Maquete Vasos d’Aida 2024

Description

PRODUCTION:

256 bottles of 0.75 litres

DATE OF BOTTLING:

29.05.2025

TASTING NOTES:

Yellow colour, typical of skin contact.

Wine with particles in suspension, a

result of non-filtration. Fresher stone fruit

with vegetal notes. Lingering on the

palate, with the texture of skin contact

and the concentration of the grape itself.

Notes of clay, light oxidative hints and

white fruit. The balance between acidity

and concentration is the foundation of

this wine, where one can perceive the

depth and captivating complexity of a

clay vessel wine aged on fine lees.

ANALYTICAL DATA:

Alcohol content: 12.5% Vol.

pH: 3.43

Total acidity: 5.72 g/l

Volatile acidity: 0.56 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

Rabo de Ovelha and Roupeiro.

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 end of August.

VINIFICATION

Complete destemming into 1 ancient vessel.

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. It was “opened” on St. Martin’s Day and left

to drain in the press without pressing. It was placed in

a topped-up vessel with fine lees, which were stirred

once a month until bottling. The wine did not undergo

any filtration or stabilization process, and is

intentionally left with sediment.