Region: Dão - Terras de Senhorim sub-region - Carregal do Sal (Oliveira do Conde).
Grape Varieties: 56% Encruzado, 44% Cerceal-Branco and Malvasia-Fina.
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 in a pneumatic press, followed by natural decantation and spontaneous fermentation in cement eggs, stainless steel and barrels, at a temperature between 18-22ºC. Complete malolactic. Aging in different containers on fine lees for 11 months, in a reducing environment. Cleaned and aged in stainless steel for 6 months until bottling. (76mg/l of total SO2). Natural decantation, the wine has not been clarified or filtered, and may show deposits.
Ageing: 11 months. 30% Encruzado from Vinha Romana in new barrels (one 400L French oak, one 500L Austrian/German oak), 20% Encruzado from Vinha da Fonte Velha in cement egg and 6% in new barrel, 44% Malvasia-Fina and Cerceal-Branco from Vinha da Fonte Velha in stainless steel. Afterwards 6 months in stainless steel.
Tasting Notes: Intense lemon in color. Complex on the nose, with orchard fruits, citrus fruits, tonic herbs, toasted nuts and a very classy touch of wood. Tense and flavorful in the mouth, with beautiful structure, freshness and minerality. Persistent and complex finish.
Gastronomy: Grilled turbot, Octopus rice, Baked rabbit, Crab shell, Shrimp bobó, Buttery Serra da Estrela cheese.
Serving Temperature: 10-12°C
Ageing Potential: 10 years
Terroir Consultant: Pedro Parra
Consultant Winemaker: Luís Lopes
Resident Winemaker: João Costa
