Quinta da Pedra Alta Vintage 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. The treading of the grapes, followed by submersion is done in granite presses. At the appropriate time, a clean brandy (to provide the best expression of the fruit) and sulfur dioxide are added to stop the fermentation. At the end of fermentation, the liquid is drained, the doughs pressed and the wine transferred to stainless steel vats, where the wine ages for 20 months before being blended. As always, blending is key. The grapes closest to the river give us the concentration, while the grapes that are at a higher altitude provide the characteristics and vibrant aromas of the fruit. After blending, the wine was bottled in August 2020.

COLOR

deep ink

AROMA

Black, red and blue fruits, with chocolate, spicy notes and high aromas.

PALATE

Elegant, rich and restrained style, with a complex and uniform palate.

CONSUMPTION TEMPERATURE

Decant and serve at a temperature between 16 and 18 degrees.

FOLLOW-UP SUGGESTION

Strong cheeses.

CONSERVATION

Ready for immediate consumption but will gain complexity over the next 20 years.

Suitable for Vegetarians & Vegans.