2021 Antonio Madeira 'A Centenaria', Dao, Portugal Armand Heitz Native yeast fermentation

Native yeast fermentation

Perhaps the most classic style Bierzo she makes characterized by compact red clay soils mixed with stones

slightly later picks of pinot noir and seyval blanc macerated together for two weeks before being pressed off

Appellation: Carso

3 plots: (Grenache Gris & Macabeau) 50 year old vines on sandy-stony ground

2021 Antonio Madeira 'A Centenaria', Dao, Portugal Armand Heitz Native yeast fermentationThis is a single vineyard planted in the 19th century with more than a 130 years of age. There are at least 40 different varieties in the vineyard but the main one is very old clones of Jaen (Mencia in Spain). The vineyard is about 0. 2 h. Hand harvest into small baskets with first sort at harvest. The grapes are destemmed and pressed and undergo a prefermentative cold maceration for 4 5 days to gain aromatics. This is done in small tanks or plastic