Manolito Tinto

This wine result from the union of two worlds of oenology, with a history that begins in the vineyards: from a younger vineyard (about a decade old) comes a batch of Trincadeira, and from the older vines, a batch of Moreto and Trincadeira, with their long history, a wide planting compass, and self- supporting bush vines.

We treated these grapes distinctly: the Trincadeira, from the newest vineyard, was vinified according to the most recent and common techniques – after the harvest, the grapes were destemmed and crushed, followed by fermentation in stainless steel vats, at a controlled temperature of 26-28oC. The extraction was smooth. After fermentation, the wine was kept in stainless steel. The old vine grapes, on the other hand, were treated in the light of the most ancient knowledge, as vinho de talha (amphora wine): the grapes were destemmed and fermented in untreated clay pots, only with the action of native yeasts and without temperature control. In a long and quiet fermentation, the wine and the skins were separated in January, after four months of skin contact.

The Trincadeira wine, from the newest vineyard, and talha wine, were blended together in March 2020. The blend was kept in stainless steel for twelve months, harmonizing details until filling, in March 2021. It was bottled unfiltered.

Producer: Adega Marel

Winemaker: Tiago Macena

Region: Alentejo (Granja Amareleja)

Style: Red

Grape Varietals: Moreto, Trincadeira

Tasting Notes: Visually, it presents a ruby color with good intensity and many violet reflections. The aroma reveals contention and complexity at first. It shows red fruit, strawberries, plums, cherries, and herbal notes. Time in the glass brings earthy notes. The mouth is rich and textured, with tannins present, yet tamed by the clay.

Pairing: First of all, a contemplation wine, it can be tasted in good company, as a partner to a cured sheep cheese – like Nisa's for example, broken into small pieces, in the Amareleja style. Goes well with stewed meats, including game. Given our origins, it combines harmoniously with grilled iberian pork with migas, being also a great partner for cheeses and charcuterie.

Ratings: Coming Soon