Cabeças do Reguengo Seiva 2018

In February 2009, João Afonso and his family acquired a small farm of 6 hectares in the Natural Park of Serra de S. Mamede. It is located in the amphitheater of the village of Reguengo at an altitude of 600 meters, looking south and Alentejo at lose sight of The property has 3.9 hectares of very old vineyard (in 1932 already existed) divided between plots of white grapes (16) and red grapes (12), all mixed and consociated with olive groves (which does not allow Alentejo DOC wine production) .

Biodiversity and ecology are the engines of the project: the current type of agriculture is organic (Ecocert certification) and the aim is to practice biodynamic agriculture at 100% in the next 3 years. All agricultural work - in the treatment and maintenance of soils and plants - is manual.

Made from multiple ancient varietals, present on very old and small vineyards, located at the outskirts of Reguengo village, in Serra de S. Mamede (the unique mountain above 1000 meters’ altitude in the South of Portugal). We can indicate a variety dominance: Alicante Bouschet, Trincadeira, Aragonez, Castelão. Those vineyards were planted in the early years of twentieth century. The vineyards altitude ranges from 500 metros to 720 meters. The soil is a very old and eroded granite (Ordovician). Yields are very low.

Vinification
After the grapes were destemmed and crushed, the wine fermented with indigenous yeast in a small vat of 2000 litres. Aged for 23 months in very old French oak barrels.

Made from multiple ancient varietals, present on very old and small vineyards, located at the outskirts of Reguengo village, in Serra de S. Mamede, the unique mountain above 1000 meters altitude in the South of Portugal. The lab can indicate only a couple of varieties dominant in the wine: Alicante Bouschet, Trincadeira, Aragonez, Castela?o. Those vineyards were planted in the early years of twentieth century. The vineyards altitude ranges from 500 metros to 720 meters. The soil is a very old and eroded granite, Ordovician, and yields are very low. After the grapes were destemmed and crushed, the wine fermented with indigenous yeast in a small vat of 2000 litres. Aged for 23 months in very old French oak barrels. A truely special, heavily structured wine is the result.