Lisboa - Quinta da Serradinha Flashcards
1999: Estremadura Tinto
From vines planted in 1954 by António Marques da Cruz, grandfather of the producer. The lot was made from the vineyard’s original choice of grapevines, namely Baga and other varieties of well established local use such as Trincadeira, Castelão and Alicante Bouschet.
The vines are planted on clay-limestone slopes, produces highly concentrated grapes, with yields that do not exceed 35 hl per hectare. Certified according to the Organic Production Mode since 1994, it is well balanced and protected against grapevine pests by passive methods like the formation of hedges for predators, the most prominent of which being the Hoopoe, untiring assistant to the agriculturalist in controlling the caterpillars that appear once, twice or thrice a year.
Hand-harvested around September 13th with direct selection in the vineyard. Vinification occurs in closed stainless steel vats where they are left to macerate for 20 days. Aged in 3000L wood barrels before bottling. No Filtration.
75% Baga, 25% Other
This wine has an evolved red color, with pine-resin, honey and undergrowth aromas. Its fine tannins and complex flavors result from the diversity of grape varieties, evolving with aeration during decanting and tasting. It has a prolonged, finish with acidity and tannins that would make this the perfect match for any meat with spicy sauce dishes.
Quinta da Serradinha Bio
The Marques da Cruz family owns approximately 5 hectares of vines, just on the outskirts of Leiria, overlooking the River Lys, between the villages of Cortes and Barreira. Here their vines grow on the limestone slopes of Serra d’Aire since at least the 1950’s. They were one of the first in the area to go organic, which created much skepticism with their neighbors but as times changed and the environmental impact became ever more important, they too converted. Antonió Marques da Cruz currently leads this generation of winemaking, promoting the native varietals – especially Baga – along with low intervention practices. They believe strongly in practicing organically to help promote and enhance the ecosystem and encourage biodiversity.
2013: Lisboa, Branco
Fernão Pires 60%; Arinto 40%.
Hand-harvested with grapes selected directly from the vines into 15 kg boxes. The grapes were de-stemmed into an open press, where they were left to macerate for 24 hours with the help of barefoot treading. This was followed by a soft pressing in a pneumatic press and the resulting must was placed in seasoned oak barrels where it was left to ferment at around 19ºC.
The vinification and ageing process used only the natural grape fermentation process, with no addition of oenological products other than small quantities of dioxide sulphate (SO2) for conservation purposes. Aged for 12 months in the same barrels on its lees.
2010: Lisboa, Tinto
Baga 35%; Castelão 30%; Touriga Nacional 20%; Alfrocheiro 15%.
Hand-harvest by experienced pickers who are familiar with the vineyard’s selection criteria; the grapes were selected directly from the vines into 15kg boxes. The grapes were de-stemmed into open vats with barefoot treading occurred three times a day. Fermented for 10 days at below 26 ºC fermentation temperature; aged for 24 months in seasoned oak barrels.
The winemaking process used only the natural grape fermentation process, with no addition of oenological products other than dioxide sulphate (SO2) for conservation purposes. The result is a wine that reflects its terroir and the perfect weather in the harvest days of 2010 with no rain but with the moist and cooling Atlantic breezes. Bottled in November 2011 without any filtration.
