Vicentino Tinto

Description

Vicentino: The vineyards of Vicentino are ideally positioned along the Alentejo coast, enjoying both the Portuguese sun and the Atlantic breeze. In Zambujeira do Mar, where the high Alentejo temperatures are moderated by the Atlantic, the typical concentration of interior viticulture is balanced by the freshness and humidity of the sea, leading to an ideal ripening. The grapes therefore mature slowly and evenly, with cool, damp winters, mild summers, and the constant presence of sea winds, creating wines where elegance overrides robustness. Planted on clay‑silt and sandy‑loam soils with low yield potential, Vicentino’s varieties showcase their best attributes. The low yield imposed by the earth stimulates the quality of the grapes that form, promoting an ideal concentration of organic acids, sugars, and phenolic compounds. Achieving this balance between quantity and quality, together with a mild climate, allows for an excellent raw material. Vinification: 10 days at 26 °C, followed by a month of extended maceration in contact with the skins. Maturation: in French oak barrels (new and used) for 11 months.