VINHO VERDE AMARELO 2023

£9.79

VINHO VERDE. Light & Lemon zesty, citrussy freshness in a glass.

In stock

SKU: 9978 Categories: ,

Description

VINHO VERDE. This is how I imagine a lemon orchard smells like in the glorious sunshine of Portugal. Fragrant lemons erupt into the nose and entices the mouth, leading the way for fresh lime, peaches and pear. A classic, text book example of Portugals ‘Green Wine’, Vinho Verde

Light & Lemon zesty, citrussy freshness in a glass. Vinho Verde – Green Wine – is the name of the region, rather than the grape. In fact it can be red, white or rose!

Made by the fantastic Esporao Estate.

GRAPE Loueiro, Avesso, Arinto CLOSURE Cork
REGION DOC Vinho Verde VEGETARIAN Yes
VINTAGE 2023 VEGAN Yes
ABV 11.5% ORGANIC Yes – not certified

 

DRY     |________*________|________|________|     SWEET

LIGHT     *________|_______|_________|________|     FULL BODIED

NO OAK     *________|________|________|________|     OAKY

Beginners Guide to Vinho Verde here 

Find more tasty Portuguese whites here

 

Additional information

Quinto do Ameal

Quinta do Ameal, in the demarcated region of Vinho Verde, is a historic property with records dating back to 1710. It is a unique place not only for its beauty, but also for its setting in the Lima sub-region, cradle of the Loureiro grape variety.

Over the years, Quinta do Ameal has always remained faithful to its origins and has stood out for its sustainable agricultural practices and for bringing new perspectives to the Vinho Verde region. It thus became a pioneer in asserting the capacity of the Loureiro variety to produce quality white wines with a high capacity for evolution. The Quinta has about 30 ha, of which 14 are Loureiro vineyards. The property extends along 800 meters of the bank of the river Lima and comprises 8 hectares of forest with a wide variety of trees, walnut, chestnut and stone pines, some of which are over 200 years old.

The combination of the characteristics of Quinta do Ameal — its location, the granitic soils, the characteristic climate of the region together with agricultural practices that respect nature — result in unique wines, with character and evolution capacity that reflect the different expressions of the variety.

Production

AGRICULTURE
The agricultural year started colder and with a lot of rain. July was hotter and drier, accelerating maturation and berry development. August had milder temperatures and rain in the middle of the month was essential to restore the balance of plants. These conditions allowed achieving an optimal maturation and concentration, maintaining the characteristic acidity of the region. We started the harvest on the 7th of September, a week earlier than usual.

VINIFICATION / STAGE
Manual harvest, pneumatic pressing of whole grapes. Cold decanting of the must for 48 hours. Fermentation at controlled temperature (10-15ºC) for 12 to 15 days.

In contact with the lees, for about 4 to 6 months in a stainless steel vat at controlled temperature.

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