he normal Pomar do Espírito Santo is made every year in line with André Manz’s personal taste for fresher wines with a balance between fruit and “wood”, which is why only 30% of the wine is aged in barrels. In years when we feel the quality is above average, we select the best plots from the vineyard and age part of the Pomar do Espírito Santo in new French and American oak barrels, where it remains for 12 months. These barrels originate this wine and are editions that we don’t make every year, which is why the labels change with each harvest, as if it were a commemorative stamp.
Grapes: 50% Aragonês; 30% Touriga Nacional; 20% Castelão.
Winemaker As: Ricardo Noronha.
Soil: Clay-limestone.
Climate: Mediterranean climate influenced by the Atlantic.
Process: The grapes were destemmed, followed by fermentation for 8 days in stainless steel vats at controlled temperature. Pre-fermentation maceration. Maturation in new French and American oak follows for 12 months. Aged in bottle for 6 months.
Color: Ruby red color.
Flavor: Delicate and complex. The elegant fruity aroma of cassis is coupled smoothly with spicy aromas that add aromatic complexity.
Palate: Captivating harmony between the structure, greasiness, and aromas. Good acidity gives freshness and induces longevity. The tannins, elegant and well gifts, instill the tasting a “dialogic” character.
Gastronomy: Recommended for pairing with cheeses and meat dishes, in general, especially baked.
Serve at temperature: 16ºC – 18ºC.
Hermínio –
carlos Emílio lima oliveira –
Pela imagem é magnífica. É a primeira razão da minha compra. Mas pelas castas, tempo de barrica, ano de colheita e graduação tem de ser um bom vinho a sair da vossa adega.