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| The Vilacetinho estate belonged to the medieval Alpendurada Monastery. Overlooking the Douro river, this magnificent property includes a small manor house and an elegant 17th century house, surrounded by a garden that separates the house from the vineyards and the rest of the agricultural land. The vineyards cover an area of 30 hectares, on a slight slope, with granitic soils. The grape varieties grown are Arinto, Avesso, Azal and Loureiro. Winemaking at the estate: Grapes are picked in small 15 kg boxes and brought to the destemmer. After pressing (there are dual Bucher presses) and skin maceration, the must is chilled to 12-13 C. Each variety is vinified separately in 5000 L vats. Avesso gets 18-24 hours of skin maceration, more than any of the other white varieties, due to its higher natural acidity. Fermentations are cool, and insulated pipes are utilized to retain this cool temperature as the wine moves between vats. Before bottling the wines go through a cross flow filter, then into a special tank, where they are further chilled, and carbonation is added to the finished wine. 1 bar for the single varieties, and 2-3 bars for the entry level Vinho Verdes. In terms of adding carbonation to the finished wine instead of allowing the natural carbonation to remain, Joao Miguel states that all of the producers have used this method since the 80’s or early 90’s. Allowing the natural carbonation to remain was tricky, and often the wines were flawed. Adding carbonation at the end gives a clean, consistent product. |
| CDV Brazao - Casa de Vilacetinho Website |
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| Vinho Verde - Arinto |
| Vinho Verde DOC. 100% Arinto - vineyards with a Southern exposure, granitic soil. An aromatic white with richness on the palate, it pairs well with shellfish or flavorful seafood dishes. 12.5 % Alcohol, 4.5gr RS/liter. |
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