Region: Dão - Sub-region of Terras de Senhorim - Carregal do Sal (Oliveira do Conde).
Vineyard: Vinha Celta of 5ha, vines up to 50 years old.
Grape Varieties: 100% Bical (or Borrado das Moscas).
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. Aged in barrels on fine lees for 11 months in a reductive medium. Cleaned and aged in stainless steel for 6 months until bottling. Natural decanting, the wine has not been clarified or filtered, and may have a deposit. (90mg/l of total sulphur dioxide).
Ageing: 11 months in used barrels (one 500L French oak and two 500L Austrian/German oak). Afterwards 6 months in stainless steel.
Tasting Notes: Lemon in color. A fascinating and savory nose, mineral, with orchard fruit, creamier impressions of lias and a sophisticated touch of wood and reduction. It enters the mouth with great concentration, tension, and a fabulous balance between electric acidity, granite sapness and unctuousness. Long, racey finish.
Gastronomy: Bacalhau com natas (baked cod with cream), prawn curry, arroz de lavagante (European clawed lobster rice), scallops au gratin.
Serving Temperature: 10-12°C
Ageing Potential: 15 years
Terroir Consultant: Pedro Parra
Consultant Winemaker: Luís Lopes
Resident Winemaker: João Costa
Awards: 95/100 Robert Parker
