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Quinta do Ameal
Loureiro
TECHNICAL DATA
 I. Viticultural Background
1. Region of production - Sub-region of Lima
2. Soil geology - Granitic in origin, deep, little organic material and has a slightly acidic reaction.
3. South - facing, gentle slope, 12 ha - 100% Loureiro.
4. Training of the vines and growing procedures:
a) A simple stretch of ascending land with frequent procedures performed during the whole ripening period. Pruning of shoots, training the vines, mechanised trimming and leaf-stripping - These operations increase the potential of the Loureiro grape variety, in terms of the probable alcohol level and the enhancement of its aromas.
5. Grape picking - Exclusively carried out in 20kg cases and done in two waves. The first is to get rid of unhealthy and unripe bunches.
6. Certified organic grapes production.
II. Vinification
1. Extremely gentle
pressing of whole grapes in pneumatic press.
2. Elimination of must from the final squeezes.
3.Cold decanting of the must for 48 hours (to eliminate dregs).
4. Fermentation at low temperature 10 - 15°C for between 12 and 15 days.
5. Matured for between 3 and 6 months in a stainless steel wine vat at controlled temperature.
 III. Bottling
1. Before bottling the wine undergoes a sudden drop in temperature (-3°C), for stabilisation, in order words to avoid the later appearance of crystals. Afterwards it is filled under the protection of inert gasses in order to avoid any oxidisation.
IV. Differentiating characteristics
1. Produced in Lima Valley region - Nogueira, where the Loureiro grape variety is at its most aromatic and tasty, (terroir).
2. A delicate and fresh wine, with a great emphasis on its fruity and floral nose.
3. Excellent as an aperitif and a good accompaniment to meals. Excellent with oriental cuisine.
4. Wine with an excellent acidity balance.
5. A new experience and alternative to the Sauvignon Blanks and Chardonnays those are already widely available.
V. Tasting Notes
1. Clear and light coloured. The wine possesses a good combination and balance of floral and fruity aromas, typical of well-ripened grapes from the Loureiro variety. It has an excellent body, a smooth, yet slightly crisp taste, a fruity palate and a persistent length.
VI. Production
Approx.: - Botlles: 50.000 / year.
- Grapes: 5 Tons / Hectare.
Quinta do Ameal
Sparkling
TECHNICAL DATA
 I. Viticultural Background
1. Region of production - Sub-region of Lima
2. Soil geology - Granitic in origin, deep, little organic material and has a slightly acidic reaction.
3. South - facing, gentle slope, 12 ha - 90% Loureiro, 10% Arinto.
4. Training of the vines and growing procedures
a) A simple stretch of ascending land with frequent procedures performed during the whole ripening period. Pruning of shoots, training the vines, mechanized trimming and leaf-stripping - These operations increase the potential of the Arinto grape variety, in terms of the probable alcohol level and the enhancement of its aromas.
5. Grape picking - Exclusively carried out in 20kg boxes and done in two waves. The first is to get rid of unhealthy and unripe bunches.
II. Vinification
1. Pressing of whole grapes in pneumatic press.
2. Elimination of must from the final squeezes.
3. Cold decanting of the must for 48 hours (to eliminate dregs).
4. Fermentation at low temperature 10 - 15ºC for between 12 and 15 days.
5. Stage of base wine for 3 years in stainless steel temperature-controlled
 III. Bottling
1. Bottling according to the classic method for sparkling wine.
2. Stage during 3 years in bottle before degorgement.
3. Stage during 3 years in bottle after degorgement.
IV. Differentiating characteristics
1. Produced in the region of Refóios, where the Arinto grape is perfectly suited.
2. "Finesse" elegance and finesse are the attributes of this sparkling wine.
3. Perfect fit for food.
V. Tasting Notes
1. Very thin bubble very aromatic (brioche, toasted bread) strong taste and big volume. Let it breathe a little.
VI. Production
Approx.: - Botlles: 2.500 / year (only in some specific year).
