The estate Herdade da Margalha lies on the northern limit of Alentejo, facing the river Tejo, in the county of Gavião, district of Portalegre, in central Portugal, about 200 km from the Atlantic coast.
It has therefore an adequate climate for winegrowing – under the intense sun of Alentejo, the heat is balanced by the cool and humid breeze from the Tejo valley, providing a unique and balanced grape maturation.
Production: With careful management of the vineyard, controlling the vigor of the vine we obtain higher quality grapes. The vineyard plots selected to make this wine were subjected to grape hand removal before harvest, in order to obtain an average production not higher than 5.500 kg/hectare.
Terroir: The grapes come in exclusive from vines of the Margalha estate, located in one plateau area or gently sloping hillside and exposed to the south, near the valley of the river Tejo. Soils mainly calcareous and schist.
Grape varieties: Touriga Nacional (50%), Syrah (30%), Petit Verdot (15%) and Tinta Barroca (5%)
Viticulture: The vineyard is conducted under the rules of integrated production, with balanced production and a careful selection of grapes. Therefore the use of limited agrichemical treatments at the right moments led to grapes of superior quality being delivered at the winery. Vine hydric stress, during hot and dry days, was mitigated with the use of drip irrigation, thus ensuring the normal maturation of the grapes.
Harvest: Done by hand, into plastic boxes of 15Kg, in early September, when the different grape varieties had reached their full maturation.
Viticultural technician: Rui Pereira Coutinho.
Concept: This is our “harvest wine”, produced every year from the varieties that best show the
character of the North Alentejo reds – and a true heir of the ancient wines of Gavião. Rather intense aroma, a well-rounded taste, and a pleasant balance due to its natural acidity.
Vinification: Fermentation of full de-stemmed grapes, at a temperature of 28-30ºC, with one week of maceration and pump-over aeration.
Aging: About 20% of the volume of wine that went into the final lot, aged 8 months in oak barriques.
Bottled in June 2010.
Alcohol: 14% vol
pH: 4.04;
Total Acidity (as tartaric acid): 4.7
Colour: Deep ruby colour.
Aroma: Intense fragrance, with well matured red fruits.
Palate: In the mouth, a marked elegance, with a good balance between acidity, alcohol and structure. To drink from the year after the harvest.
Winemaker: Prof. Virgílio Loureiro.
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