It is born from manually harvested grapes, 100% Encruzado grape variety. Fermentation begins with traditional curtimenta, in a cement vat with indigenous yeasts. The pressing is done in the middle of the fermentation with passage of the must to east oak barrels (1/3 new barrels, 2/3 used barrels), where the fermentation ends and is aged for nine months, with three months of batonnage.
Born from grapes from a 50-year-old vineyard, we decided to revisit the traditional way of winemaking whites at Casa da Passarella, which led us to the discovery that, in the past, whites wines were fermented in curtimenta (with skin contact), just like the red wines. Thorough historical research reinforced our commitment to this method, the result of which is now in sight.
Awards and Mentions
Best Varietal Branco, Concurso Vinhos de Portugal 2019
Best Wine in Contest, Contest "Os Melhores Vinhos do Dão"
93 Points, Robert Parker
Big Prize Escolha da Imprensa, Prémios Grandes Escolhas 2018
95 Points, Sarah Ahmed Decanter 2018
91 Points, Robert Parker 2013