Anta de Cima Argilla Branco 2016
Fresh nose with great balance between notes of fruit, vegetables and minerals: grapefruit, herbs and chalk. Mouth with good volume and very fresh acidity, notes of herbs and fruit more present along with some spices in a fresh and long finish.
Anta de Cima is located in “Serra de Montargil,” in the municipality of Ponte de Sor, Portalegre district and has belonged to the Tenreiro’s family since the 1990s. Here the farm is based on the region's traditional agroforestry production system, where the cork oak forests and the meandering pine forests pastured by flocks of sheep and swine fattened by the Alentejo.
The vines explore the most fertile soils of the estate, clay and mediterranean soils, clayey, acid to slightly alkaline, well drained, dominantly exposed to the south, and moderately sloping. At Anta de Cima, the last vineyards were cut in the 50's of last century and, as a witness, the old wine cellar still resists the weather, but it is broken but standing on its thick stone walls. In 2010, by the hands of the Tenreiro Family, the vineyard in the Serra de Montargil, with an area of 7.5 hectares, resurfaced and in 2012 the first white and red argilla were produced.It is a new cycle that begins, a family project that seeks to unite tradition and modernity, respecting the terroir of the mountain range of Montargil, in search of unique and authentic wine
The agriculture system practiced in Anta de Cima aims the BALANCE between human action and the local ecosystem. We believe in the VALUE of diversified systems, ecological, social and economically integrated. We work daily to promote the quality of our products, to improve our knowledge of production processes, to preserve natural resources, to develop circular micro-economies and to use manual and local labor.
Responsible for a majority of Portugal’s fine wine production—and over half of the world’s cork production—Alentejo represents a major force in Portugal’s wine industry. This southern Portugese region is characterized by stretches of rolling plains and vineyards dotted with majestic cork oaks. Access to land enables the farmers of Alentejo to produce wines in great economies of scale, without compromising quality, compared to those regions to the north. The region of Alentejo indeed covers a third of the country.
Its classified (DOP) wines must come from one of eight subregions, where elevations are a bit higher, air cooler and less fertile soils are perfect for vines. The optimal regions are Portalegre, Borba, Redondo, Reguengos de Monsaraz, Granja-Amareleja, Vidigueira, Evora and Moura. Alentejo is not without the conveniences of modern winemaking as well. Irrigation supplements low rainfall and temperature control in the winery assures high quality wines.
The potential of the area has attracted many producers and its wine production continues to grow. Alentejo’s charming, fruit-forward wines have naturally led to local and global popularity.
White wines tend to be blends of Antão Vaz, Roupeiro and Arinto. However, in growing proportions, the white grapes Verdelho, Alvarinho and Viognier have been enjoying success. But red varieties actually exceed whites in Alentejo. Aragonez, Trincadeira, Alicante Bouschet and Castelão grapes blend well together and are responsible for most of the Alentejo reds.
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.