Grape Varieties
Castelão, Negra Mole

Region & Classification
Vinho Regional Algarve

Winemaking
Whole clusters and destemmed grapes are placed directly into traditional Portuguese clay amphorae (talhas). Spontaneous, static fermentation takes place in amphora, with a cuvaison of 4 months, followed by gentle pressing. The wine is bottled unfiltered and aged in bottle for 12 months before release, preserving its character and complexity.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12.5%
Residual Sugar: 1.7 g/L
Fermentation Temperature: 22ºC
Malolactic Fermentation: Yes
Skin Contact: 120 days
Total Acidity: 5.43 g/L
Bottles Produced: 1,086 (0.75 L)
Release Date: October 2025

Serving Suggestions
Serve between 14ºC and 16ºC.

Minimum order quantity: 6