Antonio Madeira - DAO DOP - Vinhas Velhas - Red - 2021

Wine:

The 2022 Vinhas Velhas Red comes from old vines rooted in the granites of Serra da Estrela, over 500 meters above sea level. This high-altitude terroir creates a vibrant and elegant wine. The nose is captivating with its finesse: cherry, morello cherry, peony, rosewood, black olive, sweet spices, and minerality. Burgundy in style, yet deeply Portuguese at its core. The palate is full-bodied, fresh, and velvety, with fine tannins and an infusion-style fermentation. The 18-month aging in barrels perfects the wine, adding depth and harmony. A true Favorite of Olivier Poussier, rated 95/100 by the Selection Committee!

Vinification:

Hand harvested grapes. Vinification with indigenous yeasts. Destemming, cold maceration, then fermentation in open vats. Aged for 18 months in French oak barrels, then 6 months in stainless steel vats.

Color:

Bright carmine red.

Nose:

A harmonious and balanced nose, carried by cherry, morello cherry and peony, with Burgundy accents highlighted by discreet and elegant rosewood.

Palate:

A fleshy, juicy palate with cherry and pit flavors and the density of a full harvest.

Temperature:

Serve at 14–16°C.

Food and wine pairing:

For an aperitif, enjoy artisanal charcuterie, beef skewers, and marinated peppers.

Cellar aging:

From now until 2035

António Madeira is a French winemaker of Portuguese descent. In 2010, he decided to return to the land of his ancestors in Serra da Estrela, a sub-region of Dão once renowned as one of the most beautiful terroirs for viticulture. It was here that what were called the "Grand Crus of the Dão Highlands" were produced. At the foot of these mountains, the highest in Portugal, António carefully selected parcels of old, mixed-planted vines, distinguished by their unique grape varieties, high-quality granite soils, and perfect exposure.

The philosophy of the estate is simple: respect for the soil, the plant, and the fruit, focusing on what matters most — the expression of the Serra da Estrela terroir. To achieve this, António Madeira uses no pesticides and works the land with horses. This philosophy continues in the winery, where he uses indigenous yeasts and open-top fermentation. The wine, made more through infusion than extraction, is aged in barrels for 18 months.