Domínio do Açor embodies in its identity our philosophy of producing terroir-driven wines from the Dão region in our "Domaine", in pursuit of elegance, freshness, minerality and complexity, as well as the local geography, framed by the imposing hills of Serra do Açor.
Region: Dão - Terras de Senhorim sub-region - Carregal do Sal (Oliveira do Conde).
Grape Varieties: 70% Touriga Nacional, 30% Tinta Roriz.
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 without crushing, followed by cold skin maceration for 2 days. Spontaneous fermentation in a granite mill and cement vats, by infusion, at a temperature between 20-28ºC, for approximately 7 to 10 days. Vertical pressing and malolactic fermentation in stainless steel. Aging on fine lees for 18 months: 50% in used 500 L barrels and 50% in cement vats. Cleaning and aging in stainless steel for 3 months until bottling. (72mg/l total sulfur dioxide).
Ageing: 18 months, 50% of the wines in 400 and 500L French and Austrian/German oak and 50% of the wines in cement vats. 3 months in stainless steel.
Tasting Notes: Intense ruby. Greedy nose and very typical of Dão, in a more classic register. Red fruits predominate in the profile, and the whole is spicy and complex, with very integrated wood. The mouthfeel is medium structure, juicy, with very fine tannins and a delicious granite mineral flavor. Persistent and lively finish.
Gastronomy: Baked Goat, game sausages, Fava beans with sausages, Ribs with hominy, Free-range chicken with okra, Barbecue.
Serving Temperature: 16°C
Estimated Custody: 10 years
Terroir Consultant: Pedro Parra
Consultant Winemaker: Luís Lopes
Resident Winemaker: João Costa
