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.​

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: A few rows of Vinha Nascente (total of 11,21ha), 33 years old vines.​

GRAPE VARIETIES: 100% Tinta Pinheira (or Rufete).​

ALCOHOLIC STRENGTH: 12.3° 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: Crushing of the grapes in the press, totally destemmed, whole grapes, followed by fermentation in inert vats at a temperature of approximately 20-24 degrees. Infusion more than extraction, Infusion more than extraction, with the cap worked by hand (manual pigéage), for 12 days of maceration. Malolactic fermentation in vat. The wine from the press is not incorporated into the final blend. Aged for 16 months on fine lees in wood. Low addition of sulphites before bottling (59 mg/l of total sulphur dioxide).​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa ​

ÉLEVAGE: 16 months in a 500L Burgundy barrel, used from 2019, French oak.​

AGING POTENTIAL: 12 years.​

ORGANOLEPTIC CHARACTERISTICS: Medium and vibrant ruby. The wine exudes charm and class from the first moment, with juicy red fruit, spices such as cinnamon, plus telluric, forest and mineral notes that complete the complex olfactory picture. The mouth is of immense finesse, freshness, with very fine and “chalky” tannins and perfect acidity. Long and convincing finish.​

ENOGASTRONOMIC GUIDELINES: Míscaros (red pine mushroom) rice, spare ribs with carqueja (Genista tridentata) rice, duck rice, partridge stew with chestnuts and mushrooms.​

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 1.7ha, 33 years old vines.​

GRAPE VARIETIES: 100% Jaen (Mencía in Spain).​

ALCOHOLIC STRENGTH: 12.3° 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: Crushing of the grapes in the press, partial destemming of 70%, followed by fermentation in open “lagar” at a temperature of about 20-24 degrees. Infusion more than extraction, with the cap worked by hand (manual pigéage), 9 days of maceration. In this environment a semi-carbonic maceration takes place. Malolactic in vat. The wine from the press is not incorporated into the final blend. Ageing on the skins in wood for 16 months. Low addition of sulphites before bottling (58mg/l of total sulphur dioxide). ​

WINEMAKER: Luís Lopes VITICULTURIST: João Costa ​

ÉLEVAGE: 11 months in a used 400L from 2019 French oak barrel.​

AGING POTENTIAL: 7 years.​

ORGANOLEPTIC CHARACTERISTICS: Medium bright purple. Red and blue berries explode on the nose, wrapped in granite dust and pungent spices, in a profile reminiscent of a Morgon cru. The mouth is equally vibrant, mineral and medium-complexioned, endowed with a persistent, juicy wild fruit finish. ​

ENOGASTRONOMIC GUIDELINES: Beira sausages, cold cuts in general, arroz de entrecosto em vinha d’alhos (spare ribs rice in wine, garlic and spices marinade), gizzards in sauce, suckling pig.​

SERVING TEMPERATURE: 14-16°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