Tapada Do Chaves Tinto

Description

Tapada do Chaves Soil type: Granite Vines: Vinha das Malhadas, Vinha das Moutas, Vinha da Pedra Alçada, Vinha Velha Harvest: The winter of 2017/18 was cold and dry, with average temperatures and below‑average rainfall. The summer was marked by temperatures above 40 °C in August, delaying the vegetative cycle by about three weeks. Older vines, such as those at Tapada do Chaves, displayed excellent adaptation and expression in the red wines of this vintage. Vinification: Hand‑harvested in 20 kg crates, grapes were manually selected, fully destemmed, and subjected to a 5‑day pre‑fermentative cold skin maceration. Natural fermentation with indigenous yeasts occurred in stainless‑steel vessels at controlled temperature. A 15‑day post‑fermentative maceration followed, then ageing in 225, 300 and 525 L barrels, with spontaneous malolactic fermentation. Aging: 14 months in Portuguese and French oak barrels, followed by 24 months in bottle. Analytical data: Total acidity: 5.4 g L⁻¹ (tartaric acid) pH: 3.57 Total sugars: 0.7 g L⁻¹ Energy value: 92 kcal / 100 mL (385 kJ / 100 mL) Oenology: Pedro Baptista and Duarte Lopes.