Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, an area which benefits from an excellent micro-climate, to produce wines that are true to the historical traditions of Alentejo. Their wines are fermented in impermeable clay pots called Talha, where both wine and skin remain in contact for a much longer period, then sealed by olive oil to prevent oxidisation.
Made with Trincadeira, Moreto and Tinta Grossa and fermented with indigenous yeasts. A ‘natural’ wine bottled unfiltered, with no temperature control, no addition or correction to the juice or the wine, and no stabilisation (potentially resulting in some harmless sediment in the bottle). Clear ruby in colour, a nose of black cherry, plum and fresh notes continue into the palate with a hint of minerality on the finish.
...Wild sour notes of little red berries along with a delicate smoky sweetness. Fine grip in the texture here, perfectly married to the fresh acidity and juicy fruit, giving intensity without weight. Irresistible, pure pleasure.- 17.5 pts Julia Harding MW, Jancisrobinson.com