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Location: Portugal, Douro
Winemakers: Mateus Nicolau d' Almeida, Teresa Ameztoy
Grape: Blend of many indigenous red varieties
Soil: Trans-Douro-Express reds come from numerous vineyards and grape varieties within Douro’s three sub-regions: Douro Superior, the furthest east and the warmest; Baixo Corgo, in the colder western end; and Cima Corgo, in the middle. The vineyards range from steep to extremely steep, with significant variability in exposure and altitude (120-500+ meters). Schist is the predominant bedrock, although some areas also feature intrusive igneous rock (like granite), with loam topsoil mostly derived from the underlying bedrock.
Winemaking: Certified organic and biodynamic farming. Hand harvest. Destemmed and spontaneously co-fermented for 4-5 days in a rock lagar and 4000L concrete vats, with a single daily extraction by pumpover or by foot and hand before pressing and aging for 8 months in concrete. The wine is racked as needed, lightly filtered, and sometimes fined prior to bottling.
From the Importer Selection Massale: You may know Mateus Nicolau d' Almeida and Teresa Ameztoy as the winemakers behind the O Tinto Perfeito O Clarete. We have so enjoyed getting to know them while collaborating on the project and this is just one of the reasons we are thrilled to welcome them officially to the Selection Massale book. Mateus is a fifth generation winemaker in the Douro. He and Teresa work in a wine cellar they call Shad’s Winery (Alosa Alosa), named after the fish that crossed the Douro River from the Atlantic Ocean, a reality impossible today due to the construction of the dams. Everything produced there is organic and biodynamic, with the goal in mind of showcasing different perspectives and approaches to the vineyard. Mateus and Teresa’s wines are incredibly precise, complex, fresh, and terroir-driven. We have enjoyed sharing them with friends and look forward to now sharing them with you.
Location: Portugal, Douro
Winemakers: Mateus Nicolau d' Almeida, Teresa Ameztoy
Grape: Blend of many indigenous red varieties
Soil: Trans-Douro-Express reds come from numerous vineyards and grape varieties within Douro’s three sub-regions: Douro Superior, the furthest east and the warmest; Baixo Corgo, in the colder western end; and Cima Corgo, in the middle. The vineyards range from steep to extremely steep, with significant variability in exposure and altitude (120-500+ meters). Schist is the predominant bedrock, although some areas also feature intrusive igneous rock (like granite), with loam topsoil mostly derived from the underlying bedrock.
Winemaking: Certified organic and biodynamic farming. Hand harvest. Destemmed and spontaneously co-fermented for 4-5 days in a rock lagar and 4000L concrete vats, with a single daily extraction by pumpover or by foot and hand before pressing and aging for 8 months in concrete. The wine is racked as needed, lightly filtered, and sometimes fined prior to bottling.
From the Importer Selection Massale: You may know Mateus Nicolau d' Almeida and Teresa Ameztoy as the winemakers behind the O Tinto Perfeito O Clarete. We have so enjoyed getting to know them while collaborating on the project and this is just one of the reasons we are thrilled to welcome them officially to the Selection Massale book. Mateus is a fifth generation winemaker in the Douro. He and Teresa work in a wine cellar they call Shad’s Winery (Alosa Alosa), named after the fish that crossed the Douro River from the Atlantic Ocean, a reality impossible today due to the construction of the dams. Everything produced there is organic and biodynamic, with the goal in mind of showcasing different perspectives and approaches to the vineyard. Mateus and Teresa’s wines are incredibly precise, complex, fresh, and terroir-driven. We have enjoyed sharing them with friends and look forward to now sharing them with you.