tag:blogger.com,1999:blog-14148235333558657202024-03-13T02:39:28.509+01:00A palheira do Ti Zé BicadasTerroir of the Dão Serra da Estrela - Antonio Madeira Wines -
Real wine from Portugal - Old vines - Native varietiesAntonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.comBlogger293125tag:blogger.com,1999:blog-1414823533355865720.post-65453458562354113872019-02-10T12:34:00.002+01:002019-02-10T12:34:23.525+01:00A Palheira 2015 <div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-nSp9H2ObFsE/XGAMDjQ_7oI/AAAAAAAAJ_0/-TbD742D9KAa2TILQmqYEG9OBNzGloLjwCLcBGAs/s1600/palheira2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="1110" height="320" src="https://2.bp.blogspot.com/-nSp9H2ObFsE/XGAMDjQ_7oI/AAAAAAAAJ_0/-TbD742D9KAa2TILQmqYEG9OBNzGloLjwCLcBGAs/s320/palheira2015.jpg" width="289" /></a></div>
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<span lang="PT" style="mso-ansi-language: PT;">Desde 2010,
Antonio Madeira, francês luso-descendente com raízes familiares no Dão Serra da
Estrela, tem vindo a pesquizar e a cultivar vinhas velhas situadas em sítios especiais
com paixão, dedicação e precisão, aplicando métodos respeitosos pela vida dos
solos e que facilitam a expressão do « terroir » nos vinhos. <o:p></o:p></span></div>
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<span lang="PT" style="mso-ansi-language: PT;">2015 foi um ano de
grande equilíbrio no sopé da Serra da Estrela. Um ano com muita luz e de
maturação lenta que permitiu alcançar uvas saborosas e sãs.<o:p></o:p></span></div>
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<span lang="PT" style="mso-ansi-language: PT;">As diferentes vinhas
cultivadas pelo Antonio, foram vinificadas e estagiadas separadamente, de
maneira a estudar e perceber a expressão de cada uma delas.<o:p></o:p></span></div>
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<span lang="PT" style="mso-ansi-language: PT;">A Palheira 2015 é
a expressão de uma única parcela de vinha, com grande caracter. Uma vinha com
cerca de 50 anos. Ao longo do período de estágio, nas diversas provas de
barricas realizadas, o vinho desta vinha foi sempre o que mais se destacou, a
par do vinho da Centenária. Por isso, decidiu-se engarrafar este vinho a parte,
como o melhor produzido pelo Antonio no ano 2015. Foi apenas engarrafado uma
barrica, resultando em 300 garrafas de puro prazer.<o:p></o:p></span></div>
<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com3tag:blogger.com,1999:blog-1414823533355865720.post-26871434165129909412018-01-08T22:31:00.004+01:002018-01-08T22:31:59.602+01:00Dão Vinhas Velhas 2014, one of the most exciting wines of the year for Decanter<div class="separator" style="clear: both; text-align: center;">
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com10tag:blogger.com,1999:blog-1414823533355865720.post-45116696457854768082018-01-06T12:25:00.002+01:002018-01-06T12:25:58.294+01:00O mapa das regiões de vinhos portugueses Hoje partilho um mapa das DOP de vinhos portugueses feito pelo meu cliente belga "The Portugal Collection"<br />
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-40593463831898005942017-12-08T10:55:00.001+01:002017-12-09T18:32:49.949+01:00O VietnameCaros leitores,<br />
Antes de mais peço desculpa por não ter escrito nada por aqui ja ha bastante tempo. Os ultimos meses têm sido terriveis em todos os sentidos. Não tenho tido tempo para nada senão andar sempre a correr, sempre a tratar de varios assuntos a cada dia que passa.<br />
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Faz agora um pouco mais de 4 meses que trouxe em definitivo a familia para viver em Portugal. No momento em que escrevo ja não tenho certezas sobre se fiz bem ou mal a trazer para ca. Houve aquele episodio traumatizante do fogo que destruiu tudo (ou quase) a nossa volta. E houve muitos mais outros problemas a aparecerem. Digamos que desde que cheguei, parece que aterrei um pouco de paraquedas no Vietnam. Muita gente a tentar nos criar problemas, a tentar nos complicar a vida. A verdade é que até têm conseguido. Estão de parabens. Não vou me alongar, em 4 meses, a lista de complicações que tive de emfreitar daria para prencher duas folhas A4 com algumas dezenas de pontos.<br />
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Ando bastante desiludido. A magia que via no mundo do vinho vai se perdendo. Cada vez são mais claros os jogos de interesses, as redes de invejas. Não era disto que vinha a procura. Quer as pequenas gentes, quer os agentes economicos, quer os "criticos", acaba por ser tudo um sistema em que de facto não me revejo e que de todas as maneiras não aceitam nem a minha pessoa, nem o modelo que defendo.<br />
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Não me vou alongar muito mais sobre o negativo. Até porque ao mesmo tempo ha bastante de positivo.<br />
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Os vinhos que ando a fazer nunca foram tão bons e proximos do que procuro, cristalinos, vibrantes, mostrando um sentido de terroir, uma mineralidade pouco comuns. Não temos duvidas da singularidade dos nossos vinhos no panorama português.<br />
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Se a procura dos meus vinhos em Portugal é muito fraco (devido a varios factores), a verdade é que não tenho tido vinho suficiente para a procura e o entusiasmo cada vez maior la fora, em mercados mais maduros e conhecedores.<br />
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Por isso, caro leitor, não me leve a mal, mas estou com uma tentação muito grande de desaparecer do mapa mediatico/redes sociais portugueses, para fugir longe das falsidades, confusões e jogos de interesses, para viver tranquilamente a minha vida, em paz, onde gosto de estar, na vinha, fazendo vinho para quem procura outra coisa do que ilusões, para quem procura sentido.<br />
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Um abraço,<br />
Até um dia!Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com4tag:blogger.com,1999:blog-1414823533355865720.post-73983100292212682212017-08-30T14:38:00.002+02:002017-08-30T14:38:20.325+02:00Artigo na Noticias Magazinehttp://www.noticiasmagazine.pt/2017/emigrantes-portugal/<br />
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Fotos de Jorge Simão.<br />
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-45384504377086170162017-07-17T14:56:00.000+02:002017-07-17T15:00:37.785+02:00Vinhos de parcelas<a href="https://4.bp.blogspot.com/-NSrP2HwHfVk/WWyzANJZLyI/AAAAAAAAFok/mQk9uanAo9s0olf7fxj5X9BhnCnTXuljwCLcBGAs/s1600/20170526_120845.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://4.bp.blogspot.com/-NSrP2HwHfVk/WWyzANJZLyI/AAAAAAAAFok/mQk9uanAo9s0olf7fxj5X9BhnCnTXuljwCLcBGAs/s320/20170526_120845.jpg" width="320" /></a>Ano apos ano vamos trabalhando nas diferentes parcelas de vinhas velhas que dispomos.<br />
O trabalho tem sido o mesmo em todas as parcelas.<br />
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Cada ano vinificamos os vinhos a parte, por parcelas. O estagio tambem é feito em separado.<br />
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Este trabalho de precisão tem sido complexo porque implica multiplicar os equipamentos e a carga de trabalho. Este investimento tem sido feito ao longo dos anos e a cada ano sentimos a evolução nos vinhos de cada parecela. Vai se aprendendo a conhecer cada vinha, cada expressão.<br />
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<a href="https://1.bp.blogspot.com/-gSdBb4Qkzd4/WWyyP4gHDSI/AAAAAAAAFoc/egwHlHcDUyo-HjZUEt73KSe-I3nI1eyVACLcBGAs/s1600/20170514_162113.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://1.bp.blogspot.com/-gSdBb4Qkzd4/WWyyP4gHDSI/AAAAAAAAFoc/egwHlHcDUyo-HjZUEt73KSe-I3nI1eyVACLcBGAs/s320/20170514_162113.jpg" width="180" /></a>Quais os tipos de vasilhas e quais os tamanhos de pipos com que se da melhor cada vinha. Este trabalho é possivel tambem porque as leveduras dos vinhos vêm das respectivas parcelas. Temos assim vinhos vinificados da mesma maneira mas que têm cada um a sua expressão.<br />
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A maior parte dos vinhos destas parcelas vai depois para o lote dos meus vinhos "Vinhas Velhas" branco e tinto. Mas quando achamos que uma vinha se destaca, ou é engarrafada a parte como single vineyard (como foi no caso do "Vinha da Serra 2013" ou do "A Centenaria" 2013 e 2014), ou entra num lote especial (como foi o caso do "A Palheira 2013" ou do "Moreish 2013").<br />
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<a href="https://4.bp.blogspot.com/-tBbiLVPh03g/WWyykUGHzCI/AAAAAAAAFog/l3fdQ_hYQs0AJdGVp4LSV96EIoGHBew4gCLcBGAs/s1600/20170601_155150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://4.bp.blogspot.com/-tBbiLVPh03g/WWyykUGHzCI/AAAAAAAAFog/l3fdQ_hYQs0AJdGVp4LSV96EIoGHBew4gCLcBGAs/s320/20170601_155150.jpg" width="320" /></a>E sempre um prazer provar estes vinhos de parcelas, quando ainda estão na adega. Como disse, ano apos ano vamos sentido cada vez mais as expressões de cada parcelas. São uma dezena de vinhas e uma dezena de vinhos diferentes, mas em que sentimos linhas de convergencia, a assinatura do terroir do Dão Serra da Estrela, frescura, vibração, mineralidade cada vez mais intensa.<br />
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São vinhos que vos convido a descobrir!<br />
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Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-47145977350596080742017-06-08T15:24:00.002+02:002017-06-08T15:24:39.697+02:00Branco 2015 - White - Dão Serra da Estrela – Antonio Madeira<div align="center" class="MsoNormal" style="text-align: center;">
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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.<o:p></o:p></div>
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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.<o:p></o:p></div>
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2015 was an excellent year thanks to exceptional weather
conditions that allowed harvesting healthy and ripe grapes.<o:p></o:p></div>
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2015 white comes from all the vineyards cultivated by
Antonio Madeira, aged from 50 up to 120 years old, where we found field blends
of around 20 autochthonous grape varieties, some of them forgotten varieties.
