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.
Click below to hear more about the wine, direct from Pedro Ribeiro:
Deep crimson with soft rim. Really complex nose – dusty, dark-red fruit. Scented, gently floral. Bone-dry texture, the fruit utterly pure, the tannins super-fine. Layers of tissue paper. Chewy, layered. Refined. Utterly fragrant and hauntingly dry in texture. 17/20- Julia Harding, JancisRobinson.com