Antonio Madeira 2023 Vinhas Velhas Branco
A field-blend of 20 autochthonous varieties given the classic Burgundian treatment of fermentation in 90% used barriques (10% in stainless steel) for two winters before bottling in April 2024. The vines are between 50 and 130 years old. The sheer intensity of the fruit and the density of the palate are what are striking here. It is as if the wisdom of the ages has made its way from the ancient roots to the glass in your hand. Such vitality and power combined.
Arriving Soon
Wine Specifics
WineWise Code | PAM-VVB23 |
Country | Portugal |
Region | Dāo |
Color/Style | White |
Destemming | Complete |
Fermentation Vessel | Barrel |
Additional Fermentation Notes | Fermentation Duration: 2 months |
Aging Vessel | 90% Used Barrique, 10% Stainless Steel |
Aging Duration (months) | 19 months |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Spontaneous |
Malolactic Conversion | Yes |
Additonal Maturation Details: | Fine Lees
Bottling took place 2 winters after harvest |
Added Sulfur | Yes, 20 mg/L |
Varieties | Field blend of 20 different varieties, based on 75% of Siria, Fernão Pires, Bical,
Encruzado, Malvasia Fina, Arinto and Cerceal. |
Residual Sugar | 0.4 |
ABV | 13.2 |
Acidity | 5.45 |
pH | 3.51 |
Closure | Natural Cork |
Annual Production | 6800 bottles |
Other Wine Facts | The white Vinhas Velhas 2023 comes from all the vineyards cultivated by Antonio Madeira in Biodynamics, aged from 50 up to 130 years old, where we found field blends of around 20 autochthonous grape varieties, some of them forgotten varieties. 80% of the field blend is Siria, Fernão Pires, Bical, Encruzado, Malvasia Fina, Arinto and Cerceal. |
Soil Types | Granite |
Elevation (meters) | 500 |
Vine Age | 80 |
Yields (hl/ha) | 20 |
Farming Practices | Organic |
Harvest Method | Hand-harvested |
Additional Harvest Notes | Guyot |
Notes from the Producer: After smooth pressing, gravity decanting lasted 1 day, without use of enzymes or enological products. Alcoholic fermentation took place 500L barrels and stainless steel tank and began naturally, with the indigenous yeast, to express its identity in the purest form. Alcoholic fermentation was very slow and lasted 10 months, which helps to increase complexity.
Malolactic is done and long ageing before bottling (2 winters), to refine the wine (burgundian approach).
3 hours before pressing to extract nitrogen.
This wine expresses the character and elegance of the land that witnessed its birth and takes us on a
journey through time to discover the aromas and flavours of Serra da Estrela foothills, just as they were back in the time of our forefathers.
This is complex and refined with lovely citrus fruit core and some ripe apple and pear notes. It’s quite mineral and layered with depth and complexity and subtle notes of toast, spice and lanolin. The texture and saline minerality here are fantastic. Such a multidimensional wine with lovely depth and weight.
