Quinta da Pedra Alta Melhor 2018

HARVEST

In 2018, a cool, wet spring delayed flowering by about three weeks. While temperatures in August and September were above average, good soil moisture, below average yields and the elevation of our vineyards (250 to 500 meters above sea level) resulted in our reds being harvested at optimal ripeness, with vibrant flavor, good structure and balanced acidity.

VINIFICATION

Once the grapes are harvested, our aim is to preserve the flavors and prevent over-extraction. The grapes are hand-picked and picked, destemmed and fermented by indigenous yeasts, at temperatures ranging from 20 to 25°C, for 10 days, with skins. Yeast is managed using various techniques, depending on the container used. The treading of the grapes, followed by submersion, is done in granite presses, while, in the open stainless steel vats, the ferments are simply submerged. At the end of the maceration, the ferments are drained and transferred to a combination of new French oak barrels (30%) and used French oak barrels to undergo FML. After the FML, sulfur dioxide is added, and the wines mature “sur lie” for 20 months before being blended. Each plot imparts unique attributes to the final blend. In a hot year like this, Touriga Nacional, coming from the highest part of the Quinta, gives a textured palate with delicious red and blue fruits; Sousão enhances the color and acidity and Fernão Pires unifies the blend. After blending, the wine was bottled in July 2020.

COLOR

dark plum.

AROMA

Red, black and blue fruits, with chocolate, spicy notes and the complexity of smoked oak.

PALATE

Rich and lush, in the mouth – long texture and balanced acidity.

CONSUMPTION TEMPERATURE

Decant and serve between 16 and 18°C.

FOLLOW-UP SUGGESTIONS

Butelo with husks, Corn from Ribeira de Pena STORAGE Ready to drink but will gain complexity in the next 20 years. Suitable for vegetarians and vegans