Maquete Barro White 2024

Description

PRODUCTION:

478 bottles of 0.75 litres

DATE OF BOTTLING:

29.05.2025

TASTING NOTES:

Yellow colour, typical of skin contact, in keeping with previous vintages. Stone fruit and dry vegetal notes. On the palate, the texture from skin contact is evident. Notes of clay, light oxidative hints and white fruit. The acidity is notable, very characteristic of traditional winemaking, where volatile acidity reaches higher levels, bringing balance to wines from this warmer region.

ANALYTICAL DATA:

Alcohol content: 12.5% Vol.

pH: 3.58

Total acidity: 5.41 g/l

Volatile acidity: 0.51 g/l

DESIGNER:

Filipa Aveiro

ENOLOGY:

João Ramos

Nuno Duarte

ANONYMOUS PRODUCTIONS

A group of friends who challenge the concepts of

modern oenology, wanting to turn things around and

shift the focus away from the winemaker to restore

the rightful ownership of the wine to its origins.

These wines aim to celebrate and honour the

treasures of Alentejo: both its people and land. The

authenticity of these wines is deeply rooted in

tradition, as they pay homage to and preserve the

ancestral winemaking wisdom that has been passed

down from generation to generation.

VARIETIES

Field blend of Rabo de Ovelha, Roupeiro,

Manteúdo, Diagalves and Antão Vaz.

VINES

Located in the Amareleja area, with an average age

of 40 years, without irrigation, managed under

organic production and without any treatment. They

are cultivated in bush vine.

SOILS

Reddish-brown, schist soils, often with a sandy

texture.

HARVESTING PROCESS

Manual. Grapes harvested at the beginning of

September.

VINIFICATION

Complete destemming into 3 small ancient clay

vessels. Spontaneous fermentation occurred in

contact with the grape skins and lasted

approximately 15 days, during which the cap was

gently submerged to ensure proper extraction. They

were “opened” on St. Martin’s Day, 11th November,

separating the wines into different vessels so they

remained topped up. Blending and ageing in

vessels followed. The wine did not undergo any

stabilization process.