O Produtor, tasting note published in May 27th 2017
Concentrated dark violet color. Warm, concentrated and intense nose, notes of crushed blackberries and blueberries, with a floral touch and subtle aroma of toasted barrel almonds. In the mouth the attack is full, in the middle it is full bodied with firm and very mature tannins. It has a good acidity and the aftertaste goes on indefinitely.
All bunches are selected at a selection table and subject to strict quality control. The grapes are lightly crushed and moved by gravity into temperature controlled vats. Alcoholic and malolactic fermentations occur naturally without the use of inoculation. The post-fermentative maceration with the skins lasts about 30 days. Aging for 18 months in new French oak barrels.
Joana and António Maçanita had a dream, create a wine with unique style, shaped to the personality of the two winemakers. The opportunity arises for the Douroregion, where Joana performs most of her professional activity. Among the terraces and long lines of vineyards, she’s faced with very special grapes, impossible to remain indifferent, Joana called António and challenged him for their first trip. In 2011 the roots are posted for the project of brother and sister, and Dourowas just the right spot. Following the same guideline and quality of the work done in other projects, António and Joana, believe that, the work on the vineyards is very important to achieve the best quality for their wines. The vineyards are located in the Douro, Sub-Region of Cima Corgo near the village of Pinhão. Maçanita Vinhos, carefully chosen their vineyards to fit the right profile, of concentration, richness and freshness. Brother and sister walked together the vineyards in every important operation that defines the quality and health of the grapes. With a enology based in the respect for the fruit, in which the extraction of color and structure of the grapes is made in a soft and slow process. The Maçanita wines are a pure expression of oenology “by Maçanita”, fruit above all.