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Vinha do Mouro Branco 2015

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Availability: 11 In stock

£14.95

Additional Information

One Line Description Vinha do Mouro Branco 2015, Antao Vaz, Arinto, Verdelho, natural fermentation, minimum intervention in vineyard and cellar, crisp and lean yet underlying full palate and minerality.
Production Method Natural
Country Portugal Portuguese
Region Alentejo, Portugal
Producer Quinta do Mouro
Vintage 2015
Wine Type Dry White Wine
Wine Style Medium bodied
Grape Blend Antao Vaz, Arinto, Verdelho
Alcohol 12.5% abv
Terroir Clay, Limestone
Maturation Stainless steel
Annual Production 0 - 5,000 bottles
Ageing Potential Showing superb development after 4 years in bottle, another 2-3 years to go at least
Production Detail Hand Harvesting. Skin contact maceration for 8 hours. Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks. Natural production in vineyard, not certified organic but no chemicals, and cellar, natural yeasts from 'pied de cuve', no ad
Natural Features Vegan
Description

Details

Vinha do Mouro Branco 2015, Antao Vaz, Arinto, Verdelho, natural fermentation, minimum intervention in vineyard and cellar, crisp and lean yet underlying full palate and minerality. Pale green/yellow colour. Intense citrus notes with some mineral notes, savoury elements, something developed and complex underlying the freshness of the palate. This superb little white from local Alentejo varieties has a unique personality for a wine from this region. Freshness, minerals, elegance, usually Alentejo whites are full and creamy and often smothered in oak. The style comes from the altitude of the vineyard and also the non interventionist approach to the production.

Miguel Louro, a practising dentist, started this estate in 1989 when he inherited some money from a family member and supposedly continued to fund investment in the project by winning the money he needed at the Poker table! He always had a renegade's approach, finding land in an area of the Alentejo not well known for its vineyards with altitude to help give freshness to the grapes. He planted international varieties as well as local ones. The predominant terroir is schist, again not the norm in the region which means the yields are low and the vines are not irrigated. In the winery, Quinta do Mouro is in permanent dialogue and confrontation with some of the procedures of contemporary oenology. Manual harvesting, foot treading, the use of Portuguese oak barrels and the minimalist methods that Miguel Louro defends. The grapes from manual harvest are transported to the winery in 18 kg boxes. Initially they are placed in mills, where the traditional foot treading takes place for 2 days, followed by natural fermentation in stainless steel vats. The wines are aged in 300L French and Portuguese oak barrels. The reds are full yet fresh and full of rich expressive fruit. Whites are fascinating, elegant and delightful easy drinking.

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