75% of the field blend is Siria, Fernão Pires, Bical, Arinto and Cerceal.<b><o:p></o:p></b></div>
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<b>VINIFICATION<o:p></o:p></b></div>
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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.<o:p></o:p></div>
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After smooth pressing, gravity decanting lasted 3 days,
without use of enzymes or enological products. Alcoholic fermentation took place
in a 500L barrels and stainless steel tank and began naturally, with the
indigenous yeast, to express its identity in the purest form. Alcoholic
fermentation was very slow and lasted 10
months, which helps to increase complexity.<o:p></o:p></div>
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Bottling took place 2 winters after harvest, in February
2017.<o:p></o:p></div>
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<b>TASTING NOTES<o:p></o:p></b></div>
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This wine expresses the character and elegance of the land
that witnessed its birth and takes us on a journey through time to discover the
aromas and flavours of Serra da Estrela foothills, just as they were back in
the time of our forefathers.<o:p></o:p></div>
<div class="MsoNormal">
Deep, character, pure fruit, floral notes, fennel, ginger,
wet granite. Fresh, tense, crystalline, elegant and full-bodied saline
mouth. Ask for another glass. Tasty end,
long and intense granite.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TECHNICAL INFORMATION<o:p></o:p></b></div>
<div class="MsoNormal">
PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite<o:p></o:p></div>
<div class="MsoNormal">
VINEYARDS : 10 small old vineyards AVERAGE VINE AGE : from 50 up to
120 years old<o:p></o:p></div>
<div class="MsoNormal">
GRAPE VARIETIES : Field blend of 20 native grape
varieties, based on 75% of Siria, Fernão Pires, Bical, Arinto and Cerceal. <o:p></o:p></div>
<div class="MsoNormal">
ALT. FROM SEA LEVEL : 500/600 m PRUNING METHOD : Guyot <o:p></o:p></div>
<div class="MsoNormal">
HARVEST PERIOD : September 2015
HARVEST METHOD : Hand picked<o:p></o:p></div>
<div class="MsoNormal">
FERMENTATION : Indigenous yeasts, 500L barrels and stainless
steel tank<o:p></o:p></div>
<div class="MsoNormal">
MALOLACTIC : Done <o:p></o:p></div>
<div class="MsoNormal">
AGEING : 18 months, 85% in stainless steel tanks and 15% in 500L french oak barrel <o:p></o:p></div>
<div class="MsoNormal">
BOTTLED : February 2017<o:p></o:p></div>
<div class="MsoNormal">
ALCOHOL : 13.3%
PH 3.34 TOTAL ACIDITY (G/L) 4.97 VOLATILE ACIDITY (G/L) 0.43<o:p></o:p></div>
<div class="MsoNormal">
FREE SO2 AT BOTTLING (MG/L) 20 TOTAL SO2 (MG/L)
65 RESIDUAL SUGAR (G/L) 2.3<o:p></o:p></div>
<div class="MsoNormal">
VOLUMIC MASS (G/ML)
0.9883<o:p></o:p></div>
<div class="MsoNormal">
PRODUCTION : 3400 bottles<o:p></o:p></div>
<br />
<div class="MsoNormal">
FOOD SUGGESTIONS : Seafood dishes, fish, codfish, white
meat, dishes with cheese. Vegetarian suggestions: grilled vegetables or salads.<o:p></o:p></div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-8374168256944374692017-06-08T15:20:00.001+02:002017-06-08T15:20:35.555+02:00Tinto Colheita 2014 - Dão Serra da Estrela – Red – Antonio Madeira<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dBF-fW4OuuM/WTlO8muhbEI/AAAAAAAAFmw/WJH21QrKv2kCcPO771Ogzg3AhR04VasVQCLcB/s1600/Rotulo-2014-Colheita%2Btinto-final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="1181" height="255" src="https://1.bp.blogspot.com/-dBF-fW4OuuM/WTlO8muhbEI/AAAAAAAAFmw/WJH21QrKv2kCcPO771Ogzg3AhR04VasVQCLcB/s320/Rotulo-2014-Colheita%2Btinto-final.jpg" width="320" /></a><a href="https://1.bp.blogspot.com/-k82CsBhTBek/WTlO8vS-7CI/AAAAAAAAFm0/wVRcGCh3J80koYxNh6DOEm1jM79sc1OhACLcB/s1600/ContraRotulo2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="827" data-original-width="709" height="320" src="https://1.bp.blogspot.com/-k82CsBhTBek/WTlO8vS-7CI/AAAAAAAAFm0/wVRcGCh3J80koYxNh6DOEm1jM79sc1OhACLcB/s320/ContraRotulo2014.jpg" width="274" /></a></div>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2014 was a late year, marked by heavy rains of September. Manual
and careful harvest enabled to pick only the healthy and ripe grapes. 40% of
the production was lost in the harvest.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tinto Colheita 2014 is a red wine produced from the blending
of several vines where there are many
indigenous grape varieties, especially the Alfrocheiro and Touriga Nacional
grape varieties.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>VINIFICATION<o:p></o:p></b></div>
<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
Alcoholic fermentation took place in open vats with
traditional treading and began naturally, with the yeast from the vine itself,
to express its identity in the purest form.<o:p></o:p></div>
<div class="MsoNormal">
Very little extraction was sought. After pressing, the wine
was placed directly into used French oak barrels, where malolactic fermentation
took place until the following spring and where it aged for 18 months. Bottling
took place in August 2016.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TASTING NOTES<o:p></o:p></b></div>
<div class="MsoNormal">
<span style="background: white; color: #212121; font-family: "Arial","sans-serif";">Complex nose, notes of fresh fruit, floral touch, spices.
« Vin de soif », tasty, fresh and elegant.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TECHNICAL INFORMATION<o:p></o:p></b></div>
<div class="MsoNormal">
PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite<o:p></o:p></div>
<div class="MsoNormal">
VINEYARDS : Mix of young and old vineyards AVERAGE VINE AGE : 15/50 years
old<o:p></o:p></div>
<div class="MsoNormal">
GRAPE VARIETIES : Mainly Alfrocheiro and Touriga
Nacional but also field blend of several grape varieties<o:p></o:p></div>
<div class="MsoNormal">
ALT. FROM SEA LEVEL : 500 m PRUNING METHOD : Guyot <o:p></o:p></div>
<div class="MsoNormal">
HARVEST PERIOD : End of September 2014 HARVEST METHOD : Hand picked<o:p></o:p></div>
<div class="MsoNormal">
FERMENTATION : Indigenous yeasts, open vats with
controlled temperature <o:p></o:p></div>
<div class="MsoNormal">
MALOLACTIC : Used barrels <o:p></o:p></div>
<div class="MsoNormal">
AGEING : 18 months in used French oak barrels (225 L)
and 3 months in stainless steel tanks<o:p></o:p></div>
<div class="MsoNormal">
BOTTLED : August 2016<o:p></o:p></div>
<div class="MsoNormal">
ALCOHOL : 12.8% PH
3,64 TOTAL ACIDITY (G/L) 5,69 VOLATILE ACIDITY (G/L) 0,62<o:p></o:p></div>
<div class="MsoNormal">
FREE SO2 AT BOTTLING (MG/L) 23
TOTAL SO2 (MG/L) 64 RESIDUAL SUGAR (G/L) 0,6<o:p></o:p></div>
<div class="MsoNormal">
VOLUMIC MASS (G/ML)
0,9915<o:p></o:p></div>
<div class="MsoNormal">
PRODUCTION : 1800 bottles<o:p></o:p></div>
<br />
<div class="MsoNormal">
FOOD SUGGESTIONS : Lamb, duck, codfish.<o:p></o:p></div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com2tag:blogger.com,1999:blog-1414823533355865720.post-20163440106181840562017-06-08T15:17:00.004+02:002017-06-08T15:17:46.089+02:00Vinhas Velhas – Red 2014 – Dão Serra da Estrela - Antonio Madeira<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-RF1EPsPCmLw/WTlN1uCgUTI/AAAAAAAAFmk/UVp6goYUCyAE_OfZGvIDpaicabaGa4gqgCLcB/s1600/Rotulo-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="827" data-original-width="1240" height="265" src="https://4.bp.blogspot.com/-RF1EPsPCmLw/WTlN1uCgUTI/AAAAAAAAFmk/UVp6goYUCyAE_OfZGvIDpaicabaGa4gqgCLcB/s400/Rotulo-2014.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ymWpUZu6Lro/WTlN1qNvD0I/AAAAAAAAFmg/jd_UAIMfNUUJAbWNDicB6P-ntxYaXzQrgCLcB/s1600/ContraRotulo2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="827" data-original-width="709" height="320" src="https://2.bp.blogspot.com/-ymWpUZu6Lro/WTlN1qNvD0I/AAAAAAAAFmg/jd_UAIMfNUUJAbWNDicB6P-ntxYaXzQrgCLcB/s320/ContraRotulo2014.jpg" width="272" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 16.0pt; line-height: 115%;"> </span></b><b><span style="font-size: 16.0pt; line-height: 115%;"> </span></b></div>
<div class="MsoNormal">
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.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2014 was a late year, marked by heavy rains of September. Manual
and careful harvest enabled to pick only the healthy and ripe grapes. 40% of
the production was lost in the harvest.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This red Vinhas Velhas 2014 comes from the blend of several
small old vineyards cultivated by Antonio with dedication. It illustrates very
well the philosophy of the domain.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>VINIFICATION<o:p></o:p></b></div>
<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
Alcoholic fermentation took place in open vats with
traditional treading and began naturally, with the yeast from the vine itself,
to express its identity in the purest form.<o:p></o:p></div>
<div class="MsoNormal">
Very little extraction was sought. After pressing, the wine
was placed directly into used French oak barrels, where malolactic fermentation
took place until the following spring and where it aged for 18 months. Bottling
took place in August 2016.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TASTING NOTES<o:p></o:p></b></div>
<div class="MsoNormal">
This wine expresses the character and elegance of the land
that witnessed its birth and takes us on a journey through time to discover the
aromas and flavours of Serra da Estrela foothills, just as they were back in
the time of our forefathers.<o:p></o:p></div>
<div class="MsoNormal">
Mineral aromas and flavours of granite and fresh red forest
fruits. With vegetal nuances and perfumed by small flowers, pine needles and
pine forest. Delicate, pure, tightly knit, full of life, elegant and
structured, it is noteworthy because of its fresh and persistent balance.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TECHNICAL INFORMATION<o:p></o:p></b></div>
<div class="MsoNormal">
PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite<o:p></o:p></div>
<div class="MsoNormal">
VINEYARDS : Around 10 small old vineyards AVERAGE VINE AGE : from 50 up to
90 years old<o:p></o:p></div>
<div class="MsoNormal">
GRAPE VARIETIES : Field blend of Jaen, Tinta Amarela ,
Baga and 20 other native grape varieties<o:p></o:p></div>
<div class="MsoNormal">
