VC Vicentino Pinot Noir 2019 Vicentino is a family-owned winery located in Alentejo, Portugal, and is run by Antonio Ventura and his daughter Filipa. Antonio is a well-respected winemaker with over 30 years of experience in the industry. He began his caree
Vicentino is a family-owned winery located in Alentejo, Portugal, and is run by Antonio Ventura and his daughter Filipa. Antonio is a well-respected winemaker with over 30 years of experience in the industry. He began his career in the 1980s at Herdade do Moucho, one of Alentejo’s most historic and iconic wineries, before establishing his own venture, Vicentino.
Antonio’s philosophy is grounded in a deep respect for the land and the environment. The winery practices sustainable viticulture and has adopted a range of techniques to preserve the biodiversity of the region. This includes minimizing the use of chemicals and implementing cover crops to maintain soil health and improve water retention.
Grape Varietals & Region:100% Pinot Noir from Alentejo, Portugal
Planted in the clay-schist and sand soils, with low production potential, the Vicentinos grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Taste Profile: Open ruby colour. The aromatic elegance of Pinot Noir variety is shown by the typical ripe cherry and raspberry that are enhanced by a spicy and graphite palate, with thin notes of toast from the French oak barrels where it aged.On the palate is vibrant and, mineral, showing a subtle herbaceous note and suggesting great ageing potential. Long, fresh and salty finish.
Very gastronomic wine, pairing greatly with grilled tuna, roasted duck orelegantly cooked red meats. Also pairs wonderfully cured cheeses
Winemaking Process: Handpicked Harvest. Careful grape selection ar the winery. Grapes are destemmed but 20% whole bunch grapes is added. Fermentation occurs during 8 days, followed by a 4 week prolonged maceration period.For 12 months , 60% fermented in new 228 litres French oak barrels, and ing barrels and 40% fermented in used 500 litres French oak barrels.
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