Region: Dão - Sub-region of Terras de Senhorim - Carregal do Sal (Oliveira do Conde).
Vineyard: Encruzado from “grand cru” Vinha Nascente (6.4ha), 33 years old vines.
Grape Varieties: 100% Encruzado.
Climate/Geography: The climate of Dão is moderate continental, clearly marked by the mountain ranges that surround it and protect it from the Atlantic influence. Average annual temperature: 14°C-16°C, average summer temperature: 18°C-20°C, maximum daily temperature range in summer: 20°C. Domínio do Açor enjoys the freshness and continentality of the Dão, but at the same time its mesoclimate is drier and less marginal than in Serra da Estrela. The grapes ripen slowly and with immense balance between sugars and acids, and a high concentration of aromatic precursors.
Soil: Granite. Very well mixed between soil and rocks, more precisely between the silt typical of granitic soils, with alterites or rocks degraded by the chemical and physical processes of weathering, as well as quartz and the mother-rock granite. Level 4 / 5 alterite predominates in all the vineyards of Domínio do Açor.
Viticulture: In conversion to organic and biodynamic in some plots.
Winemaking: Total destemming and crushing followed by skin contact for 24 hours. Pneumatic pressing, natural decantation and spontaneous fermentation in barrels, at a temperature between 18-22ºC. Complete malolactic. Ageing in barrels on fine lees for 11 months in a reductive environment. Cleaning and aging in stainless steel for 6 months until bottling. Natural decanting, the wine has not been clarified or filtered, and may have a deposit. (80mg/l total sulfur dioxide).
Ageing: 11 months in barrels (2 new barrels: a 600L French oak barrel and a 500L Austrian/German oak barrel). Afterwards 6 months in stainless steel.
Tasting Notes: Intense lemon in color. A great Encruzado do Dão, remarkably complex, with layers of yellow and citrus fruits, herbs, wild flowers and a touch of resin and almonds, all framed by noble, sophisticated wood, and brushed with a delicate smoky reduction. In the mouth it is voluminous, but firm and very long, with the fruit based on striking granite minerality.
Gastronomy: Carabineiro shrimp rice, roasted veal Lafões style, roasted pork “secretos”, mãozinha de vitela com grãos (veal hand with beans), free range chicken in creamy sauces.
Serving Temperature: 10-12°C
Ageing Potential: 20 years.
Terroir Consultant: Pedro Parra
Consultant Winemaker: Luís Lopes
Resident Winemaker: João Costa