ALT. FROM SEA LEVEL : 500 m PRUNING METHOD : Guyot <o:p></o:p></div>
<div class="MsoNormal">
HARVEST PERIOD : End of September 2014 HARVEST METHOD : Hand picked<o:p></o:p></div>
<div class="MsoNormal">
FERMENTATION : Indigenous
yeasts, open vats with controlled temperature <o:p></o:p></div>
<div class="MsoNormal">
MALOLACTIC : Used barrels <o:p></o:p></div>
<div class="MsoNormal">
AGEING : 18 months in used French oak barrels (225 L)
and 6 months in stainless steel tanks<o:p></o:p></div>
<div class="MsoNormal">
BOTTLED : August 2016<o:p></o:p></div>
<div class="MsoNormal">
ALCOHOL : 12.4% PH
3,63 TOTAL ACIDITY (G/L) 6,10 VOLATILE ACIDITY (G/L) 0,79<o:p></o:p></div>
<div class="MsoNormal">
FREE SO2 AT BOTTLING (MG/L) 20
TOTAL SO2 (MG/L) 61 RESIDUAL SUGAR (G/L) 0,4<o:p></o:p></div>
<div class="MsoNormal">
VOLUMIC MASS (G/ML)
0,9922<o:p></o:p></div>
<div class="MsoNormal">
PRODUCTION : 2600 bottles<o:p></o:p></div>
<br />
<div class="MsoNormal">
FOOD SUGGESTIONS : Lamb, duck, codfish.<o:p></o:p></div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-46351601243331946352017-06-08T15:09:00.000+02:002017-06-08T15:09:56.856+02:00A Centenaria 2014 - Red - Dão Serra da Estrela - Antonio Madeira<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WrA5D7TXFRE/WTlMOPWTwdI/AAAAAAAAFmU/dPD4xk7Gpo4AJzwc5a27HX2-cu8ecFPbgCLcB/s1600/centenaria2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1063" height="320" src="https://1.bp.blogspot.com/-WrA5D7TXFRE/WTlMOPWTwdI/AAAAAAAAFmU/dPD4xk7Gpo4AJzwc5a27HX2-cu8ecFPbgCLcB/s320/centenaria2014.jpg" width="287" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
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<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
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.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
2014 was a late year, marked by heavy rains of September. Manual
and careful harvest enabled to pick only the healthy and ripe grapes. 40% of
the production was lost in the harvest.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A centenaria 2014 is the expression of a 120 years old
vineyard with great character. We are facing what could be considered as a
« Grand Cru ». We decided to
bottle it as a single vineyard in order to preserve its unique and strong
identity. Tasting this wine is an experience that leads us to travel back in
time to discover the aromas and flavors of the foothills of the Serra da
Estrela, in the Dão, as it was in the late nineteenth century.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>VINIFICATION<o:p></o:p></b></div>
<div class="MsoNormal">
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.<o:p></o:p></div>
<div class="MsoNormal">
Alcoholic fermentation took place in open vats with
traditional treading and began naturally, with the yeast from the vine itself,
to express its identity in the purest form.<o:p></o:p></div>
<div class="MsoNormal">
Very little extraction was sought. After pressing, the wine
was placed directly into used French oak barrels, where malolactic fermentation
took place until the following spring and where it aged for 18 months.<o:p></o:p></div>
<div class="MsoNormal">
Bottling took place in August 2016.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TASTING NOTES<o:p></o:p></b></div>
<div class="MsoNormal">
This wine expresses the character and elegance of the land
that witnessed its birth and takes us on a journey through time to discover the
aromas and flavours of Serra da Estrela foothills, just as it was in the late
nineteenth century.<o:p></o:p></div>
<div class="MsoNormal">
Pure, great identity, complex, granite wrapped fresh red
fruit, white cherry, sensations of aromatic herbs, flowers and pine forest.
Deep, fresh and tasty mouth, silky tannins, finesse. Endless mineral finish.<o:p></o:p></div>
<div class="MsoNormal">
A "Grand Cru" of Dão Serra da Estrela.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>TECHNICAL INFORMATION<o:p></o:p></b></div>
<div class="MsoNormal">
PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite<o:p></o:p></div>
<div class="MsoNormal">
VINEYARDS : Single vineyard AVERAGE VINE AGE : 120 years old<o:p></o:p></div>
<div class="MsoNormal">
GRAPE VARIETIES : Field blend of Jaen, Tinta Amarela ,
Baga, Negro Mouro and 20 other native grape varieties<o:p></o:p></div>
<div class="MsoNormal">
ALT. FROM SEA LEVEL : 500 m PRUNING METHOD : Guyot <o:p></o:p></div>
<div class="MsoNormal">
HARVEST PERIOD : End of September 2014
HARVEST METHOD : Hand picked<o:p></o:p></div>
<div class="MsoNormal">
FERMENTATION : Indigenous
yeasts, open vats with controlled temperature <o:p></o:p></div>
<div class="MsoNormal">
MALOLACTIC : Used barrels <o:p></o:p></div>
<div class="MsoNormal">
AGEING : 18 months in used French oak barrels (225 L) BOTTLED : August 2016<o:p></o:p></div>
<div class="MsoNormal">
ALCOHOL : 11.8% PH
3,72 TOTAL ACIDITY (G/L) 5,84 VOLATILE ACIDITY (G/L) 0,90<o:p></o:p></div>
<div class="MsoNormal">
FREE SO2 AT BOTTLING (MG/L) 27
TOTAL SO2 (MG/L) 68 RESIDUAL SUGAR (G/L) 0,5<o:p></o:p></div>
<div class="MsoNormal">
VOLUMIC MASS (G/ML)
0,9935<o:p></o:p></div>
<div class="MsoNormal">
PRODUCTION : 450
bottles<o:p></o:p></div>
<br />
<div class="MsoNormal">
FOOD SUGGESTIONS : Lamb, duck, codfish.<o:p></o:p></div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-28365413118643998742017-06-08T15:06:00.000+02:002017-06-08T15:09:40.423+02:00Rosé 2016 – Dão Serra da Estrela – Antonio Madeira<div align="center" class="MsoNormal" style="text-align: center;">
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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.<o:p></o:p></div>
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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.<o:p></o:p><br />
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2016 was an excellent year thanks to exceptional weather
conditions that allowed harvesting healthy and ripe grapes.<o:p></o:p><br />
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Rosé 2016 comes from a blend of old vines (50 years). The
vineyards are 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.<o:p></o:p></div>
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<b>VINIFICATION<o:p></o:p></b></div>
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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.<o:p></o:p></div>
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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. <o:p></o:p></div>
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2016 rosé aged for 5 months in a stainless steel tank. Bottling
took place in February 2017.<o:p></o:p></div>
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<b>TASTING NOTES<o:p></o:p></b></div>
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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. <o:p></o:p></div>
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<b>TECHNICAL INFORMATION<o:p></o:p></b></div>
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PRODUCER : António Madeira REGION : Dão – Serra da Estrela SOIL TYPE : Granite<o:p></o:p></div>
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VINEYARDS : Old vineyards AVERAGE VINE AGE : 50 years old<o:p></o:p></div>
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GRAPE VARIETIES : Field blend of 20 native grape
varieties (Baga, Jaen, Rufete, Tinta Amarela...) <o:p></o:p></div>
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ALT. FROM SEA LEVEL : 500 m PRUNING METHOD : Guyot <o:p></o:p></div>
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HARVEST PERIOD : September 2016 HARVEST METHOD : Hand picked<o:p></o:p></div>
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FERMENTATION : Indigenous yeasts, stainless steel tank<o:p></o:p></div>
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MALOLACTIC : None
<o:p></o:p></div>
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AGEING : 5 months in stainless steel tanks<o:p></o:p></div>
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BOTTLED : February
2017<o:p></o:p></div>
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ALCOHOL : 12.9% PH
3.34 TOTAL ACIDITY (G/L) 5.90
VOLATILE ACIDITY (G/L) 0.30<o:p></o:p></div>
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FREE SO2 AT BOTTLING (MG/L) 23 TOTAL SO2 (MG/L) 70 RESIDUAL SUGAR (G/L) 0.5<o:p></o:p></div>
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VOLUMIC MASS (G/ML)
0.9887<o:p></o:p></div>
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PRODUCTION : 1200 bottles<o:p></o:p></div>
<br />
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FOOD SUGGESTIONS : Oysters, seafood dishes, oven cooked
fish, poultry and light meats.<o:p></o:p></div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-33854666980172413222017-06-08T13:02:00.003+02:002017-06-08T13:02:40.203+02:00As vinhas em Maio 2017Maio 2017 foi um ano de muito trabalho nas vinhas : lavrar, espoldrar, educar as varas a volta dos arames, ralizar as curas, ajudar os bacelos que enxertamos em algumas vinhas...<br />
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<a href="https://4.bp.blogspot.com/-MGkeyo6reOY/WTkoE2fYQKI/AAAAAAAAFlY/wZPH-blPN_svP31Jc6pTHKK6Xfss8y-YACLcB/s1600/20170526_120845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://4.bp.blogspot.com/-MGkeyo6reOY/WTkoE2fYQKI/AAAAAAAAFlY/wZPH-blPN_svP31Jc6pTHKK6Xfss8y-YACLcB/s640/20170526_120845.jpg" width="640" /></a><br />
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Muito trabalho mesmo. Isto tudo em conjunto com outras tarefas a diversos niveis (trasfegas, adega, comerciais, administrativas e mais uns projectos de que falarei no futuro).<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-daE3gLspnXk/WTkoD8O4YJI/AAAAAAAAFlM/1tUfpYK6fKoR1C3o9nPyG1YRN9hyQqBLgCLcB/s1600/20170526_095846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://4.bp.blogspot.com/-daE3gLspnXk/WTkoD8O4YJI/AAAAAAAAFlM/1tUfpYK6fKoR1C3o9nPyG1YRN9hyQqBLgCLcB/s640/20170526_095846.jpg" width="640" /></a></div>
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Agora com um pouco mais tempo disponivel, partilho convosco algumas fotos tiradas ao longo do mês.<br />
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<a href="https://2.bp.blogspot.com/-1dxTwi9BMQk/WTkoBdjZ5XI/AAAAAAAAFkw/3xalje9CUkwbKja1yeVhbKwWJJsXI0djwCLcB/s1600/20170516_095140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://2.bp.blogspot.com/-1dxTwi9BMQk/WTkoBdjZ5XI/AAAAAAAAFkw/3xalje9CUkwbKja1yeVhbKwWJJsXI0djwCLcB/s640/20170516_095140.jpg" width="640" /></a><br />
