V.T Tapada do Chaves Res. 2015 Vinhos do Alentejo

The history of Tapada do Chaves goes back to the beginning of the 20th century, when the Chaves family planted the first vineyards on the slopes of the Serra de
São Mamede, starting a relationship of passion and dedication to the land. Located in the parish of Frangoneiro, on the outskirts of Portalegre, Tapada do Chaves,
accumulates more than a century of existence and assumed a prominent role in the creation of the region demarcated in the Alentejo with its wines with Denomination of
Protected Origin.
In Tapada do Chaves are two of the oldest vineyard plots in Alentejo, in production, with records in the years 1901 for the red and 1903 vines
for the white vine.
With 60 hectares of total area and 32 of wine heritage, Tapada is located on a granite massif and at a generous altitude, in an area strongly
influenced by orography and agroforestry coverage, in a microclimate that is decisive for the quality and typicality of the wines produced there. It is a place
unique for its heritage and potential.Cast: Aragonez, Trincadeira and Alicante Bouschet
Soil Type: Granitic
Analytical data: Alcohol (%) - 15th; Total acidity (g / l) - 5.4; pH - 3.59; Total sugars (g / l) - <1
Vineyards: Vinha das Malhadas; Vineyard of Moutas; Old Vine (1901)
Harvest: The year 2014 was characterized by a low rainfall spring and a hot summer with high thermal amplitudes between day and night. The grapes
reached their optimal maturation in a balanced way at the end of September, with the harvest to be carried out before the first autumn rains - quite
intense and harmful in some continental regions. Thus, high expression of fruit was obtained in white and red wines, with emphasis on the concentration
and freshness in the red wines provided by the year.
Vinification: Manual harvest from the various plots in Tapada between 350 and 400 meters of altitude. Manual selection of the grape, carried out
berry, which allowed to obtain high control in the qualitative homogeneity since the beginning of the productive process. Total destemming followed by cold skin maceration
for 5 days and natural fermentation carried out in stainless steel tanks at controlled temperature. 30-day post-fermentative maceration, preceding stage
in barrels with spontaneous development of malolactic fermentation.
Aging: For 12 months in Portuguese and French oak, followed by 24 months in bottle.
Recommended date for consumption: 2019 to 2035
Service temperature: 18ºC