Ricardo Alves and Frederico Machado visited Bemposta for the first time together in 2017. They were on the Portuguese back roads in the Parque Natural das Arribas do Douro, with its wealth of ancient, indigenous and largely forgotten grapevines chaotically perched on the extreme slopes on the Douro river gorge, when they came upon the perfect location for their life project, the place to which they would commit their youth. They set out to rediscover and revitalize an ancient wine culture whose local home winegrowers have just barely kept the faint bloodline of their vinous history from extinction. Trás-os-Montes is a large, but not too well known, wine region of north eastern Portugal (Translation: behind the Mountains), is where the Arribas Wine Company are based and both are very passionate have been making some very interesting wines. Saroto Tinto is made from a small, old parcel of vines comprised of old-fashioned red and white Douro varieties. The resultant wine is full of wild forest fruit, lots of berries with a kick of natural sourness. Plenty of fresh acidity adds juiciness and balances the rustic, grippy tannins, making for quite a light red. Earthy minerality adds extra complexity and the finish is long and moreish. Its bottled unfined and unfiltered so may have natural sediment in the bottle.
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Tasting Notes from Pinto Wines
|Colour||Light Red colour as result of white wine|
|Nose||Dark fruits, musty and lively|
|Palate||Packed with wild forest fruits and berries, with a subtle sour funk from the natural fermentation. Fresh juicy acidity balances grippy tannins|
|Grape Variety||Tinta Gorda, Tinta Serrana, Bastardo,
Rufete, Alvarelhao, Alfrocheiro,
Verdelho, Malvasia, Bastardo Branco,
Posto Branco, Formosa – 70% Red &
|Style||NatCool Light with some leveled acidity crossing the red grapes|
|Estate/Producer||Arribas Wine Company|
|Region||Tras-Dos-Montes North-East Of Douro|
|Vinification||hand harvested into 20 kg cases over the third week of August. They were foot trodden in
a traditional lagar and macerated for 4 days allowing the juice to start fermenting
naturally with indigenous yeast and without temperature control (wild fermentation).
After this period, the grapes were pressed and racked into used French Oak Barrels
where alcoholic and malolactic fermentations were finished. The wine aged for 9
months on these barrels on fine lees.
|Cellaring/Ageing Potential||Drink now with some ageing potential|