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<br />
Um mês em que decorreu a floração.<br />
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<a href="https://2.bp.blogspot.com/-bvomboqXJAg/WTkoCSHG6sI/AAAAAAAAFlA/VtSwMUmxQL4BWD6K9hKrnjlku-pjokYKgCLcB/s1600/20170523_084119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://2.bp.blogspot.com/-bvomboqXJAg/WTkoCSHG6sI/AAAAAAAAFlA/VtSwMUmxQL4BWD6K9hKrnjlku-pjokYKgCLcB/s320/20170523_084119.jpg" width="180" /></a><a href="https://4.bp.blogspot.com/-9P0w4xO6d-w/WTkoClUdwVI/AAAAAAAAFlE/5CECa_gUsUEJx3BqhW-MuFJkj9qL7ElLwCLcB/s1600/20170523_084840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://4.bp.blogspot.com/-9P0w4xO6d-w/WTkoClUdwVI/AAAAAAAAFlE/5CECa_gUsUEJx3BqhW-MuFJkj9qL7ElLwCLcB/s320/20170523_084840.jpg" width="180" /></a><a href="https://4.bp.blogspot.com/-Zhg_OUZmlrY/WTkoDDiykUI/AAAAAAAAFlI/OgyDPsDHE_weN96eHp5viUMlxSAOhDqxwCLcB/s1600/20170523_084846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://4.bp.blogspot.com/-Zhg_OUZmlrY/WTkoDDiykUI/AAAAAAAAFlI/OgyDPsDHE_weN96eHp5viUMlxSAOhDqxwCLcB/s320/20170523_084846.jpg" width="180" /></a><br />
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Um pouco mais precocemente do que nos anos anteriores, talvez 2 semanas de avanço em relação a 2016.<br />
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<a href="https://2.bp.blogspot.com/-_8E7zei_eSE/WTkoBVwJ-WI/AAAAAAAAFk4/S1o86GoA-2MGvb8ao3ZoAsJM1BSFpofWQCLcB/s1600/20170516_145954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://2.bp.blogspot.com/-_8E7zei_eSE/WTkoBVwJ-WI/AAAAAAAAFk4/S1o86GoA-2MGvb8ao3ZoAsJM1BSFpofWQCLcB/s640/20170516_145954.jpg" width="640" /></a><br />
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Foi tambem um mês em que sofremos com geadas tardias, concretamente na noite de 7 para 8 de Maio.<br />
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<a href="https://4.bp.blogspot.com/-KN8TKaJzSac/WTkoBVo-IgI/AAAAAAAAFk0/1iR2XoT_wIEm49GSKocxAa9SOR65sq0BwCLcB/s1600/20170515_142712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://4.bp.blogspot.com/-KN8TKaJzSac/WTkoBVo-IgI/AAAAAAAAFk0/1iR2XoT_wIEm49GSKocxAa9SOR65sq0BwCLcB/s640/20170515_142712.jpg" width="640" /></a><br />
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A nossa sorte é que so foi afectada uma das 15 vinhas que cultivamos, uma vinha de branco atingida na parte mais funda.<br />
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<a href="https://1.bp.blogspot.com/-ljDBCzB9KAM/WTkoFTqJb5I/AAAAAAAAFlc/n5x0EXP75cs4i0tHShYrp-gfa4-mEs6iQCLcB/s1600/20170526_125750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://1.bp.blogspot.com/-ljDBCzB9KAM/WTkoFTqJb5I/AAAAAAAAFlc/n5x0EXP75cs4i0tHShYrp-gfa4-mEs6iQCLcB/s640/20170526_125750.jpg" width="640" /></a><br />
<br />
Não nos podemos queixar. Em França e Espanha ou mesmo no Dão, temos colegas que sofreram muito mais.<br />
<br />
<a href="https://1.bp.blogspot.com/-JRoPo-Egeco/WTkoEYyvUQI/AAAAAAAAFlQ/v4PUsZF-UHwaLniDNaObRX_0pDFilmlXgCLcB/s1600/20170526_110034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://1.bp.blogspot.com/-JRoPo-Egeco/WTkoEYyvUQI/AAAAAAAAFlQ/v4PUsZF-UHwaLniDNaObRX_0pDFilmlXgCLcB/s640/20170526_110034.jpg" width="640" /></a><br />
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<a href="https://3.bp.blogspot.com/-qoUlh9qUeV4/WTkoCRJE52I/AAAAAAAAFk8/hS2JBd5FO8sjS4TR3WT_oGZt-XJ4V-3gACLcB/s1600/20170522_170750.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://3.bp.blogspot.com/-qoUlh9qUeV4/WTkoCRJE52I/AAAAAAAAFk8/hS2JBd5FO8sjS4TR3WT_oGZt-XJ4V-3gACLcB/s320/20170522_170750.jpg" width="180" /></a>Andamos todo o mês a correr atras do tempo.<br />
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Este ano atrasamo-nos nos trabalhos de lavra e espoldra.<br />
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Agora ja temos tudo pronto, mas teremos de saber tirar as lições para melhor nos organizarmos no futuro.<br />
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Não é facil, ao contrario de algumas ideias falsas que andam por ai, fazer vinhos naturais, não é deixar andar e não fazer nada.<br />
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Digo isto, quando procuramos fazer vinhos bons e genuinos, vinhos que expressem o seu terroir.<br />
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São vinhos que requerem muito, mas muito trabalho. Costumo dizer a quem nos visita que trabalhamos o triplo dos outros nas vinhas. E de certeza que não anda longe da realidade.<br />
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<a href="https://4.bp.blogspot.com/-xnJwyxMyngE/WTkoFioHK8I/AAAAAAAAFlg/7cqtgIU4KgkABwdebaA_YeuQgaJvhnNlgCLcB/s1600/20170529_113922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://4.bp.blogspot.com/-xnJwyxMyngE/WTkoFioHK8I/AAAAAAAAFlg/7cqtgIU4KgkABwdebaA_YeuQgaJvhnNlgCLcB/s640/20170529_113922.jpg" width="640" /></a><br />
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Apesar de tudo, até agora o ano tem corrido mais ou menos bem. E mesmo com algum atraso, o trabalho desenvolvido tem sido de grande esforço e de grande qualidade.<br />
E seguir assim nas proximas semanas e proximos meses até as vindimas. <br />
<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-16346233436703516282017-05-10T16:50:00.000+02:002017-05-10T16:50:12.265+02:00As vinhas em Abril / inicio de Maio 2017Fim de Abril / Inicio de Maio 2017<br />
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Fotos de algumas das vinhas velhas que cultivo.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-VPwrY_j5_Fw/WRMI7_HDLKI/AAAAAAAAFh0/avfOpaYMZEMrw5R7qIrE_VQQvFTiklcfACLcB/s1600/20170424_155150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="360" src="https://4.bp.blogspot.com/-VPwrY_j5_Fw/WRMI7_HDLKI/AAAAAAAAFh0/avfOpaYMZEMrw5R7qIrE_VQQvFTiklcfACLcB/s640/20170424_155150.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dente-de-leão - Pissenlit - Dandelion</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-B_lrjbXCN5U/WRMI-T9809I/AAAAAAAAFiM/dB8RQGpzrtcM1kPxtegVcsF8QgOrrfjwQCLcB/s1600/20170501_113118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="360" src="https://3.bp.blogspot.com/-B_lrjbXCN5U/WRMI-T9809I/AAAAAAAAFiM/dB8RQGpzrtcM1kPxtegVcsF8QgOrrfjwQCLcB/s640/20170501_113118.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babies</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-O33j4t7KqlU/WRMI6Tt60vI/AAAAAAAAFhs/nqbE6atdyuUW_oeACxKVp1w7piM_p4FUgCLcB/s1600/20170424_154242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="360" src="https://3.bp.blogspot.com/-O33j4t7KqlU/WRMI6Tt60vI/AAAAAAAAFhs/nqbE6atdyuUW_oeACxKVp1w7piM_p4FUgCLcB/s640/20170424_154242.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cortada - tondue</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-vQBV-3Ex5EY/WRMI9he-g8I/AAAAAAAAFiA/XWmoxmCjXWka0JHmfjyOyuVRPqg6NTD-ACLcB/s1600/20170501_110518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="360" src="https://2.bp.blogspot.com/-vQBV-3Ex5EY/WRMI9he-g8I/AAAAAAAAFiA/XWmoxmCjXWka0JHmfjyOyuVRPqg6NTD-ACLcB/s640/20170501_110518.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lavra</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mfNF22tlpEg/WRMI6XvYcsI/AAAAAAAAFho/croHpq9lPS4M2ZJImfkrfe8DYGvOV1LhQCLcB/s1600/20170424_144005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://2.bp.blogspot.com/-mfNF22tlpEg/WRMI6XvYcsI/AAAAAAAAFho/croHpq9lPS4M2ZJImfkrfe8DYGvOV1LhQCLcB/s640/20170424_144005.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Um ano precoce</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Cada vinha tem um solo diferente</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Uns mais pobres, outros mais ricos</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sempre com a Serra da Estrela em pano de fundo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">O gimnasio continua!</td></tr>
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-2038405325294954292017-04-22T15:31:00.002+02:002017-04-22T15:31:32.857+02:00Replantação de falhasVoltamos hoje ao Dão Serra da Estrela para vos mostrar um pouco o que fizemos nas vinhas no inicio de Abril.<div>
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<a href="https://1.bp.blogspot.com/-Lyd1Q-VV904/WPtZl5JlJfI/AAAAAAAAFf4/S97V6DlKXaMpQWu_L_DlHZloLZ1n9Ze7QCLcB/s1600/17901791_1904935286199476_683002868_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://1.bp.blogspot.com/-Lyd1Q-VV904/WPtZl5JlJfI/AAAAAAAAFf4/S97V6DlKXaMpQWu_L_DlHZloLZ1n9Ze7QCLcB/s640/17901791_1904935286199476_683002868_o.jpg" width="640" /></a><div>
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Estivemos a replantar falhas em duas vinhas velhas.</div>
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Tinhamos plantado ha dois anos bacelo bravo. </div>
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Agora fomos enxertar com varas das proprias vinhas, varas que tinhamos escolhido em cêpas que tinhamos marcado no ultimo verão. </div>
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Estas novas plantas irão começar a produzir daqui a uns anos.</div>
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Vamos assim mantendo vivas as vinhas, com material genetico proprio, mantendo-se a identidade original de cada parcela.</div>
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Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-26486156222858759182017-03-26T15:56:00.002+02:002017-03-26T15:56:29.791+02:00Os vinhos portugueses que mais me marcaram neste inicio de 2017Ao contrario do costume, o post de hoje não vai servir para vos relatar as minhas aventuras enquanto vigneron.<br />
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Hoje apetece-me falar de outros vinhos, de vinhos de gente amiga que tem feito na minha opinião um grande trabalho. Antes de ser vigneron, era e continuo a ser, enofilo. Gosto de provar, gosto de beber vinho. Gosto de puxar a coisa cada vez mais longe. Tive a sorte de por ser parisiense ter acesso a muita coisa que em Portugal ainda é ambrionario. O meu gosto, um pouco a semelhança do que se passa um pouco por todo o planeta vinho, tem se orientado para vinhos de terroir, para vinhos com o menos de interferencia possivel entre a terra e o copo, os vinhos a que chamo de "naturais".<br />
