{"id":1042,"date":"2021-11-19T18:20:07","date_gmt":"2021-11-19T18:20:07","guid":{"rendered":"https:\/\/juliascavo.com\/omanian-wines-of-the-iconic-estate-alexandrion-group-presented-by-julia-scavo-dipwset-2-copy\/"},"modified":"2022-09-01T14:32:30","modified_gmt":"2022-09-01T14:32:30","slug":"alvarinho-and-territory-quinta-de-soalheiro-presented-by-luis-cerdeira","status":"publish","type":"post","link":"https:\/\/juliascavo.com\/en\/alvarinho-and-territory-quinta-de-soalheiro-presented-by-luis-cerdeira\/","title":{"rendered":"Alvarinho and Territory, Quinta de Soalheiro presented by Luis Cerdeira"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]The oldest brand in Mon\u00e7\u00e3o- Melga\u00e7o from the 80’s, Quinta de Saolheiro is a “sunny” place (literal
\ntranslation of the Portuguese word Soalheiro) surrounded by mountains and characterized by the
\nimportant day to night thermal shift: around 38 degrees during the day and 16 at night. This mountain-
\nsheltered microclimate gives a different profile to Alvarinho both in terms of flavors and acidity. This
\narea enjoys the average temperature in Pinh\u00e3o and the rainfall level specific to Vinho Verde.
\nSoalheiro started as a family in 1982 with Jo\u00e3o Ant\u00f3nio Cerdeira and his parents, Ant\u00f3nio Esteves
\nFerreira and Maria Cerdeira, and became a large family, comprising 25 growers who supply grapes, in
\naddition to personal vineyards. It all started in the garage of father Jo\u00e3o Anton\u00edo Cerdeira who took out
\nthe Escort Ford to produce wine from a plot planted on 1974 which would become “Pimeras Vinhas” \u2013
\nthe first vineyard. Thus, a modern and extremely plastic winery was born, adapted to various types of
\nterroirs- oriented micro-vinifications. Anton\u00edo Lu\u00eds Cerdeira, with a graduate degree in \u0153nology in
\nFrance and his sister, a veterinarian doctor reconverted into a vine culture technologist, took the
\ncommand of this "flagship" cellar of the region.
\nSustainability is the key word, towards nature, towards the human, social factor and towards the
\ncultural factor. Starting with 2020, the estate has decided to replace normal bottles with a lighter glass
\nby 19%, thus reducing the carbon footprint.
\nThe estate is also distinguished by the adopted descending vine- culture system, which allows the
\naromatics to be preserved, compared to the ascending system of Rias Baixas. In this way, Alvarinho
\npreserves a more thiolic character than Albari\u00f1o in Galicia, which is imbued with terpenic notes.
\nAlvarinho prefers cool vintages not to give an oily character brought by the TDN and at the same time
\nphenolics are less present in the skin. In Mon\u00e7\u00e3o- Melga\u00e7o, tartaric acid dominates, while in Galicia it is
\nthe malic acid, thus the acidic structure is also different.
\nIt should also be noted that the Mon\u00e7\u00e3o-Melga\u00e7o area has a different regulation system in terms of
\nyields and other qualitative aspects of the specification.
\nAlvarinho 2020
\nIt comes from the valley zone, with more organic matter, more nitrogen in the soils. Also, there is more
\npotassium in the soil here, so less acidity than on pure granite.
\nPale lemon- green, displaying green fruit, apple, and citrus, such as pomelo, nice herbal aromas, like
\nfern, with thiolic character. Soft texture with medium plus acidity, with fresh crisp, green fruit, nice
\nherbal touch, the palate is zesty, digest, lean, still rounded up.
\nAlvarinho Granit 2020
\nPale, water- clear, nose is more discreet, with a stony, flinty character, offering some pears, apples, of a
\nriper nature. Vertical palate, with high acidity, leesy texture, with salty sapidity, dense displaying a stony
\ncharacter, with salty finish induced by the lees autolysis.
