History has taught us that Dão belongs to those places that Man has long-recognised as exceptional for producing great wines. Despite its enormous potential to produce red and white wines, it is a region that continues to stubbornly remain out of the limelight.
António Madeira, who is French of Portuguese descent, has his roots in the foothills of Serra da Estrela. Since 2010, António Madeira has been researching, the places in this sub-region, that our ancestors elected as the best for vine, those that we might call the «Grands Crus of the Dão highlands» and found a series of old vines that are distinctive because of the authenticity of their grape varieties, the characteristics and nuances of their granite soils and sun exposures.
2015 was an excellent year thanks to exceptional weather conditions that allowed harvesting healthy and ripe grapes in unusual amounts in the region.
In 2015 Antonio Madeira made his first experience in rosé, from an old vines (50 years) north facing. The vineyard is cultivated exclusively to make rosé. It is a field blend of about twenty varieties. The aim is to make a gastronomic rosé, focused on the expression of its terroir.
The vinification philosophy was to respect the grapes and nature and focus on seeking the expression of the terroir of Serra da Estrela, thus, no other product was used except sulphur.
After direct pressing, gravity decanting lasted 2 days, without use of enzymes or enological products. Alcoholic fermentation took place in a stainless steel tank and began naturally, with the yeast from the vine itself, to express its identity in the purest form. Alcoholic fermentation lasted 2 months.
2015 rosé aged for 6 months in a stainless steel tank. Bottling took place in end of March 2016.
Gastronomic wine, a dry rosé, aroma with notes of granite wrapped in fresh red fruit. Mouth with structure, fresh, saline and tasty, granitic long and persistent finish.
PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite
VINEYARDS : An old vineyard north facing AVERAGE VINE AGE : 50 years old
GRAPE VARIETIES : Field blend of 20 native grape varietie.
ALT. FROM SEA LEVEL : 500 m PRUNING METHOD : Guyot
HARVEST PERIOD : Early October 2015 HARVEST METHOD : Hand picked
FERMENTATION : Indigenous yeasts, stainless steel tank
MALOLACTIC : None
AGEING : 6 months in stainless steel tanks
BOTTLED : End of March 2016
ALCOHOL : 13.4% PH 3.45 TOTAL ACIDITY (G/L) 5.23
VOLATILE ACIDITY (G/L) 0.39
FREE SO2 AT BOTTLING (MG/L) 29 TOTAL SO2 (MG/L) 80
RESIDUAL SUGAR (G/L) 1.4
VOLUMIC MASS (G/ML) 0.9892
PRODUCTION : 600 bottles
FOOD SUGGESTIONS : Oysters, seafood dishes, oven cooked fish, poultry and light meats.