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Hoje em dia em Portugal estão a ser desenvolvidos projectos nesta onda. Ainda são poucos, é certo, mas permitem me ter alguma coisa para beber a mesa que me dê verdadeiramente prazer.<br />
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Poderia falar de varios vinhos e de varios projectos e pessoas, mas hoje vou me focar nos 3 que mais me emocionaram neste inicio de 2017. Vinhos que tive a oportunidade de provar nas ultimas semanas, principalmente a volta dos eventos Simplesmente Vinho, no Porto e em Barcelona, mas não so.<br />
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Esta lista não é exaustiva do que se faz de bom em Portugal, havera mais oportunidades para falar de outros projectos, não me levem a mal.<br />
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Em todo o caso, o que escrevo aqui reflete a minha sincera opinião. Havera sempre gente que não vai gostar que eu dê a minha opinião. Paciência.<br />
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<b>Os vinhos do Slava Izmailovs</b><br />
<a href="https://1.bp.blogspot.com/-u59S4s2PuWk/WNfDtvLOZCI/AAAAAAAAFeM/5y2FsTerWoc-C00DzhtCJWNgKFVetek8wCLcB/s1600/slava.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-u59S4s2PuWk/WNfDtvLOZCI/AAAAAAAAFeM/5y2FsTerWoc-C00DzhtCJWNgKFVetek8wCLcB/s320/slava.jpg" width="261" /></a>O Slava é rapaz que conheço ja ha alguns anos. Originario da Letonia, vive em Portugal com a sua familia, mas passa grande parte do seu tempo a viajar pelo mundo a procura de grandes vinhos para os seus clientes em Moscovo.<br />
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E uma pessoa com um conhecimento profundo do mundo do vinho, tem tido acesso ao que se faz de melhor, aos vinhos genuinos, aos vinhos de terroir que são procurados um pouco por todo lado.<br />
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Foi alem da prova e tentou perceber as tecnicas de trabalho que estão por detras destes vinhos, na vinha e na adega.<br />
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<a href="https://4.bp.blogspot.com/-MsNxSugOs6Y/WNfDtgx07GI/AAAAAAAAFeI/hLlG55JPblA47-yqByQ7WRrt9_EBUc52QCLcB/s1600/fio%2Bde%2Bterra.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-MsNxSugOs6Y/WNfDtgx07GI/AAAAAAAAFeI/hLlG55JPblA47-yqByQ7WRrt9_EBUc52QCLcB/s320/fio%2Bde%2Bterra.jpg" width="240" /></a></div>
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O Slava começou agora a lançar alguns dos seus vinhos pessoais, vinhos de diferentes regiões portuguesas. Vinhos com o nome "umbrella" de "Fio de Terra".<br />
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Num almoço recente, tive a oportunidade de provar os seus brancos da Bairrada (feitos em colaboração com o Mario Sergio da Quinta das Bageiras) e os seus tintos do Dão (feitos em colaboração com a Quinta dos Roques).<br />
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Fiquei sinceramente impressionado. Impressionado com os vinhos e impressionado com as capacidades em termos de vinificação, loteamento e gestão de estagio do Slava. Uma visão que faz falta ao mundo do vinho português.<br />
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Os brancos deram me um prazer como poucos vinhos me têm dado. Fantasticos! Vinhos de grande pureza, minerais, frescos, salinos, super sapidos. Mesmo bons. Vinhos que na minha opinião são de grande, grande nivel! Daquelas garrafas que podemos esvaziar em tempo recorde.<br />
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Os tintos do Dão do Slava que pude provar são tambem impressionantes de finesse e complexidade. São vinhos sapidos e que cheiram verdadeiramente a Dão. Claramente um dos tintos do Dão que mais me deram prazer nos ultimos tempos (quase que apetece dizer "finalmente!").<br />
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<b>Os vinhos do Tiago Teles</b><br />
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Tive a oportunidade de voltar a provar os vinhos do Tiago Teles no Simplesmente Vinho em Barcelona, e tambem na prova do nosso distribuidor comum no Algarve, a Wine Emotions.<br />
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<a href="https://4.bp.blogspot.com/-axAq-e_Swuo/WNfGrZe6mqI/AAAAAAAAFeY/y_rlccxh7IchSlw8ROXxdMvvEP_mWE4uQCLcB/s1600/teles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-axAq-e_Swuo/WNfGrZe6mqI/AAAAAAAAFeY/y_rlccxh7IchSlw8ROXxdMvvEP_mWE4uQCLcB/s320/teles.jpg" width="295" /></a> Fiquei impressionado com as novas colheitas do Tiago. Os seus tintos de 2015 da Bairrada, o "Maria da Graça" e o "Gilda" estão mesmo bons. Vinhos num estilo "vin de soif", descomplicados, vinhos com grande frescura, para beber as copadas. Este estilo ja estava presente nas edições anteriores, mas nestes 2015, fiquei com a sensação que o Tiago subiu claramente de um degrau a fasquia. Estes 2015 são mesmo bons, apresentam uma intensidade de sabor impressionante. Vinhos de puro prazer.<br />
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Fiquei tambem deliciado com o seu Raiz, um branco da região dos Vinhos Verdes, feito a partir de uvas da casta Loureiro. Um vinho completamente diferente do habitual na região mas bastante coerente com o que esta a ser procurado la fora, vinho natural, sem produtos enologicos e cujas uvas foram vinificadas com maceração. O Tiago teve a coragem de engarrafar sem colagem e filtração, resulta um vinho com pouca limpidês, mas cuja intensidade de sabor tem pouco equivalentes na região.<br />
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Fiquei com a ideia que o Tiago Teles é claramente um dos representantes da nova vanguarda do pais, pela visão, pela cultura vinica e pela audacia e resultados alcançados nos seus vinhos.<br />
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Mais um caso de alguem que esgosta toda a produção la fora, sem o devido reconhecimento e procura ca dentro.<br />
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<b>Os vinhos do Pedro Marques</b><br />
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O Pedro é outro amigo cujo trabalho e vinhos vou seguindo ha alguns anos.<br />
<a href="https://1.bp.blogspot.com/-BfyZzYFMiCc/WNfIFL6j4oI/AAAAAAAAFek/IYxxoABPwm0TmV7z__1RWUkGzsugijpEwCLcB/s1600/pedro%2Bmarques.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-BfyZzYFMiCc/WNfIFL6j4oI/AAAAAAAAFek/IYxxoABPwm0TmV7z__1RWUkGzsugijpEwCLcB/s320/pedro%2Bmarques.jpg" width="320" /></a><br />
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A verdade é que cada ano que passa, sinto progressão nos resultados e hoje fico impressionado com a qualidade e o caracter dos vinhos que esta a produzir a partir de vinhas ainda muito novas.<br />
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Se hoje em dia com vinhas quase "bébés" ja apresenta estes resultados, então não ha duvidas do <br />
potencial deste projecto, o futuro sera sem duvida risonho.<br />
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Os vinhos do Pedro, os Vale da Capucha, são principalmente conhecidos pelos seus belos brancos atlanticos. Mas na minha opinião, devemos ter atenção aos seus tintos. Fiquei recentement impressionado com o sue Fossil Tinto, um vinho tinto que apresenta uma mineralidade (calcario) pouco comuns. Um vinho onde sentimos iodo como poucos.<br />
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Como disse na introdução, ha mais bons exemplos de vinhos que me enchem as medidas pelo pais fora. Mas hoje apetecia me falar destes rapazes e dos seus vinhos. Bem merecem!<br />
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<b><br /></b>Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-4804633907961867082017-03-20T14:28:00.000+01:002017-03-20T14:30:36.036+01:00In Up Magazine - TAP Portugal - Março 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IVoUb3QL-4A/WM_X7aQlj0I/AAAAAAAAFdw/EXrCBTJY8d4jXOAX1NmL1TTH-FxBvb-9wCLcB/s1600/mapa-d%25C3%25A3o2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://1.bp.blogspot.com/-IVoUb3QL-4A/WM_X7aQlj0I/AAAAAAAAFdw/EXrCBTJY8d4jXOAX1NmL1TTH-FxBvb-9wCLcB/s640/mapa-d%25C3%25A3o2.jpg" width="640" /></a></div>
<i><span style="background-color: #f2f2f2; color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif; font-size: 16px; text-align: justify;"><br /></span></i>
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<i style="background-color: white;"><span style="color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif; font-size: 16px; text-align: justify;">"Eis uma história curiosa. António Madeira é um luso-descendente de Paris e, apesar de ter obtido o diploma de engenharia numa das mais prestigiadas universidade gaulesas, mandou “tudo às urtigas” e em 2016 estabeleceu-se definitivamente na terra dos pais com o objetivo de fazer os seus vinhos. Começou em 2010 a arrendar pequenas vinhas e a fazer experiências, aplicando o método de Borgonha e uma filosofia simples: muito trabalho na vinha para não ter que corrigir na adega. Atualmente tem 15 pequenas vinhas, muitas delas centenárias: “Nos meus vinhos sente-se o solo, o granito, as ervas aromáticas, as resinas, toda a paisagem da região cabe num copo”. Considera cada cepa como um ser humano, todas são diferentes, por isso as suas parcelas são uma espécie de “museu vivo”. Cada uma é vinificada separadamente, o que implica 15 lagares, 15 cubas e 15 barricas. Tome nota do rótulo: Dão - António Madeira. Primeiro o </span><span style="box-sizing: border-box; color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: inherit; text-align: justify;">terroir</span><span style="color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif; font-size: 16px; text-align: justify;"> e depois o nome do produtor, à boa maneira francesa, mas com todos os pergaminhos do bom vinho português."</span></i><br />
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<span style="color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;">Up Magazine - TAP Portugal - Março 2017</span></span></div>
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<span style="color: #474747; font-family: "helvetica neue" , "helvetica" , "helvetica" , "arial" , sans-serif;"><span style="background-color: #f2f2f2;"><a href="http://upmagazine-tap.com/#viseu-e-a-rota-do-dao" style="background-color: white;">http://upmagazine-tap.com/#viseu-e-a-rota-do-dao</a></span></span></div>
