Alto do JOA
The perfect join between tradition and innovation to create an excellente wine for storage, if you can resist the temptation to open it now.
Red 2017
Vinho Regional Transmontano
Colour
Delicate ruby color, with reflective pomegranates. Clean and bright.
Nose
Pot-Pourri of ripe red fruits – cherries, berries, currants and plums – in compote. Fresh notes of mint, fennel and thyme. Spices like black pepper and a slight touch of cinnamon. Sous bois (undergrowth, or forest floor).
Taste
It reaffirms in the mouth the aromas pre-announced in the nose. Elegant body and persistence. Dry, with balanced acidity and firm tannins that guarantee longevity. Soft. Good finish, with a taste of cherries confiture.
Pairings
It is a delicate, complex and versatile wine. It goes well with popular dishes such as “coq au vin” and “boeuf bourguignon”, as well as fine creations based on pheasant or quail, piglet, hare, or rabbit; and vegetarian dishes like eggplant parmigiana, vegan sausages or chickpea stew, and vegetable feijoadas and smoked tofu.
Grapes
Bastardo, Mourisco tinto, Cornifesto, Tinta Bairrada, Alvarelhão, Malvasia Preta, Jaén, Esgana cão, Formosa, Siria, Douradinha, Gouveio, Folgasão, Chasselas salsa and others.
Maturation
French used barrels: 28 months
Terroir
Schist soil
High thermal amplitude ranges
Altitude: 800m
More than hundred twenty years old vines (pré-phylloxera), and some without grafting.
Indigenous yeasts
Technical facts
Alcohol: 14,5 %
pH: 3,73
Total acidity: 5,37 g/l
Sugar: 1,86 g/dm3
Sulfites: 60,0 mg/dm3
White 2022
Vinho Regional Transmontano
Colour
Powerful “old gold” color, with nuances between gold and amber. Shiny, clear, and transparent.
Nose
Yellow fruit compotes (quince, pear, apple), and other dried fruits, like chestnut and nut. Ethereal and complex. Light earthy, resines, fine cedar notes and dried powdered spices.
Taste
Complex bouquet with notes of phenolic flavours. Full body and good persistence. Dry, balanced acidity. Soft. Good finish, with a powerful aftertaste reminiscent of old white fortified wines and chestnut marmalade.
Pairings
It is a complex and delicate orange wine (curtimenta). Its versatility makes it possible to harmonize well with fresh and wild mushrooms, as well as succulent or rich dishes (feijoadas and cassoulets), cod and game birds. Goes well with vegetarian dishes. Some “connaisseurs” recommend this wine for a peach pie or a “Tart Tatin”.
Grapes
Esgana cão, Formosa, Siria, Douradinha, Gouveio, Folgasão, Chasellas Salsa and others.
Maturation
French used barrels: 22 months
Terroir
Schist soil
High thermal amplitude ranges
Altitude: 800m
More than hundred twenty years old vines (pré-phylloxera), and some without grafting.
Indigenous yeasts
Technical facts
Alcohol: 12,5%
pH: 3,75
Total acidity: 5,50 g/l
Sugar: 0,6 g/dm3
Sulfites: 70,0 mg/dm3
Rose 2023
Vinho Regional Transmontano
Colour
Delicate pink color, with copper nuances. Clean and bright.
Nose
Various red fruits, currants, strawberries, blackberries and ripe raspberries. Good intensity and persistence.
Taste
Touch of red fruits like strawberries, raspberries and citrus. Good body, and good persistence. Dry, with firm acidity but soft. Good finish, with aftertaste of blackberry confitures.
Pairings
A versatile wine, for light appetizers, charcuterie, sea food entries, or white meats. Sushi, Sashimis, Carpaccios & Meat tartars. Light soft cheeses. Ideal for mediterranean foods.
Grapes
Bastardo, Mourisco tinto, Cornifesto, Tinta Bairrada, Alvarelão, Malvasia Preta, Jaén, Esgana cão, Formosa, Siria, Douradinha, Gouveio, Folgasão, Chasselas salsa and others.
Maturity
French barrels: 28 months
Terroir
Schist soil
High thermal amplitude ranges
Altitude: 800m
More than hundred twenty years old vines (pré-phylloxera), and some without grafting.
Indigenous yeasts
Technical facts
Alcohol: 13%
pH: 3,81
Total acidity: 4,80 g/l
Sugar: 0,6 g/dm3
Sulfites: 71,0 mg/dm3
