ABOUT THIS WINE

50% Touriga Naçional from the Outeiro vineyard and 50% Baga from Quinta da Pellada. Sustainably grown vines planted in 1950 in granite base with lines of clay and sand soil at 500m (1,640 ft) elevation. The grapes were carefully selected by hand and harvested into small boxes, then fermented with indigenous yeast in stainless steel tanks with 12 days of maceration. The aging takes place in 2nd/3rd used French oak barrels (400L and 600L) for 30 months. This is a vegan wine. 

ABOUT THIS PRODUCER

Dão is quickly becoming the most sought-after region for Portuguese winemakers to venture into; according to many, it’s one of the world’s most perfect microclimates: mountains protect it from continental heat to the east and Douro’s heat to north, and cool Atlantic breezes come inland to keep the overall temperatures more regulated, making for wines with bright acidity, ethereal aromatics, and compelling complexity. The DO’s granitic soils allow indigenous grapes to shine through in the wines, and provide firm, crunchy tannin against the bright fruit. Alvaro Castro has noted that “if God were to design a wine-growing region, what he would come up with would look a lot like the Dão.”   There is no modern Dão without one of the region’s longtime legends, Alvaro Castro, whose estate encompasses two small properties (or “quintas”) known as Pellada and Saes. Alvaro makes wine here with his daughter Maria, carrying on a tradition of winemaking on this property that dates to the 16th century! Together, they have resisted the internationalization push of the ‘80s and ‘90s, instead doubling down on their slow-wine approach, using local varieties grown and crafted in the true Dāo “field blend” style.