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Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-44854952868297134242017-03-17T11:59:00.002+01:002017-03-17T11:59:10.952+01:00Simplesmente Didu Russo em reportagem pelo DãoPartilho convosco o link de uma excelente reportagem pelo Dão efectuada pelo nosso amigo brasileiro Didu Russo. aquando da sua vinda a Portugal para o Simplesmente Vinho em Fevereiro.<br />
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<a href="http://www.didu.com.br/2017/03/simplesmente-vinho-2017-dao/">http://www.didu.com.br/2017/03/simplesmente-vinho-2017-dao/</a><br />
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Podem ver neste posts videos onde o meu amigo Alvaro Castro apresenta as suas ideias sobre o Dão, a enologia e a viticultura na região. Faço o mesmo nos videos seguintes.<br />
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Espero que passem um bom momento.<br />
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Viva o Didu!Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-41783402677310664532017-02-10T15:31:00.002+01:002017-02-10T15:31:21.624+01:00A prova no Simplesmente Vinho 2017Dias 24 e 25 de Fevereiro espero me encontrar com vocês no Simplesmente Vinho, no Porto.<br />
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Vou levar os novos vinhos que vou lançar nos proximos meses, 3 tintos de 2014, o branco 2015 e o rosé 2016. Nos tintos temos um belo Vinhas Velhas 2014, o single vineyard A Centenaria 2014 e o Tinto Colheita, a novidade deste ano.<br />
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<a href="https://2.bp.blogspot.com/-ACVFfyzPHTU/WJ3MpYdhHWI/AAAAAAAAFcI/Rgs6vKoMhRsKVseGwITm6WnSKZRJtpfGACLcB/s1600/Rotulo-2014-Colheita%2Btinto-final.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-ACVFfyzPHTU/WJ3MpYdhHWI/AAAAAAAAFcI/Rgs6vKoMhRsKVseGwITm6WnSKZRJtpfGACLcB/s400/Rotulo-2014-Colheita%2Btinto-final.jpg" width="400" /></a></div>
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Um vinho mais simples e descontraido, um vinho para beber e que mostra a filosofia da casa, numa versão mais acessivel.<br />
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Funcionara, digamos, como o meu vinho de entrada.<br />
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Estes tintos de 2014 apresentam-se neste ano todos muito frescos e leves, com um grau de alcool moderado, na casa dos 12/12,5%<br />
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O branco 2015 promete muito, esta nesta altura a ser engarrafado, depois de dois invernos de descanco. Um vinho que fermentou quase um ano e que a semelhança dos anos anteriores se apresenta muito puro e focado na mineralidade, na sanilidade. Agora tambem com um ligeiro contributo de barrica (500L em 3000).<br />
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O rosé 2016 foi agora engarrafado, um rosé seco, vinoso, fresco e estruturado, oriundo de vinhas velhas com muita casta misturada, e tal como em todos os meus vinhos, fermentado pelas leveduras das proprias uvas, vindas das vinhas. Um rosé do terroir do Dão Serra da Estrela.<br />
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Espero que possam vir provar ao Simplesmente Vinho.<br />
Até breve!Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-4192870852172718512017-01-01T18:57:00.000+01:002017-01-01T18:57:08.583+01:002016, um ano cheio!<div class="separator" style="clear: both; text-align: left;">
Partilho convosco neste post algumas imagens marcantes do ano 2016.</div>
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Foi um ano cheio, em que não se parou de correr, nesta luta quotidiana pela concretização do nosso sonho de vida.</div>
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Começou com a poda invernal</div>
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Os solos estão ano apos ano com mais vida.</div>
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<a href="https://1.bp.blogspot.com/-CGDMWmlmWx4/WGjn8O5SZvI/AAAAAAAAFYU/rBXLFAL8LUAw9gogtT_xeS_CCsK40nVUwCLcB/s1600/serra%2Bsem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="179" src="https://1.bp.blogspot.com/-CGDMWmlmWx4/WGjn8O5SZvI/AAAAAAAAFYU/rBXLFAL8LUAw9gogtT_xeS_CCsK40nVUwCLcB/s320/serra%2Bsem.jpg" width="320" /></a><a href="https://1.bp.blogspot.com/-fkKZ731O85Q/WGjn82I5ZJI/AAAAAAAAFY0/8xPqKJUguskTLAjqtNR8vgg_T-DizBYUgCLcB/s1600/vidasolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="112" src="https://1.bp.blogspot.com/-fkKZ731O85Q/WGjn82I5ZJI/AAAAAAAAFY0/8xPqKJUguskTLAjqtNR8vgg_T-DizBYUgCLcB/s200/vidasolo.jpg" width="200" /></a></div>
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Passamos dias e dias a levantarmos a 5h30 para irmos fazer os trabalhos em verde pela fresca, nos dias quentes do verão.</div>
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Trabalhos que ajudaram a obter uvas sãs na altura das vindimas.</div>
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Vindimas em que pude contar com a ajuda do tempo, clemente no mês de Setembro, o que permitiu, neste ano tardio, esperar pela boa maturação das uvas. Vindimamos entre fim de Setembro e inicio de Outubro.</div>
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Vindima em que mais uma vez a ajuda de familiares e amigos foi preciosa.</div>
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2016 foi um ano em que pude continuar a fazer muitas vinificações, umas vinte.</div>
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<a href="https://2.bp.blogspot.com/-X7plgykQbwg/WGjn9W1YciI/AAAAAAAAFZM/aQoTEKBnk-4sueCu3jvnEqmA9i3mXN5YQCLcB/s1600/vinif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://2.bp.blogspot.com/-X7plgykQbwg/WGjn9W1YciI/AAAAAAAAFZM/aQoTEKBnk-4sueCu3jvnEqmA9i3mXN5YQCLcB/s320/vinif.jpg" width="320" /></a></div>
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Vinificações por parcelas nos tintos. </div>
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<a href="https://3.bp.blogspot.com/-np09PHKr0p4/WGjn9CSohzI/AAAAAAAAFZA/jRqsEEfz-LYR6bSvldjcfbDbnM7Sgk4RACLcB/s1600/vinfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://3.bp.blogspot.com/-np09PHKr0p4/WGjn9CSohzI/AAAAAAAAFZA/jRqsEEfz-LYR6bSvldjcfbDbnM7Sgk4RACLcB/s320/vinfi.jpg" width="320" /></a></div>
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Mas tambem experiências, nas outras cores.</div>
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<tr><td class="tr-caption" style="text-align: center;">Palhete sem sulfuroso</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fermentações de brancos em grandes volumes</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-R35Co2nJlvw/WGjn8K4FVpI/AAAAAAAAFYQ/INjkczR_Xgwq_5EEcbdpi5zer3Vx7VkhQCLcB/s1600/semso2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="225" src="https://4.bp.blogspot.com/-R35Co2nJlvw/WGjn8K4FVpI/AAAAAAAAFYQ/INjkczR_Xgwq_5EEcbdpi5zer3Vx7VkhQCLcB/s400/semso2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinificação de branco de vinhas velhas sem sulfuroso</td></tr>
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<a href="https://3.bp.blogspot.com/-MJQatFKL6GY/WGjn9B6Jb9I/AAAAAAAAFZI/0OenMJYLWCgMHQFXk0bcfVpoR3xm6C4vgCLcB/s1600/vinif%2Bbranco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://3.bp.blogspot.com/-MJQatFKL6GY/WGjn9B6Jb9I/AAAAAAAAFZI/0OenMJYLWCgMHQFXk0bcfVpoR3xm6C4vgCLcB/s320/vinif%2Bbranco.jpg" width="320" /></a><br />
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<a href="https://1.bp.blogspot.com/-9NWTS4xE2gg/WGjn8qAjiuI/AAAAAAAAFYo/1qCbQKiGrfANBc3nnAylCMQ5ezVRm6KigCLcB/s1600/um%2Bano%2Bbranco%2B2015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://1.bp.blogspot.com/-9NWTS4xE2gg/WGjn8qAjiuI/AAAAAAAAFYo/1qCbQKiGrfANBc3nnAylCMQ5ezVRm6KigCLcB/s320/um%2Bano%2Bbranco%2B2015.jpg" width="176" /></a>O meu branco 2015 la terminou em Julho 2016 a sua fermentação alcoolica, quase um ano depois. Foi tambem o primeiro ano em que deixamos fazer o malico. O resultado promete. Por enquanto continua o estagio, um segundo inverno, para uma estabilização e clarificação natural, sem recurso a produtos exogenos. O engarrafamento devera ocorrer no inicio de 2017.</div>
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2016 foi o ano em que lancei mais vinhos, mostrando ensaios em blends especiais, assim como single vineyards, expressões de sitios especiais.</div>
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<a href="https://3.bp.blogspot.com/-w3MNd0m3wtk/WGjn9C1lQDI/AAAAAAAAFZE/FAF5ZTp7n9sLaSUtOuGiskR7AhTJMQByACLcB/s1600/vinhos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="177" src="https://3.bp.blogspot.com/-w3MNd0m3wtk/WGjn9C1lQDI/AAAAAAAAFZE/FAF5ZTp7n9sLaSUtOuGiskR7AhTJMQByACLcB/s320/vinhos.jpg" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-THmmevo4jes/WGjn7h2wC3I/AAAAAAAAFYA/v_PpaoucfBEY2BdvX69PI62M0UggjfG3wCLcB/s1600/primeiro%2Brose.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-THmmevo4jes/WGjn7h2wC3I/AAAAAAAAFYA/v_PpaoucfBEY2BdvX69PI62M0UggjfG3wCLcB/s320/primeiro%2Brose.jpg" width="320" /></a>Lancei tambem o meu primeiro rosé, de 2015, um dos raros feitos de uvas de vinhas velhas, 20 castas e provavelmente mais do dobro em variedades de leveduras indigenas.</div>
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<a href="https://1.bp.blogspot.com/-rc64Sz4yK2E/WGjn8QU33lI/AAAAAAAAFYg/_7Ofu9r2h1sFBvN5_QRxuY9qKKXwYznXQCLcB/s1600/tintos%2B2014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://1.bp.blogspot.com/-rc64Sz4yK2E/WGjn8QU33lI/AAAAAAAAFYg/_7Ofu9r2h1sFBvN5_QRxuY9qKKXwYznXQCLcB/s320/tintos%2B2014.jpg" width="240" /></a>Engarrafou-se os tintos de 2014, que agora repousam a espera de digerir o traumatismo do engarrafamento.</div>
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2016 foi tambem um ano em que recebi varias visitas. Gente interessada em conhecer melhor os vinhos e o nosso trabalho.</div>
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<a href="https://4.bp.blogspot.com/-R53uDYxYOgY/WGjn6oTTG_I/AAAAAAAAFXI/so6WiyvmaWEnA3CAOCRHeskhDs0ZcWECQCLcB/s1600/cent.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="246" src="https://4.bp.blogspot.com/-R53uDYxYOgY/WGjn6oTTG_I/AAAAAAAAFXI/so6WiyvmaWEnA3CAOCRHeskhDs0ZcWECQCLcB/s400/cent.jpg" width="400" /></a><a href="https://3.bp.blogspot.com/-nkNj_GXY6Q4/WGjn9VC4NYI/AAAAAAAAFZQ/rYDncl_EC0ss_te1LRaLuPYZ7AN9gQUygCLcB/s1600/visitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-nkNj_GXY6Q4/WGjn9VC4NYI/AAAAAAAAFZQ/rYDncl_EC0ss_te1LRaLuPYZ7AN9gQUygCLcB/s320/visitas.jpg" width="176" /></a></div>
