PDA-VCB23

Domínio do Açor 2023 Vinha Celta Bical

Hailed by Revista de Vinhos, Portugal�s leading wine periodical, as Portugal�s Best White Wine of 2024, this is a taut, scented and infinitely fine rendition of a varietal which, if any doubters remain after trying F�lipa P�to�s stage-setting examples, can take its place among the world�s leading white grapes. Archaeological remains suggest that this vineyard was once a Roman farm, hence its name.

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Wine Specifics

WineWise Code	PDA-VCB23
Country	Portugal
Region	Dāo
Color/Style	White
Destemming	Complete
Fermentation Vessel	Barrel
Additional Fermentation Notes	Total destemming and crushing followed by 24-hour skin contact. Pneumatic pressing, natural decantation and spontaneous fermentation in barrels at 18-22�C. Complete malolactic fermentation.
Aging Vessel	100% Used Barrique
Aging Duration (months)	11 months
Filtered?	No
Fining Agents	None
Yeast Protocol	Pied de Cuve
Malolactic Conversion	Yes
Additonal Maturation Details:	Ageing in barrels on the fine lees for 11 months in a reductive environment. Racking and kept in stainless steel for 6 months until bottling. Natural decantation, the wine has not been clarified or filtered, and may have a deposit
Added Sulfur	Yes, 90mg/l total sulphur dioxide
Varieties	Bical
pH	3,38
Closure	Natural cork
Annual Production	1,613 bottles
Certified Vegan	No
Other Wine Facts	Old clones of Bical (aka Borrado das Moscas) planted in 1961. Despite being an early maturing grape variety that loses its acidity quickly and is therefore complicated with the global warming, this Bical from our Celta Vineyard is a mystery, perhaps due to the adaptation of these ancient clones in a very special vineyard.
Primary Vineyard Name	Vinha Celta of 0,65ha (3/4 of the vineyard planted with Bical in 1961, 1/4 planted with Jaen in 1990). Vinha Celta = Celtic Vineyard, because of the wood that touches the vineyard, with some stones configurations that could be from the Celtic presence in the area.
Soil Types	Granite
Elevation (meters)	max 292m, min 288m
Vine Age	60 years old
Yields (hl/ha)	Average 40
Farming Practices	Practicing organic, practicing regenerative
Harvest Method	Manual harvest
Additional Harvest Notes	The timing for picking must be very precise, its our first variety to be picked, in order to keep the high acidity - alcohol - flavour compounds balance.
Other Vineyard Details	Pedro Parra classified Vinha Celta as a �grand cru� level, because of the quality of the granite alterites. Every year this vineyard delivers an incredible balance of potential alcohol with immense acidity and mineral sapidity.