Santar Vila Jardim Branco
The Dão region has pronounced microclimatic variations, mainly due to the rugged terrain, which translate into very specific terrain characteristics and wines of high quality.
The Vila de Santar estate is triangulated between Serra da Estrela, Serra do Caramulo and Serra da Nave, high granite mountains that establish its physical barriers.
It is here that the Santar Vila Jardim project grows, commenced in 2007 at the request of the Countess of Santar e Magalhães.
This vineyard is a unique concept and of incredible beauty. It takes us back to forgotten times because it was integrated into the vineyard gardens of the Casa dos Condes de Santar, Casa Ibérico Nogueira, Casa Hotel Valverde Santar, Vinha Solar N.S. Piedade and Casa da Magnólia.
An obligatory visit if ever in the region, it is notable for having managed to unite plots previously divided by walls for generations on end.
The vegetable gardens and orchards gave rise to vineyards and a project designed from scratch to take advantage of the existing biodiversity.
In the middle of the vineyards, we find grassed areas with native vegetation that contributes to the sustainable maintenance of the vineyard by attracting beneficial organisms that feed on pests.
Pedro de Vasconcellos e Souza is the heir to the Casa dos Condes de Santar and the winemaker who brought together the varieties Encruzado and Malvasia Fina, in a proportion of 80/20, to create this wine.
All the experience gained during the years of creating Casa de Santar wines and Herdade do Freixo in the Alentejo was used upon returning to the area where he has his deepest roots.
Now it’s time to chill this bottle and say cheers!
Region: Dão and Lafões
Varieties: Encruzado and Malvasia Fina
Soil geology: Granitic soils and of a schist-mignite complex. Permeable, deep and particularly poor soils.
Varieties: 80% Encruzado and 20% Malvásia Fina
Winemaking Process: The grapes were harvested during the cool dawn period into small 25 Kg boxes, according to a careful selection of the best grapes in the vineyard. Fermentation took place at controlled temperatures for 20 days in small stainless steel vats.
Ageing: On fine lees with regular stirring/agitation.
Tasting notes: Citrus and white fruit notes. Very good mouth volume, mineral and very delicate ripe fruit. A modern profile, but very classy and gastronomic.
Total Acidity: 5.9 g/L
Chef’s Frying Pan