneous fermentation in barrels at a temperature of 18-22ºC. Complete malolactic fermentation. Ageing in barrels on the fine lees for 11 months in a reductive environment. Racked and kept in stainless steel for 6 months before bottling. Low addition of sulphites before bottling (51mg/l total sulphur dioxide). Natural decantation, the wine has not been clarified or filtered, and may show deposits.

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 11 months in previously used barrique (1 Austrian/German oak 400 L). More 6 months in stainless steel before bottling.

AGING POTENTIAL: 7 years.

ORGANOLEPTIC CHARACTERISTICS: Medium intensity lemon. Emphatically reveals the wet granite minerality and the citrus and orange zest side of the grape variety on the nose. In the mouth the acid-savoury structure is more tubular, and carries the citrus and fresh herbs perfume to the very good persistent finish.

ENOGASTRONOMIC GUIDELINES: Peixinhos da horta (Portuguese tempura), Pataniscas de bacalhau (codfish deep-fried cakes), Amêijoas à Bulhão Pato (clams with fresh cilantro and garlic), Tuna carpaccio with grapefruit, raw Japanese cuisine.

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARDS: Selection of our best Alfrocheiro Preto 60% from Vinha Nascente and Touriga Nacional 40% from Vinha Romana.

GRAPE VARIETIES: 60% Alfrocheiro Preto and 40% Touriga Nacional.

ALCOHOLIC STRENGTH: 14° GL.

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming without crushing, followed by cold skin maceration for 3 days. Spontaneous fermentation in a traditional granite lagar, by infusion, at a temperature of 20-26ºC, for 7 days. Vertical pressing and malolactic fermentation in stainless steel. Ageing on fine lees for 18 months in barrels (2 of which are new, 500L French oak). Racking and kept in stainless steel for 3 months until bottling (55mg/l total sulphur dioxide).

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 18 months in barriques (2 new French oak 500L, the others previously used, French and Austrian/German oak 500L). 3 months in stainless steel before bottling.

AGING POTENTIAL: 20 years +

ORGANOLEPTIC CHARACTERISTICS:Intense ruby colour with brilliant reflections. Deep and complex, with a matrix of red fruit at the precise point of ripeness, framed by earthy and mineral elements, fine spices, forest and balsamic notes. Extremely fine in the mouth, the subtlety of the extraction and the vibrant intensity of the flavor are remarkable. Tannins of immense quality, giving the wine a firm yet silky texture. Freshness and sapidity persist in the long finish.

ENOGASTRONOMIC GUIDELINES:Lafões-style veal, Arroz de feijão com rojões (black beans with rice and diced pork loin), Arroz de lebre (hare rice with its blood), Vaca Atolada (braised beef ribs with cassava), Rabada (oxtail stew) with watercress and angu (polenta).

SERVING TEMPERATURE:16-18°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).​

LEGAL CLASSIFICATION: Dão D.O.P.​

VINEYARD: Encruzado from “grand cru” Vinha Nascente (6.4ha), 33 years old vines.​

GRAPE VARIETIES: 100% Encruzado.​

ALCOHOLIC STRENGTH: 13.8° GL ​

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor. ​

TERROIR CONSULTANT: Pedro Parra.​

VITICULTURE: In conversion to organic and biodynamic in some plots.

WINEMAKING: Total destemming and crushing in a pneumatic press followed by decantation and fermentation with indigenous yeasts in barrels at a temperature of 18-22ºC. Aging on fine lees for 11 months in a reductive environment without the addition of sulphites. Complete malolactic fermentation. Low addition of sulphites before bottling (56mg/l of total sulphur dioxide). Natural decanting, the wine has not been clarified or filtered, and may have a deposit. ​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa ​

ÉLEVAGE: 11 months in barriques (03 new 500L barrels, two French oak and one Austrian/German oak, and 1 used 225L barrel from 2014 of French oak).​

AGING POTENTIAL: 20 years.​

ORGANOLEPTIC CHARACTERISTICS: Intense lemon in colour. A great Encruzado from the Dão, remarkably complex, with layers of yellow and citrus fruit, herbs, wild flowers and a touch of resin and almonds, all framed by sophisticated, noble wood, and brushed with a delicate smokiness of reduction. In the mouth it is voluminous but firm and very long, with the fruit underpinned by a marked granite minerality. ​

ENOGASTRONOMIC GUIDELINES: Carabineiro shrimp rice, roasted veal Lafões style, roasted pork “secretos”, mãozinha de vitela com grãos (veal hand with beans), free range chicken in creamy sauces.​

SERVING TEMPERATURE: 10-12°C

REGION: Dão – Sub-region of Terras de Senhorim – Carregal do Sal (Oliveira do Conde).

LEGAL CLASSIFICATION: Dão D.O.P.

VINEYARDS: Encruzado from Vinha da Fonte Velha (1,43ha), “grand cru” in Pedro Parra´s classification, 34 years old vines.

GRAPE VARIETIES: 100% Encruzado.

ALCOHOLIC STRENGTH: 14° GL

CLIMATE/GEOGRAPHIC CHARACTERISTICS: 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. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.

TERROIR CONSULTANT: Pedro Parra.

VITICULTURE: Organic (in process of certification), pruning and canopy management consultancy by Marco Simonit.

WINEMAKING: Total destemming and crushing followed by 24-hour skin contact. Pneumatic pressing, natural decantation and spontaneous fermentation in barrels at 18-22ºC. Complete malolactic fermentation. Ageing in barrels on the fine lees for 11 months in a reductive environment. Racking and kept in stainless steel for 6 months until bottling. Natural decantation, the wine has not been clarified or filtered, and may have a deposit (80mg/l total sulphur dioxide).

WINEMAKER: Luís Lopes VITICULTURIST: João Costa

ÉLEVAGE: 11 months in barriques (2 new barriques: 1 French oak 600L and 1 Austrian/German oak of 500L). More 6 months in stainless steel for the final blend.

AGING POTENTIAL: 10 years.

ORGANOLEPTIC CHARACTERISTICS: Intense lemon in colour. A great Encruzado from the Dão, remarkably complex, with layers of “umami savouriness”, citrus fruit, herbs, wild flowers and a touch of resin and almonds, all framed by sophisticated, noble wood, and brushed with a delicate smokiness of reduction. In the mouth it is voluminous but firm and very long, with the fruit underpinned by a marked granite minerality.

ENOGASTRONOMIC GUIDELINES: Carabineiro shrimp rice, roasted veal Lafões style, roasted pork “secretos”, mãozinha de vitela com grãos (veal hand with beans), free range chicken in creamy sauces.

SERVING TEMPERATURE: 10-12°C