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Foi um ano, em que tentei participar o que podia em feiras e provas.</div>
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Andei assim a apresentar os vinhos em Portugal, no Porto, em Lisboa e no Algarve.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Ydm6FWg-GrI/WGjn8cGlBeI/AAAAAAAAFYc/mOPrA_GG5fAr6luuOFC0IluZYCLaCDAHACLcB/s1600/simples.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="225" src="https://3.bp.blogspot.com/-Ydm6FWg-GrI/WGjn8cGlBeI/AAAAAAAAFYc/mOPrA_GG5fAr6luuOFC0IluZYCLaCDAHACLcB/s400/simples.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No Porto, no Simplesmente Vinho</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-HeEk8Y8BJss/WGjn6PA24DI/AAAAAAAAFWw/tT3CkYTFQtA5SL0m7Jalds0N2dvjG9gMACLcB/s1600/algarve.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="278" src="https://4.bp.blogspot.com/-HeEk8Y8BJss/WGjn6PA24DI/AAAAAAAAFWw/tT3CkYTFQtA5SL0m7Jalds0N2dvjG9gMACLcB/s400/algarve.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No Algarve, com a Wine Emotions</td></tr>
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Mas tambem la fora, principalemente em Paris, Barcelona e Londres.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-8nSK4S-zxGc/WGjn6YEqY6I/AAAAAAAAFXA/WWIEScF3QRMpjX7ZJ_-XFMSD1lEtECTjACLcB/s1600/bcn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="185" src="https://1.bp.blogspot.com/-8nSK4S-zxGc/WGjn6YEqY6I/AAAAAAAAFXA/WWIEScF3QRMpjX7ZJ_-XFMSD1lEtECTjACLcB/s400/bcn.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Em Barcelona, Simplesmente Vinho BCN</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-kmUgH6kqi10/WGjn7cKZ1WI/AAAAAAAAFXw/ozOUSPABhBs729tbqNnPZvaDreSpI1UagCLcB/s1600/paris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="298" src="https://4.bp.blogspot.com/-kmUgH6kqi10/WGjn7cKZ1WI/AAAAAAAAFXw/ozOUSPABhBs729tbqNnPZvaDreSpI1UagCLcB/s400/paris.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Em Paris, no primeiro salão dedicado ao vinho português</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-jCWVv7dh1xE/WGjn7vyMDjI/AAAAAAAAFX4/0YWzoYPIIwcSglTQWk9RoLkYl6cHpf4uwCLcB/s1600/raw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="225" src="https://2.bp.blogspot.com/-jCWVv7dh1xE/WGjn7vyMDjI/AAAAAAAAFX4/0YWzoYPIIwcSglTQWk9RoLkYl6cHpf4uwCLcB/s400/raw.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Em Londres, no RAW, respresentando os vinhos naturais de Portugal</td></tr>
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Foi um ano, em que aos poucos la vamos saindo do anonimato, com alguns artigos a sair na imprensa especializada.</div>
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<a href="https://2.bp.blogspot.com/-mQuB7gRCZIQ/WGjn7ySHRCI/AAAAAAAAFYI/M_JWvVB98AAqS3g-0Ac011VA--LurpNXACLcB/s1600/sair%2Bdo%2Banonimato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://2.bp.blogspot.com/-mQuB7gRCZIQ/WGjn7ySHRCI/AAAAAAAAFYI/M_JWvVB98AAqS3g-0Ac011VA--LurpNXACLcB/s320/sair%2Bdo%2Banonimato.jpg" width="320" /></a> </div>
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Mas foi sobretudo um ano em que felizmente pude contar com o suporte de amigos nos bons e nos maus momentos.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4nOdGVo6w0E/WGjn6EyEb2I/AAAAAAAAFWs/a8zjfQOYMU0DU6_M0CTMcaVCnYoyhvcYgCLcB/s1600/ami.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="179" src="https://1.bp.blogspot.com/-4nOdGVo6w0E/WGjn6EyEb2I/AAAAAAAAFWs/a8zjfQOYMU0DU6_M0CTMcaVCnYoyhvcYgCLcB/s320/ami.jpg" width="320" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-RK5dXrCRs8g/WGjn6fNhWQI/AAAAAAAAFW4/bkPxkAN_i6Yi4wCrfdnQLrQsHHLXrE7vwCLcB/s1600/amigos%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-RK5dXrCRs8g/WGjn6fNhWQI/AAAAAAAAFW4/bkPxkAN_i6Yi4wCrfdnQLrQsHHLXrE7vwCLcB/s320/amigos%2B2.jpg" width="320" /></a></td></tr>
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Ajudam a nos sentir menos sos.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-KFvl0Vuc4Sw/WGjn6V5666I/AAAAAAAAFXE/vRyB3IAEAvYzRPg9DGWEMnKP7rABbS_AACLcB/s1600/bcna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="212" src="https://3.bp.blogspot.com/-KFvl0Vuc4Sw/WGjn6V5666I/AAAAAAAAFXE/vRyB3IAEAvYzRPg9DGWEMnKP7rABbS_AACLcB/s320/bcna.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sem a amizade, nada vale a pena!</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-k1OWwQN3dY0/WGjn6UlrfRI/AAAAAAAAFW8/1AYVUxsY3EUtYjdmgbZZzzWDyxTgIxE9ACLcB/s1600/amigos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="180" src="https://1.bp.blogspot.com/-k1OWwQN3dY0/WGjn6UlrfRI/AAAAAAAAFW8/1AYVUxsY3EUtYjdmgbZZzzWDyxTgIxE9ACLcB/s320/amigos.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nada melhor do que partilharmos umas garrafas!</td></tr>
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<a href="https://1.bp.blogspot.com/-I05jiNmLg-4/WGjn8b-KPzI/AAAAAAAAFYk/0qcXmwBArLUouUkYgg1F6NZmMVpFmUCSwCLcB/s1600/sogro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://1.bp.blogspot.com/-I05jiNmLg-4/WGjn8b-KPzI/AAAAAAAAFYk/0qcXmwBArLUouUkYgg1F6NZmMVpFmUCSwCLcB/s320/sogro.jpg" width="176" /></a>Um dos grandes amigos que me tem ajudando imenso, é o meu sogro. Verdadeiro vigneron, homem da terra, tem sido a peça essencial em todo este puzzle, principalmente na vinha.</div>
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2016 foi tambem um ano em que pude continuar a contar com o apoio das equipas da Pellada e da Niepoort. Sem o apoio destes grandes homens do vinho português, não teria sido possivel realizar este sonho. Felizmente ainda existem gentes boas neste mundo cada vez mais individualista.</div>
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<a href="https://1.bp.blogspot.com/-c4tdQWJWW34/WGjn7KU0wSI/AAAAAAAAFXo/Pm__8OuznMsi6UQNr4hjNtIQYZryfxSqwCLcB/s1600/niepoort.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="180" src="https://1.bp.blogspot.com/-c4tdQWJWW34/WGjn7KU0wSI/AAAAAAAAFXo/Pm__8OuznMsi6UQNr4hjNtIQYZryfxSqwCLcB/s320/niepoort.jpg" width="320" /></a><a href="https://3.bp.blogspot.com/-kxKQgOllWDk/WGjn7NJyWSI/AAAAAAAAFXk/xxANsfZnj1k4kzHJqlJHGnJdCboCi39qgCLcB/s1600/niep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-kxKQgOllWDk/WGjn7NJyWSI/AAAAAAAAFXk/xxANsfZnj1k4kzHJqlJHGnJdCboCi39qgCLcB/s320/niep.jpg" width="240" /></a></div>
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<a href="https://3.bp.blogspot.com/-a0_029Whh_A/WGjn6osRYxI/AAAAAAAAFXM/H42wauFNM2kXxIfxvcCWoklPgmaXXRoZgCLcB/s1600/clientes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-a0_029Whh_A/WGjn6osRYxI/AAAAAAAAFXM/H42wauFNM2kXxIfxvcCWoklPgmaXXRoZgCLcB/s320/clientes.jpg" width="240" /></a>Foi um ano em que apareceram novos clientes e em que os ja existentes me ajudaram a crescer. Clientes que em alguns casos se tornaram amigos. São eles que vão colocando os vinhos nos sitios onde merecem estar.</div>
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2016 foi portanto um ano em que pude contar com a colaboração de dezenas de pessoas nas diferentes areas, nas vinhas, nas vindimas, na adega, na parte administrativa, na parte comercial. </div>
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Sozinhos não somos nada, devo muito a toda esta gente!</div>
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Agora entramos em 2017, um ano especial para mim e a minha familia por varios motivos.</div>
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Continuaremos a lutar pelos nossos ideais, pelos nossos sonhos!</div>
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Façam-me o favor de fazer o mesmo nas vossas vidas!</div>
Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com5tag:blogger.com,1999:blog-1414823533355865720.post-60655233194795629922016-12-01T16:09:00.000+01:002016-12-01T16:11:15.502+01:00Vinha da Serra, depois do 2013, voltara com o 2016?<div class="separator" style="clear: both; text-align: left;">
O post de hoje fala de uma das boas noticias das vindimas de 2016.</div>
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<a href="https://3.bp.blogspot.com/-ZrRoiaC4B2M/WEApMqQN1iI/AAAAAAAAFVI/0chErxeYaYo3kc1PpTuxEBA-oTVoKA52gCLcB/s1600/20161020_100529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-ZrRoiaC4B2M/WEApMqQN1iI/AAAAAAAAFVI/0chErxeYaYo3kc1PpTuxEBA-oTVoKA52gCLcB/s640/20161020_100529.jpg" width="640" /></a></div>
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Uma das vinhas que engarrafei a parte em 2013 como single vineyard foi a "Vinha da Serra".</div>
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<a href="https://1.bp.blogspot.com/-ocrcimj5je0/WEApMycDkmI/AAAAAAAAFVM/lDT91e8z6egQw4sCIOAw4WflCzBhxyKcgCLcB/s1600/20161020_100536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://1.bp.blogspot.com/-ocrcimj5je0/WEApMycDkmI/AAAAAAAAFVM/lDT91e8z6egQw4sCIOAw4WflCzBhxyKcgCLcB/s640/20161020_100536.jpg" width="640" /></a></div>
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Uma vinha com cerca de 90 anos e que esta situada em plena Serra da Estrela, a altitude de 600m, numa encosta virada a poente. Esta exposição permite um bom amadurecimento apesar da altitude.</div>
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<a href="https://3.bp.blogspot.com/-Wt8Tm7kWOZE/WEApMJJPF_I/AAAAAAAAFVA/Xf5GjeQK2ls_tam3hYau9Ha9x9iC4C3aACLcB/s1600/20160926_164506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-Wt8Tm7kWOZE/WEApMJJPF_I/AAAAAAAAFVA/Xf5GjeQK2ls_tam3hYau9Ha9x9iC4C3aACLcB/s640/20160926_164506.jpg" width="640" /></a></div>
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A textura fina do solo arenoso reflete-se na boca do vinho, nos seus taninos finos.<br />
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<a href="https://4.bp.blogspot.com/-10XDNhXRjrg/WEApMSCNLZI/AAAAAAAAFVE/6TMgNnqi5SEa3dMPPT1ChZs_v9EfMoCZACLcB/s1600/20161020_100526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://4.bp.blogspot.com/-10XDNhXRjrg/WEApMSCNLZI/AAAAAAAAFVE/6TMgNnqi5SEa3dMPPT1ChZs_v9EfMoCZACLcB/s640/20161020_100526.jpg" width="640" /></a><br />
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Esta vinha, pequena e cheia de falhas, produz muito pouco. Mesmo muito, muito pouco...<br />
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<a href="https://2.bp.blogspot.com/-WV6nnY7re_I/WEApLlLEusI/AAAAAAAAFU4/mBsRFpDIOjI71AOncG-PCcHggvV-X-H2QCLcB/s1600/20160926_164516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-WV6nnY7re_I/WEApLlLEusI/AAAAAAAAFU4/mBsRFpDIOjI71AOncG-PCcHggvV-X-H2QCLcB/s640/20160926_164516.jpg" width="640" /></a></div>
