Winemaker Notes
Maçanita’s Douro Branco exemplifies the confluence of richness and elegant minerality that is the hallmark of Douro whites. The indigenous Viosinho provides the backbone to this mineral driven wine, showcasing the slate soil and high altitude plantings that fuel this project. Fermented and aged all in stainless steel, Antonio and Joana very capably maintain the freshness and acidity in this wine, yielding a wine of purity and balance.
Professional Ratings
-
James Suckling
A bright, vivid and agile white blend of 70% viosinho, 20% arinto and 10% gourveio. On the nose it shows aromas of dried lemon peel, blanched almonds, aromatic herbs and hints of white peaches. It’s medium-bodied with zesty acidity. Crunchy and succulent, with a flavorful, persistent and minerally finish.
-
Robert Parker's Wine Advocate
The 2023 Branco comes from two vineyards high-altitude vineyards at 520 to 700 meters above sea level in Baixo Corgo, a more Atlantic zone of the Douro. It's a mountain wine produced with the traditional, aromatic white grapes and is a blend of 70% Viosinho, 20% Arinto and 10% Gouveio. It was vinified in stainless steel with indigenous yeasts and was kept with the lees for six months. The parameters are 12.5% alcohol, a pH of 3.17 and 6.54 grams of acidity, denoting contained ripeness, freshness and acidity. It's still very young, fruit-driven, floral and clean, with a medium-bodied palate with a tender texture and a dry finish.
What are the odds of having two talented oenologists in the family?
In Douro, Portugal, brilliant brother and sister team Joana & Antonio Maçanita have managed to pool their considerable winemaking talent to showcase the breadth of terroir in the oldest classified European appellation. Sourcing from sites spread across the 3 subzones of the Douro, the Maçanitas use classic Douro grape varieties with modern winemaking techniques to produce wines of balance, elegance and true Douro character.
These siblings aren’t afraid of pushing the boundaries and forcing us to leave our comfort zone, meet the Maçanita’s and get to know their wines!
António is today a well-known name, for his commitment in the Alentejo region and more recently for the Azores project, wines that represent some of the greatest discoveries in the last years. Stunning Arinto dos Açores, Terrantez do Pico and Verdelho. Joana is also committed to awaken Algarve, once a very well-known region. She is consulting six wineries in the southernmost of Portugal. This brother and sister team has captured the spirit of the Douro as only they are able.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.