Vale Da Capucha Branco

Description

Vale da Capucha Climate: Pronounced Atlantic influence. Humid mornings, windy afternoons and sunny spells. Soil and viticultural management: Oceanic-origin clay–calcareous soils. Good drainage and moderate fertility. Promotion of biodiversity for ecosystem balance. Adoption of Organic Production Mode, certified since 2015. Harvest: The harvest occurs between the end of August and the early days of September. Manual picking in the cooler hours of the day. Vinification: The grapes are gently pressed whole with crush, leaving the resulting must at rest for natural decantation for 12 hours. The next day, a clean pass is made into 500‑L barrels. In the following hours, fermentation begins under the action of indigenous yeasts cultivated in our vineyard. A 22‑month period in lees, with no agitation. No exogenous products were added to the grapes, except for a minimal dose of sulfites. Unfiltered wine. Viticulture and enology: Pedro Marques and Manuel Marques. Chemical parameters: pH: 3.09 Residual sugar: <1.5 g l⁻¹ Total acidity: 7.7 g l⁻¹ Total SO₂: <10 mg l⁻¹ Allergen information: Contains sulfites.