Quinta de Chocapalha - Castelão 2020 (750ml)

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Price: $24.99

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Producer	Quinta de Chocapalha
Country	Portugal
Region	Lisboa
Varietal	Castelão
Vintage	2020
Sku	107004
Size	750ml
ABV	14.00%

Quinta de Chocapalha Description

Castelão, one of Portugal's most famed and widely planted varieties, is known for its beautiful, fruit character. Quinta de Chocapalha's interpretation of this varietal is a stunning example. Fermented in stainless steel and aged in French oak for 12 months, this Castelão retains its fresh fruit essence long after its 6 month of refinement in bottle.

“Mid garnet. Fragrant with small dark berries, notes of blackberry and raspberry and a hint of pepper. On the palate, both juicy and finely tannic, very fresh and youthful for a 2020 wine and masses of energy. Mouth-watering and satisfying at the same time. Gently chewy dry tannins that contain the exuberant fruit very well without overly subduing it. A Peter Pan wine that seems to be ageing very slowly.” – 16/20 — Jancis Robinson, Apr 2024

Vineyard name
Quinta de Chocapalha
Vineyard size
25 acres
Soil composition
Calcareous and Clay
Training method
Guyot
Elevation:
660 feet
Vines/acre:
1600
Yield/acre:
2 tons
Exposure:
South-North and East-West
Harvest time:
third week in September
Bottles produced of this wine:
8,900

Winemaking & Aging
Maceration length:
10
Varietal composition:
100% Castelão
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
79 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
Two years
Length of bottle aging:
6 months
Total SO2
85

Analytical Data
pH level:
3.4
Acidity:
5.32 g/L
Alcohol:
13.5 %
Dry extract:
28.7 g/L
Total SO2
85

Wine Production

The grapes, which are previously de-stemmed, go through a pre-fermentation maceration at low temperatures for 12 hours. Fermentation takes place in stainless steel tanks for 12 days, not exceeding 25ºC. The aging and malolactic fermentation occurred 50% for 14 months in used French oak barriques.

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