António Maçanita Branco

Description

António Maçanita After the first gentle pressing, the grapes still retain 10–15 % of juice. We allowed these grapes to macerate for seven days before pressing again, extracting a more concentrated must. This must fermented spontaneously. The result is perplexing, undisciplined, disruptive, unsettling… yet delicious. It isn’t a film; it’s a wine. It’s our “A Clockwork Orange,” because life, at times, imposes a crushing pressure that we merely try to withstand. Here we transfer that mechanical pressure to the skins—a healthy way of dealing with it. **Origin** Alentejano Regional Wine **Soils** Granite **Viticulture** Our vines are in certified organic production and integrated into the Alentejo sustainability program. **Vinification** After the first pressing, the grapes are macerated for about a week with the remaining juice (10–15 %). A second pressing follows; the must is cold decanted and ferments spontaneously, with no sulfur added until the end of fermentation. A complete malolactic fermentation then takes place. **Stage** Stainless steel **Food Pairing** Excellent as an aperitif, pairing beautifully with classics such as foie gras or terrines. Its intensity and concentration make it a compelling bridge between whites and reds. **Enology** A. Maçanita & Sandra Sárria Patrícia Nunes