2021 Antonio Madeira 'A Centenaria', Dao, Portugal Armand Heitz floating cap fermentation of selected

floating cap fermentation of selected estate-grown grapes for 15/20 days

Native yeast fermentation

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

fresher than in previous years and with less tannin

with a hint of salt and peat

2021 Antonio Madeira 'A Centenaria', Dao, Portugal Armand Heitz floating cap fermentation of selectedThis 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