COZs vp-Vital COZs vp-Vital
COZs vp-Vital
white
Organic Certified

04821

Available / In Stock

COZs vp-Vital

26,80 €

Even if you feel like you're treading on uncharted territory, Portugal's vineyards, as exotic as they may seem, have common elements with Greece, such as indigenous varieties and a huge tradition. Tiago Teles and Antonio Marques da Cruz, two of Portugal's most brilliant producers, came together in this joint project in the greater Lisbon area. There, on the slopes of the Serra de Montejunto mountain range, they found scattered small vineyards with endangered native varieties, intertwined in the vines, on fantastic Jurassic limestone soils and just 15 km from the coast. With considerable work in the vineyard and hands-off winemaking, they produce this great Mediterranean white wine from the local Vital variety that is nothing short of Atlantic salinity. Translated with DeepL.com (free version)
Vintage
2021
Country
Πορτογαλία
Sweetness
Dry wine
Appellation
Obidos
Variety
Vital
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Oceanic
Vineyard age
Vineyard age:
40 years
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
3 days maceration in stainless steel vats 1000lt (dornas). Press and fermentation with indigenous yeasts.
Maturity
Maturity:
11 μήνες σε παλαιά βαρέλια Βουργουνδίας.
Filtration
Filtration:
No

Region:
Serra de Montejunto (Lisboa)
Soils:
Clay, limestone, jurassic
Irrigation:
No
Yied:
2000 kg/ha
Cultivation:
Organic, certified since 2020. Low interventions, respect to the ecosystem
Harvest:
Hand-harvested
Malolactic fermentation:
Yes
Clarification:
No
Alcohol:
13%
Total sulfites (mg/L):
Organic Certified:
Yes
Biodynamic:
No
Vegan Certified:
No
Uniqueness:
No
Main grape :
Vital
Producteur:
Da Cruz e Teles

More info

An old vineyard in a magical location and two genius Portuguese winemakers who produce straightforward wines without interventions, without corrections, filtering or commercial yeasts, aiming to highlight the authenticity and characteristics of their region. The vp-Vital comes from the Vinha de Pena vineyard, planted with the Vital variety through mass clonal selection. The wine has been extracted for three days with its skins and fermented spontaneously, then aged in old Burgundy barrels for 11 months. Its sulphites are minimal.
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