- Grapes: 5 Tons / Hectare.
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Quinta do Ameal
Escolha
TECHNICAL DATA
 I. Viticultural Background
1. Region of production - Sub-region of Lima
2. Soil geology - Granitic in origin, deep, little organic material and has a slightly acidic reaction.
3. South-facing, gentle slope, 12 ha - 100% Loureiro.
4. Training of the vines and growing procedures:
a) A simple stretch of ascending land with frequent procedures performed during the whole ripening period. Pruning of shoots, training the vines, mechanised trimming and leaf-stripping - These operations increase the potential of the Loureiro grape variety, in terms of the probable alcohol level and the enhancement of its aromas.
5. Only grapes from the best plots, and which have reached an excellent stage of maturation, are chosen.
6. Certified organic grapes production.
II. Vinification
1. Extremely gentle pressing of whole grapes in pneumatic press.
2. Elimination of must from the final squeezes.
3.Cold decanting of the must for 48 hours (to eliminate dregs).
4. Fermentation and ageing in French oak hogsheads for 6 months.
III. Bottling
1. The wine is not stabilised and is only slightly filtered in order to conserve its aromatic fullness.
IV. Tasting Notes
 1. Clear and citrus coloured. Floral aromas, orange-tree blossom. Its full fruitiness blends harmoniously with the vanilla and smoky tones, which are the result of ageing in new Nevers French oak.
2. Its exceptional body and intensity is due to the selection of grapes whilst at an excellent stage of maturation, as well as its subsequent fermentation and ageing, with "bâtonnage", for 6 months in French oak barrels that have been especially selected for the Loureiro grape variety.
3. Extremely delicate wooden notes, without interfere on the fruit and floral explosion characteristic.
4. It has a very good length, with a complexity befitting a great wine.
5. We suggest that it is decanted one hour before serving.
V. Production
Approx.: - Bottles: 5.000 / year.
- Grapes: 5 Tons /Hectare.
Quinta do Ameal
Special Harvest
TECHNICAL DATA
 I. Viticultural Background
1. Region of production - Sub-region of Lima
2. Soil geology - Granitic in origin, deep, little organic material and has a slightly acidic reaction.
3. South - facing, gentle slope, 12 ha - 90% Loureiro, 10% Arinto.
4. Training of the vines and growing procedures:
a) A simple stretch of ascending land with frequent procedures performed during the whole ripening
period. Pruning of shoots, training the vines, mechanized trimming and leaf-stripping - These
operations increase the potential of the Loureiro grape variety, in terms of the probable alcohol level
and the enhancement of its aromas.
5. Grapes are picked from the best parcels with excellent maturation, harvest occurs slightly later than
the harvest for the vintage classic Loureiro dry wine.
6. Certified organic grapes production.
II. Preparation and Drying of Grapes
1. In facilities properly designated for that purpose, the grapes undergo a natural process of drying up in early November. During all this time are carried out actions to check the health of the bunches, removing and/or repositioning them to a perfect end result.
III. Vinification
1. Extremely gentle pressing of whole grapes in pneumatic press.
2. Elimination of must from the final squeezes.
3.Cold decanting of the must for 48 hours (to eliminate dregs).
4. Fermentation and ageing in French oak hogsheads for 6 months.
 IV. Bottling
1. The wine is not stabilised and is only slightly filtered in order to conserve its aromatic fullness.
V. Tasting Notes
1. Golden yellow color. Complex Aromas of
orange peel, evolution of wood, honey and floral notes of caste Loureiro with positive developments. 2. In the mouth is sweet with balanced and vibrant acidity. Ends long with great complexity.
3. Produced only in some years. With very special conditions we can reach the quality for this wine.
VI. Production
Approx.: 600 Bottles (37,5 Ml) / year.
- Grapes: 5 Tons /Hectare.
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