It is located in Amareleja where the heat is so intense that the constant maximum temperature records are famous. Strong here are also the traditions of drinking a glass of wine with friends to accompany the little cheeses and everything that is pork among other delicacies. The freshness of the winery, the tavern and the hand-crafted wine help to catch up and the anecdotes that strengthen the bonds of friendship, make up much of the inspiring atmosphere and experience of the Adega Marel project.
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.