Quinta do Monte D’Oiro Clarete 2006
After the success of the previous harvests (1999, 2003 and 2004), Quinta do Monte d’Oiro launches its “Clarete” on the market again. Having been vinified almost without maceration (there was only a slight contact of the must with the films), it is a stimulating wine, well structured and capitoso, but fresh and without expressive tannins. These characteristics, well marked and personalized, advise you to accompany light dishes or modern cuisine whose compatibility is not so easy with other wines, whether white or red. The grapes were picked bunch by bunch, completely de-stemmed and crushed gently and vinified with a short maceration. The process was carried out in stainless steel tanks with strict control of the fermentation temperature, which was kept very low in order to favor the whole aromatic fraction of the caste.
Quinta Monte D’Oiro
Located in the region of Lisbon, in Alenquer, Quinta do Monte d’Oiro is known since the 19th century XVII as a privileged place for the production of great wines.
The objective of the producer José Bento dos Santos is the elaboration of high quality wines of European style, respecting the qualities and the messages of the existing terroir – a unique and unrepeatable combination of soils and climate. The wines of Quinta do Monte d’Oiro have a great gastronomic sense. They are wines with their own identity: deep, mineral, dense, personalized and with an eminently tailored profile to accompany in perfect harmony a strictly elaborate cuisine – dishes of genuine regional cuisine, classic cuisine or haute cuisine.
In order to achieve these objectives, the vineyards that were most suitable for the ecological conditions of Quinta – Syrah, Touriga Nacional, Tinta Roriz, Petit Verdot, Cinsaut and Viognier were planted with the highest rigor and efficiency at all stages of production. Position of the winemaker Graça Gonçalves with the technical support of the consultant Grégory Viennois, of Michel Laroche.
Thus, in addition to favoring the vegetative development of the vines, the treatment of the vines is very demanding and very low yields per hectare are practiced through severe pruning and significant bunches. Harvesting is done by hand for boxes of 15 kg (so that the grapes arrive intact in the cellar), and winemaking, which takes place separately by caste and plot, is extremely careful with strict and individual control of the must temperature. The best new French oak barrels are also used in prolonged stages (12 to 24 months).
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