THE TERROIR
THE LAND, MAN AND TIME
Dom Ponciano vineyards are part of a unique terroir, where natural characteristics, human interaction, historical and cultural traditions meet for the production of a wine that has achieved widespread international recognition. Dom Ponciano wines come from nine hectares of its own vineyards, ranging from 150 to 350 meters in altitude, all of them of the Alvarinho varietal. This also includes grapes that the company buys from local winegrowers, in accordance with a hands-on approach all the way through the process.
OUR ESSENCE
SOIL
Soil is a fundamental element in winemaking and a wine profile. The soils consist of a calc-alkaline granite substrate, predominant in this territory. Their composition contains a reasonable amount of clay and granite, which gives them good aeration and drainage, ideal edaphic properties for the development of the vine, responsible for the increase of its mineral properties during the ageing stage.
CLIMATE
Encircled by mountains that surround the Minho valley, the sub-region of Monção and Melgaço is protected from sea winds that blow in from the Atlantic. These are the conditions that characterise other wines from the Vinho Verde Demarcated Wine Region. Thus, this sub-region has its own microclimate, whose rainfall, humidity and temperature are key factors in the unique quality of Alvarinho wines. This microclimate is defined as Temperate Northern Atlantic with continental influence. This means cold and rainy winters and hot and dry summers with cool nights. The presence of a significant number of watercourses (Minho River and its main tributaries) leads to a range of temperatures, allowing for thermal amplitudes that are ideal for the production of fresh and aromatic wines.
GRAPE VARIETALS
Alvarinho is one of the most remarkable Portuguese grape varietals, being largely responsible for the success of the first Portuguese monovarietal wines. It is a very old grape varietal, with low yield and high rusticity. The grapes produce musts that are very rich in sugars. Nevertheless, Alvarinho has a reasonable content of organic acids, making for wines with a great balance, moderate alcohol content and medium-high acidity. The skin is very thick, containing an enormous wealth of varietal aromas and a high tannin content. This gives the wines aromatic complexity and structure.
An elemental wine characterised when young by an intense colour, ranging from citrus to bright straw hues, with citrus notes; intense, distinctive and complex aroma, ranging from quince, peach, banana, lemon, passion fruit and lychee (fruity notes) to orange blossom and violet (floral notes). As it ages, its colour turns to straw or bright straw. In terms of aroma and flavour, it ranges from hazelnut and walnut (nutty notes) to honey (caramel notes), with a complex, smooth, round, harmonious, full-bodied and persistent mouth feel.
An elemental wine characterised when young by an intense colour, ranging from citrus to bright straw hues, with citrus notes; intense, distinctive and complex aroma, ranging from quince, peach, banana, lemon, passion fruit and lychee (fruity notes) to orange blossom and violet (floral notes). As it ages, its colour turns to straw or bright straw. In terms of aroma and flavour, it ranges from hazelnut and walnut (nutty notes) to honey (caramel notes), with a complex, smooth, round, harmonious, full-bodied and persistent mouth feel.
WINERY
The winery is designed and equipped with modern equipment that allows for grapes to be vinified in very special conditions in order to preserve all its qualities.
Bunches are cut and placed in 20 kg perforated boxes and immediately carried to the winery. The grapes are placed whole in a pneumatic press and pressed at pressures below 0.6 bar for two hours. The must obtained is immediately mixed with sulphites and cooled to ensure perfect decantation.
After 48 hours, the must is transferred to temperature-controlled vats for alcoholic fermentation from three to four weeks. During the ageing period, Bâtonnage (stirring of settled lees) takes place for approx. five months in the case of "Dom Ponciano" wine. For Dom Ponciano reserve, this procedure takes place over approximately 6 months, and remains on lees for 24 months.
