Oh, Alentejo, Alentejo…
This Sátiro Clandestino (Clandestine Satyr) comes to you from Cuba – in the Alentejo, of course – and will explain the reason behind that first sentence.
Joaquim da Costa Vargas is the producer for this marriage between the Syrah and Aragonês varieties.
This wine will grab you by the collar and sit you down to enjoy its strength calmly. It can be opened now, or you can store it for a few years.
Despite being a wine with 15% ABV, you most likely won’t even notice.
One of its noticeable traits is its passage from talha (amphora – a large clay vessel) to wood, in an ancestral process leftover by the Romans over two thousand years ago.
Being a strong wine (which is all we’re allowed to say here, in a civil manner, about a 15% ABV wine), it’s incredible how you hardly feel any of that alcohol, be it in the mouth or nose.
(If you drink the whole bottle, we won’t be able to guarantee the truth in the previous sentence).
It’s ideal for serving with meat dishes (mainly red meats), oven-made dishes, cheeses, pâtés and game meats.
In other words, it’s great with almost everything.
All you have to do now is choose someone to accompany you while tasting this wine.
This is a wine that deserves to be shared with another person. You choose.
We can’t be there to keep you company, but we know you’ll make the right choice.
Cheers from everyone at Wome.
P.S. Share your experience on Instagram and tag us (@wome_box)
P.P.S. After you’ve tasted this wine, tell us if this is or isn’t a wine that makes you think: Oh, Alentejo, Alentejo!
Varieties: Syrah and Aragonês
Oenologist: Manuel Vargas
Origin: Produced at Herdade das Assentes de Baixo, from selected, hand-harvested Syrah and Aragonês variety grapes.
Winemaking process and ageing: Vinified in separate lots of talha (amphoras) and stainless-steel lagares.
Talha lot vinified by the ancestral process taken from the Roman method practised in the Alentejo for more than 2000 years. The process is artisanal – complete fermentation without resorting to pumps, talhas are filled manually. Winemaking process carried out without destemming or addition of yeasts and no fermentation control.
Extended post-fermentative maceration respecting the traditional talha wine process.
Tasting notes: Presents in a ruby colour with intense violet hues. The aroma is of ripe red fruits. This wine’s exuberant fruit, strength and youth are revealed in the nose and are reminiscent of artisanal clay talha wines made in the Alentejo.
Some black fruit and smoky spice notes. Compotes and ripened fruit reminiscent of plums.
The mouth is velvety, well-rounded and soft, rich and “gluttonous”, with “mineral” undertones leftover from the clay where it originated. An intense combination, potent but very balanced. Presents with great firm tannin structure and balanced acidity.
Try it with: This wine is especially recommended to pair with red meats, oven or grilled dishes, spicy foods, pâtés and game dishes.
Total acidity: 5.3 g/L
Total sugars: 2.3 g/L
Grilled Fish with Sicilian Sauce
By Chef Gigi
Fish fillets of your choice
1 ripe tomato
1.Add two portions of olive oil and one of lemon juice, the chopped chives, and finely chopped garlic clove in a frying pan.
2.When cooked out, add the oregano.
3.Grill the fish and serve with the sauce poured over the top. Accompany with your favourite vegetables.