• Detailed Information

    Detailed Information

    This project generated a range of essays carried out in Beira Baixa. It is dedicated to discovering specific Terroirs in this region, still so little explored but with enormous potential.

    Every year we "essay" different wines in our cellar. Not all essays become an Ensaio. But when we are satisfied, we bottle and place our art. So the soul of the result can be seen from the outside and from the inside of the bottle.

    In 2016 the Essay was made with the varieties Touriga Nacional and Trincadeira. Grapes from a vineyard at the foot of Serra da Gardunha. The cultivation of this vine follows biological methods. The harvest was manual and highly selective.

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  • Tasting Notes

    Tasting Notes

    It presents an intense ruby.

    The wine shows intense primary aromas. They are black cherry, blackberry and orange blossom. Given the maturation in used oak barrels, secondary aromas are present with the notes of coconut and vanilla. There are notes of sweet spices like cloves and nutmeg. The wine shows an excellent integration between the fruity tones of the primary aromas (grape) and the spices of the secondary aromas (wood). The tertiary aromas that come from the bottle stage, already begin to show their complexity in the nose, with traces of wet soil and mushrooms.

    The wine is intense in the mouth and proves the sensations of the nose. The alcoholic degree is 14% vol. It is very well integrated. The good acidity gives the wine a pleasant sensation of freshness. We found complexity of flavors and soft tannins of medium-high intensity. Everything reveals a full-bodied wine. The development during the tasting shows us the wide facets of this wine of great presence and with a long finish.

    This wine alone is a beautiful company. But it is not upset if it is accompanied with dishes like a Mushroom Risotto or Roasted Meat. The firm tannins and this balanced acidity, allows us a wide range of opportunities in harmonization.

  • Viticulture & Oenology

    Viticulture & Oenology

    Grape from the foot of Serra da Gardunha. The vineyard has 9 hectares and gave us a production of 6 tons per hectare. This small harvest brings us a high concentration in the grape produced. Increases aromatic components and important acids. Consequently, the qualitative potential of the final result increases.

    The soil is granitic. It gives us minerality and generates a structured acidity. The concentrated tannins are enhanced and we already know that we will have a great aging in the bottle later.

    In 2016, the vineyard is 15 years old.

    The grapes were harvested by hand with a thorough selection to ensure maximum health and thus extreme quality. This happened in early September 2016.

    The grapes were harvested in the morning and processed after lunch. They were first destemmed and the mesh was placed in a 500 liter vat. We put about 5% of the stalks back into the vat.

    The fermentation of the mesh started with indigenous yeasts 2 days after the harvest. The open vat allowed us to "lay the blanket down" three to four times a day during the fermentation period. This process is also known as punch down or pigeage. It serves to keep the top layer wet and to maximize the extraction of color pigments and tannins. Thus preparing again an excellent potential for a prolonged aging in the bottle.

    The red varieties Touriga Nacional and Trincadeira co-fermented with about 5% of Arinto. We thus reinforce the fruity aromas of this extraordinary wine. After 5 days all the sugar in the grape was fermented. I have rarely seen such an exemplary and smooth fermentation.

    Maturation took place in a French oak barrel that had already been used for white wine for 5 years. It guaranteed us a micro-oxygenation of the wine without much marking the wine with notes of wood. Thus, we preserve the varietal notes and the elegance of the final result.

    During the aging in wood, the barrel was in my parents' yard in Perais, only covered by a terrace and protected by a wall to the west. The wine spent the winter there and the first months of intense heat in 2017.

    The Ensaio was bottled without any fining or filtration. The bottling happened in May 2017. It was made by hand right next to the barrel that was never used again and now serves as a tasting table.

    As the whole fermentation, maturation and bottling process took place in the courtyard of my dear Parents, they deserve a great deal of merit for the production of this wine. Even though they are proud of the final result, they are happy to have their yard back.

About the Label

A unique label for a unique wine. Our Essay is artistic and handcrafted. Both inside and out. The history of this wine tells us that some trials are to stay. In this case it remains in our memory …

 

 

We arrived in Beira Baixa! Finally, in 2016 we made our first wine from Beira Baixa with the Ensaio. A region that has always been on our mind but that took almost 7 years before we managed to continue a trip that started in the Douro, went to Minho and finally arrived in Beira Baixa.

 

Ensaio 2016 – Sold Out

The last bottles of Ensaio 2016 have already left our cellar and are now all drunk or stored in our customers’ cellars.

We did the Ensaio 2018 but it hasn’t been released yet. We are planning to launch it mid 2021. If you want to get information about this new release or if you want to make a reservation, please send us a message.

If you don’t want to wait, we have more wines that may be of interest to you. You can also visit the shopping options or go directly to our Online Store .

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