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So em 2013 tinha conseguido uma barrica de 225L. Nesse ano engarrafei essa barrica a parte e resultou o tinto "Vinha da Serra 2013".<br />
Mas em 2014 e 2015 não consegui mais de 150L por vindima e por isso integra nesses anos os blends do meu tinto "Vinhas Velhas".<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-HvpocKInJRY/WEApMANWT2I/AAAAAAAAFU8/Wo9qeoa3IVMDjdyTfASsgwwLuYIIgo9FQCLcB/s1600/20161016_180631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://4.bp.blogspot.com/-HvpocKInJRY/WEApMANWT2I/AAAAAAAAFU8/Wo9qeoa3IVMDjdyTfASsgwwLuYIIgo9FQCLcB/s640/20161016_180631.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porta-enxertos plantados nas falhas e que servirão para manter o patrimonio genético da parcela</td></tr>
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<a href="https://3.bp.blogspot.com/-8PbbWbxWZYw/WEApLeYbiEI/AAAAAAAAFU0/vinZ--ZLn_ANgxwS5bAW4TUVncyJcTX4QCLcB/s1600/20160926_164454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-8PbbWbxWZYw/WEApLeYbiEI/AAAAAAAAFU0/vinZ--ZLn_ANgxwS5bAW4TUVncyJcTX4QCLcB/s640/20160926_164454.jpg" width="640" /></a></div>
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Em 2016 conseguimos vindimar uva que chegue para enxer novamente uma barrica.<br />
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<a href="https://4.bp.blogspot.com/-GB3h0UKy4iM/WEApjXv0VTI/AAAAAAAAFVQ/0_28IKbpS-MVBg640_az2p1S63n3CEFigCLcB/s1600/20161015_110636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-GB3h0UKy4iM/WEApjXv0VTI/AAAAAAAAFVQ/0_28IKbpS-MVBg640_az2p1S63n3CEFigCLcB/s320/20161015_110636.jpg" width="180" /></a><a href="https://3.bp.blogspot.com/-0F837CndlUg/WEA9dMhVpYI/AAAAAAAAFVo/YP7WkR9fDQMEBH-geWRBHPE8HRXks-QQACLcB/s1600/vinhadaserra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-0F837CndlUg/WEA9dMhVpYI/AAAAAAAAFVo/YP7WkR9fDQMEBH-geWRBHPE8HRXks-QQACLcB/s320/vinhadaserra.jpg" width="288" /></a></div>
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Veremos se havera qualidade para engarrafamento parcelar "Vinha da Serra 2016".<br />
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-85661536958129150832016-11-24T10:34:00.003+01:002016-11-24T10:34:39.695+01:00Parabens Portugal!<div align="left" class="separator" style="clear: both; text-align: center;">
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Foram ontem reveladas as estrelas Michelin 2017 para Portugal.</div>
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Os resultados são fantasticos, fez-se Historia! </div>
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Fico orgulhoso de ver os cozinheiros e os restaurantes portugueses cada vezes mais reconhecidos pela exigente equipa Michelin. </div>
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Cultura exigente, na qual me reconheço porque alem da qualidade e da técnica, estes criticos tambem procuram expressão do terroir em que se insere cada restaurante. E isso não é para qualquer um, indenpedentemente dos recursos financeiros e de marketing de que se dispõe.</div>
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Este reconhecimento tambem se deve ao contributo das equipas destes restaurantes e quero destacar em particular o trabalho que tem vindo a ser feito pelos sommeliers portugueses! Merecem todos o meu respeito.</div>
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Pessoalmente, ca estarei para propor as melhores mesas vinhos gastronomicos e de terroir, vinhos que se conjuguem bem com estes belos pratos, que proporcionem experiencias em que quer os clientes, quer os vinhos, quer os pratos ficam a ganhar. </div>
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Os meus parabens aos Chefs, aos Sommeliers, as equipas premiadas e a todo o mundo da gastronomia lusitana!</div>
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<a href="https://2.bp.blogspot.com/-3CD5VeuOmZ8/WDawlyzcrVI/AAAAAAAAFUg/lkDzJaH3Iz894PcjQb2-wN9_3qfNmVF6ACLcB/s1600/michelin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-3CD5VeuOmZ8/WDawlyzcrVI/AAAAAAAAFUg/lkDzJaH3Iz894PcjQb2-wN9_3qfNmVF6ACLcB/s640/michelin.jpg" width="640" /></a></div>
<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-48106312227448173022016-11-07T11:14:00.000+01:002016-11-07T11:14:01.908+01:00Venha provar os vinhos Dão Antonio Madeira no EVS<div class="separator" style="clear: both; text-align: left;">
O EVS é ja este fim de semana no Centro de Congressos de Lisboa.</div>
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Tal como nos anos anteriores, estarei por la para dar a provar os meus vinhos no stand dos projectos Niepoort. </div>
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Vou estar 3 dias, de sexta 11 a domingo 13 de Novembro.</div>
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Espero me encontrar convosco por la!</div>
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com2tag:blogger.com,1999:blog-1414823533355865720.post-4128885715453940222016-11-05T11:09:00.003+01:002016-11-05T11:09:53.771+01:00Vinificação dos tintos 2016<div class="separator" style="clear: both; text-align: left;">
Partilho hoje algumas fotos da vinificação dos tintos 2016.</div>
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Decorreram no mês de Outubro, no Dão Serra da Estrela, em Portugal.<br />
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Os principios dos meus métodos de vinificação são focados na epressão do sitio donde vêm as uvas.<br />
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Vinificações por vinhas.<br />
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Fermentação exclusivamente pelas leveduras indigenas, sem recurso a aditivos enologicos.<br />
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Macerações muito suaves e longas, extração muito ligeira por infusão, sem brutalidade, na busca de finesse e precisão, de texturas vidradas e elegantes.<br />
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Métodos que respeitam a matéria prima e o trabalho que tivemos nas vinhas ao longo do ano,Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0tag:blogger.com,1999:blog-1414823533355865720.post-86080030050011910052016-10-29T14:03:00.001+02:002016-10-29T14:03:13.165+02:00As vindimas dos tintos 2016<div class="separator" style="clear: both; text-align: left;">
As vindimas de tintos começaram tarde este ano.</div>
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Decorreram de 28 de Setembro a 10 de Outubro.</div>
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Este ano, devido a primavera fria e chuvosa e ao verão super quente e seco, as maturações atrasaram varias semanas.</div>
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No meio destes azares todos, a nossa sorte foi de o mês de Setembro ser por uma vez sem chuvas, o que nos permitiu esperar que as uvas atingissem o ponto de maturação que procuravamos.</div>
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Foi preciso nervos de aço para aguentar estes meses todos. A vida de vigneron é assim mesmo. Ainda mais quando se opta por métodos naturais.</div>
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Assim, conseguimos obter destas terras de granito a maior produção desde que este projecto se iniciou. </div>
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Não porque as vinhas dessem mais, pelo contrario houve quebra de produção, mas sim porque aumentamos mais uma vez o numero de vinhas que controlamos.</div>
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Vinifiquei uma duzia de vinhos tintos.<br />
Cada vinha foi vinificada separadamente.<br />
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Foi um trabalho duro, titanesco.<br />
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Da muito mais trabalho do que por tudo na fossa comum.</div>
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Mas funcionando assim vou ano apos ano conseguindo perceber a identidade de cada vinha. </div>
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E como a cada ano aparece gente a me propor vinhas interessantes, este trabalho nunca acaba.<br />
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No fim fica a ideia de que estamos a conseguir algo de muito bonito nas suas mais variadas dimensões.<br />
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Se por um lado os resultados a nivel de vinho nos têm entusiasmado a nos e a quem prova os vinhos.<br />
Por outro lado ficamos tambem com um sentimento de realização quando vemos as pessoas da terra satisfeitas por lhe darmos a mão nesta luta para a preservação das vinhas antigas do Dão do sopé da Serra da Estrela.<br />
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Cada ano aparece mais pessoas a nos pedir para as ajudarmos. Tenho dado a mão a muita gente, por vezes sem reconhecimento. Mas com a conciência de que sem a nossa iniciativa estas ultimas miolas do passado ja teriam desaparecido.<br />
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Para o ano havera mais!<br />
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com4tag:blogger.com,1999:blog-1414823533355865720.post-51693616918799103212016-10-26T21:50:00.002+02:002016-10-26T22:01:26.255+02:00A vindima do rosé 2016<div class="separator" style="clear: both; text-align: left;">
O post de hoje serve para vos apresentar o rosé 2016, ou pelo menos o inicio do projecto rosé 2016.</div>
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Oriundo de vinhas velhas no granito do sopé da Serra da Estrela, no Dão.</div>
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Castas misturadas, diversas e autoctones.<br />
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Vindima a mão para caixas.<br />
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Uma boa vindima que me permite aumentar a produção de rosé.<br />
Conseguimos vindimar uva para encher uma cuba de 1000 litros.<br />
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Rosé vinificado com as leveduras indigenas.<br />
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Uvas vindimadas com menos grau que no ano anterior.<br />
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<br />Antonio Madeirahttp://www.blogger.com/profile/18171718893774394728noreply@blogger.com0