WHAT

80% Espadeiro and 20% Loureiro

WHERE

Vinho Verde, Portugal

WHEN

2021

HOW

Both grapes sourced from Rui Paiva, nephew of Biodynamic producer Fernando Paiva

Grapes were destemmed and moved into "ta/has" (100-year-old, 1.l00L amphoras) and stumped by foot. To each amphora, 1kg of ground chestnut flowers was added and immediately mixed into the mass. The fermentation of the Espadeiro started spontaneously after three days and continued slowly for three weeks. Before it was completed, with around 18g/l of residual sugar left, the mass was pressed, blended with 20% of the Loureiro (Lou 38) and bottled, unfiltered with S02 added at bottling (30ppm)