The 2016 Amaral Cao was produced with grapes from young vines planted on a terraced vineyard on gneiss, quartz and slate soils. The 100% full clusters were foot trodden and…
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The 2016 Amaral Cao was produced with grapes from young vines planted on a terraced vineyard on gneiss, quartz and slate soils. The 100% full clusters were foot trodden and fermented with indigenous yeasts. It matured in oak barrel for 24 months, which gives it a creamy and spicy/smoky/toasty profile that interferes with the nuances of the variety. It’s a medium-bodied red with 12.5% alcohol and too much oak for the wine, which is lacking a bit in the mid-palate. 1,572 bottles were filled in July 2019.
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