\nGerminar 2020
\nThe area is located in the west of the mountains that protect Mon\u00e7\u00e3o- Melga\u00e7o. Here the climate
\nbecomes purely maritime, and some salt of the ocean goes into the soil, brought by the saline breezes.<\/p>\n

Julia Scavo DipWSET\u00a9 p. 2
\nAlvarinho tends to be replaced by Loureiro with lower pH, lower skin phenolics, offering the possibility
\nof a light skin contact. It also shows much more terpenic aromatics. Germinar plays upon a blend of 3
\nstyles of winemaking: in concrete tank, stainless steel vad, and stainless-steel egg.
\nCitrus, herbal, salty character, with fine aromatics, some citrus peel. Crystal- clear with razor-blade
\nacidity, vertical, lean, with satin- like mouthfeel, the finish is crispy, zesty, citrusy, with aromatic
\ncharacter and long, salty, precise finish.
\nPrimeras Vinhas 2020
\nThe yield of Primeras Vinhas 2020 (1974) is lower, the production is therefore reduced, the
\nconcentration is higher, with more complexity than simple intensity and aromatic character. 15% of the
\nwine ferments in old barrels.
\nDelicate nose, displaying apple, fresh almonds, citrus. Soft attack, juicy core, concentrated and rounded
\nup despite high acidity. Lean texture, both silky and dense especially on the finish with savouriness,
\nsome phenolics, nice bitter zests and a touch of fresh bitter almonds, flinty reductiveness.
\nReserva 2019 \u2013 100% oak fermented
\nCreamy, nutty, with almonds\u00b4 notes, of a reductive oak maturing, offering some smokiness. With a more
\nexotic character, it brings up a peachy touch. The palate is large, of a ripe nature, with a medium plus
\nacidity, soft texture, creamy mouthfeel counterbalanced by a nice phenolic bite. Citrusy, zesty, with
\nnotes of almonds and toast. Long, layered.
\nTerramatter 2019
\nBio- organically farmed, fermented in concrete egg and stainless-steel egg, a wine as close as possible to
\nnature. Malo-lactic conversion is carried out partially in traditional chestnut barrels of the area.
\nUnfiltered.
\nHerbal notes, characteristic of an early harvest to generate more punchy freshness, assumed leesy
\nnature on a lactic background, inspiring some yogurt notes, this is a reductive style, with citrus crisp and
\nfresh apple crunch. Dry and savoury palate, with juicy core, medium to plus acidity, still very fresh, with
\nleesy phenolics rounded by texture, its herbal aromatics mingle with a with a lactic tinge. Finish is
\ncitrusy, juicy with a leesy tinge.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_gallery interval=”3″ images=”1044,1047,1050,1053″ img_size=”full” direction_nav=”yes” control_nav=”yes” pause_on_hover=”yes”][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

The oldest brand in Mon\u00e7\u00e3o- Melga\u00e7o from the 80’s, Quinta de Saolheiro is a “sunny” place (literal
\ntranslation of the Portuguese word Soalheiro) surrounded by mountains and characterized by the
\nimportant day to night thermal shift: around 38 degrees during the day and 16 at night. This mountain-
\nsheltered microclimate gives a different profile to Alvarinho both in terms of flavors and acidity. This
\narea enjoys the average temperature in Pinh\u00e3o and the rainfall level specific to Vinho Verde.<\/p>\n","protected":false},"author":3,"featured_media":1056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nAlvarinho and Territory, Quinta de Soalheiro presented by Luis Cerdeira - Julia Scavo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/juliascavo.com\/en\/alvarinho-and-territory-quinta-de-soalheiro-presented-by-luis-cerdeira\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alvarinho and Territory, Quinta de Soalheiro presented by Luis Cerdeira - Julia Scavo\" \/>\n<meta property=\"og:description\" content=\"The oldest brand in Mon\u00e7\u00e3o- Melga\u00e7o from the 80's, Quinta de Saolheiro is a "sunny" place (literal translation of the Portuguese word Soalheiro) surrounded by mountains and characterized by the important day to night thermal shift: around 38 degrees during the day and 16 at night. This mountain- sheltered microclimate gives a different profile to Alvarinho both in terms of flavors and acidity. 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