O Brazileiro

One day, Amandio d'Oliveira saw a cloud in the shape of the map of Brazil. He was so full of desire to know what his fate had decided, that he only rested when he caught the first ship and made sure he would spend 28 years of his life in the lands of Vera Cruz. He was just one of the many Portuguese who believed they would enrich a few inches to the left of the world map. But he had been the only one to believe that he would return richer inside than out.
When he saw a cloud in the shape of the map of Portugal, Amandio returned, since the nineteenth century had already brought some miracles to his beloved homeland. But the people of his village continued to turn up their noses, accusing him of easy wealth and arrogance. Amandio wanted to prove them otherwise. So he built a house vast as Brazil. Populated it with suitcases and trunks, exotic woods and birds and plants, fruits and candied memories of his time in the other hemisphere. Made the house a museum open to the curiosity of passersby.
And, finally, he has turned his new accent into a new drink. A drink of light and joy, which immediately won the village, and left the people with the feeling that the Eldorado was ultimately much more true and pink.



Awards

2017

Wine Enthusiast - 87 points

2016

Mondial du Rosé - SILVER Medal

2015

Decanter - Commended

2013

Os Melhores Vinhos do Dão no Produtor - SILVER Medal

O Brazileiro

ROSADO 2013


Country Portugal
Region Specified of Dão
Subregion Serra da Estrela
Climate Continental Dry
Soil Poor
Type Granitic
Vine Varieties Touriga Nacional and Tinta Roriz
Classification VQPRD DOC Dão
Winemaking Off-skin fermentation, under 16ºC
Ageing One year in 225 litre french oak barrels
Consumption Already
Gastronomy Versatile, especially grilled dishes and salads
Bottle 0,75 L
Box 6 bottles
Winemaker Paulo Nunes

We chose specific vine parcels for this wine, harvesting the grapes at an ideal degree of ripeness, to obtain a captivating fresh dry rosé.

The harvest is manual to 12kg boxes. After a slight grape skin contact, a very light pressing occurs in order to respect the whole grape delicacy.

This is followed by a natural must decanting. At the end of this process, the complete alcoholic fermentation occurs, turning the wine naturally dry. The sur lies 5-month ageing process occurs in a traditional cement tank.