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ART.TERRA INSPIRED BY THE SUN

Delve into the historical technique of using clay amphoras for winemaking in Alentejo, Portugal. Learn about the meticulous process, from harvesting to fermentation, that produces exceptional wines with unique characteristics.

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ART.TERRA INSPIRED BY THE SUN

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  1. ART.TERRA INSPIRED BY THE SUN QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  2. ART.TERRA AMPHORA - HISTORY BEHIND THE POT The clay amphora has been used for making wine for more than 3,000 years, since Roman times. Because it is made of clay, it is porous and the inside has to be coated with an impermeable surface. The ancestral technique still in use today is to varnish the inside with pine resin, called Pez Louro, in which other natural ingredients such as herbs and bee wax may be mixed. QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  3. THE METHOD Grapes are hand harvested with the perfect ripeness of each parcel. Partially de-stemmed, grapes are dumped, into the Talhas in order that they have a natural macro-oxidation. Throughout fermentation the must is manually stirred with a wooden paddle. 8-15 days after fermentation finishes. These solids will play a key role in filtering the wine when it is racked off or when the Talha is opened and the wine served immediately. After fermentation the wine is in contact with the skins for 60 days (until St. Martins day, the November 11st). Alcoolique and Malolatic fermentation are made in contact with the skins. QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  4. QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  5. ART. TERRA AMPHORA white 2016 ORIGIN: Herdade de São Miguel – Redondo - Alentejo VINEYARDS: Clay and schist soils. 3.300 vines per ha, North-South plantation – Cordon de Royat and Goblet vine training - 10 to 12 years old vineyards GRAPES: 100% Arinto DESCRIPTION: Color Gold Yellow Smoky and spicy aromas with some notes of eucalyptus Palate Dry with silky tannins, medium body. Quite earthy, nice freshness and minerality. WINEMAKING The Art.Terra emerged out of a continuous search for a maximum expression of a terroir. Grapes were hand harvested in the perfect ripeness of each parcel and variety. Partially de-stemmed, the grapes had fermented in old clay Amphoras. Fermentation was made by indigenous yeasts and without temperature control. After fermentation the wine was in contact with the skins for 60 days (until St. Martins day). The wine had aged, sur lie, for 3 months in small clay Amphoras. SERVING HINTS: Mediterranean food, dried fruits, soft cheese and traditional Alentejo sausages PRODUCTION: 700 bottles of 750 mL Alcohol: 11,5% | Total Acidity: 5,6g/l | pH: 3,53 | Volatile Acidity: 1,07g/l QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  6. ART. TERRA AMPHORA red 2016 ORIGIN: Herdade de São Miguel – Redondo - Alentejo VINEYARDS: Clay and schist soils. 3.300 vines per ha, North-South plantation – Cordon de Royat and Goblet vine training - 10 to 12 years old vineyards GRAPES: 40% Aragonez, 40% Trincadeira, 10% Moreto DESCRIPTION: Bright red color, strong primary fruit with some earthy notes, iodine and eucalyptus aroma. Great texture, fine tannins, soft and pleasant. WINEMAKING The Art.Terra emerged out of a continuous search for a maximum expression of a terroir. Grapes were hand harvested in the perfect ripeness of each parcel and variety. Partially de-stemmed, the three grape varieties had co-fermented in old clay Amphoras. Fermentation was made by indigenous yeasts and without temperature control. After fermentation the wine was in contact with the skins for 60 days (until St. Martins day). The wine had aged, sur lie, for 3 months in small clay Amphoras. SERVING HINTS: Mediterranean food, dried fruits, soft cheese and traditional Alentejo sausages PRODUCTION: 6000 bootles of 750 mL ALCOHOL: Alcohol: 13,9% | Total Acidity: 6,7g/l | pH: 3,76 | Volatile Acidity: 0,89g/l QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  7. ART.TERRA CURTIMENTA- THE METHOD Curtimenta is an ancestral method of winemaking used to make white wines in Alentejo. This process involves a lengthy contact between the juice and the skins leading to an extraction unusual in a white wine. The Portuguese word “Curtimenta”means skin contact, to extract color and tannins from the grapes. This operation occurs after the fermentation for a long period, approximately from one to two weeks. The aging process is made in old oak barrels. QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  8. ART.TERRA Curtimenta 2016 (Orange Wine) ORIGIN: Herdade de São Miguel – Redondo - Alentejo VINEYARDS: Clay and schist soils. 3.300 vines per ha, North-South plantation – Cordon de Royat and Goblet vine training - 10 years old vineyard GRAPES: 40% Arinto, 40% Antão Vaz, 10% Viognier DESCRIPTION: Orange color, fresh notes of mandarin, mint and cinnamon. Silky tannins, medium body. Nice freshness and mineral. WINEMAKING The Art.Terra emerged out of a continuous search for a maximum expression of a terroir. Grapes were hand harvested a few days before ripeness. Partially de-stemmed, the three grape varieties had co-fermented in stainless steel ‘’lagares’’ with mechanic ‘’piegage’’. Fermentation was made by indigenous yeasts and without temperature control. The grapes were pressed after 5 days of fermentation. The wine had aged for 6 months in old 400 L oak barrels SERVING HINTS: Full flavored and roasted red meats, game and pork PRODUCTION: 1800 bottles of 750 mL Alcohol: 12,8% Total Acidity: 5,7g/l pH: 3,45 Volatile Acidity: 0,26g/l QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

  9. …bringing the best of the Alentejo to the world. QUINTESSENTIAL IMPORTER | MARKETER | DISTRIBUTOR www.quintessentialwines.com

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