In 2009, the journalist and wine critic João Afonso, arrived at the Portalegre region with the intention of collecting old vine stocks and replant them in a different location. Instead, he decided to leave the ancient vine as they were, and bought the land, in order to recreate the old methods and traditional production techniques, emphasized by the absence of chemicals, the characteristic mix of castes and the minimal wine-making processes. There are some of the reasons that makes Cabeças do Reguengo one of the most interesting viticulture laboratory of the Alto Alentejo’s legacy.
Whole bunches of grapes (80% stems) were foot treaded in a cement tank, called lagar. The wine fermented with indigenous yeast during 10 days. Than it was racked to old 500 litres French oak casks to age during almost two years. Bottled in August 23th 2018 with a total of 1.737 bottles (75cl), and 106 magnuns (1,5 L).
Vine Training: goblet, bush vines
Height: 550 to 590 meters
Harvest Day: September 10th, 2016
Method of harvest: manual
Total Acidity: 5.9 g/dm3
Volatile Acidity: 0.89 g/dm3
Sugar Totals: 0,4 g/dm3
Sulphur Dioxide Total: 60 mg/dm3