A wine’s origin says a lot (if not everything) about it.
In this Vicentino’s case, its story is full of little details that make it especially interesting and give it a unique flavour – all due to the location of the vines and the earth that sees them grow, at a mere 3 kms from the immense Atlantic Ocean.
Legend says that the Costa Vicentina (Vicentine Coast) got its name in the time of D. Afonso Henriques when a flock of crows guided the ship the first King of Portugal sent to recover relics of Saint Vincent supposedly buried on the Sagres coast.
Two of these birds guided the royal expedition back to Lisbon, travelling up the coast, the Costa Vicentina.
Whatever the story, this is a unique and special region with a privileged location that makes anyone visiting it fall in love immediately.
The Atlantic’s unmistakable sun and breeze make this soil the mother-house of fresh, distinctly flavoured wines.
All that’s left to do is uncork and taste the wonder that is this Vicentino Pinot Noir Naked, one of the October WOME Box wines.
Out of stock
Winemaker: Bernardo Cabral
Varieties: Pinot Noir
The wine: Soil & Variety: The clay loam soils where it’s planted allow the Pinot Noir variety to exhibit its best attributes. In 2019, the average production was 6,7 Ton/HA. This balance between quantity and quality, together with a mild climate, make for an exceptional raw-material. The Pinot Noir variety originates from regions with colder temperatures but has found in our terroir the ideal conditions for it to express two of its main characteristics: freshness and elegance.
Staging: 6 months in stainless steel tanks.
Tasting notes: Presents with light and appealing ruby red colour. With no barrel ageing, Pinot Noir’s typical fruity flavours, as strawberries and cherries, become more expressive. The aroma shows a very balanced vegetable character with hints of cigars box. The palate is vibrant yet very elegant and smooth.
Pairing: Pairs well with grilled fish, like sardines and seabass, grilled pork and chicken.
Total acidity: 5,6 g/L
1 whole chicken
100 gr bacon or smoked bacon
100 gr Portuguese style chorizo
30 dl olive oil
20 gr lard
15 gr butter
2 cloves of garlic
Small bunch of parsley
1 dl of white wine
1 cup rice
Cook the chicken whole, or cut in four, in water with bacon, chorizo, 1 onion and a sprig of parsley.
When cooked, shred the chicken, taking out all the bones and skin. Reserve the cooking broth.
Chop the leftover onion and slice the garlic cloves.
In a frying pan or small pot, braise the chopped onion and sliced garlic together with chorizo and bacon. Add a sprig of parsley.
Add the shredded chicken and allow to brown lightly.
Half-way through, add the white wine.
Taste and check seasoning.
Cook the rice in the chicken broth.
Chicken accompanied by the rice decorated with pieces of chopped bacon and slices of chorizo.
The broth can make a simple chicken soup by adding small-sized past and a sprig of mint.
Alternatively, after browning the chicken, add some chilli and accompany with potato chips.