Antonio Lopes Ribeiro

(Vinho Verde/Douro, Portugal)

Born on the schistous slopes, amongst the stones, rock roses, thyme and rosemary flowers. Pure, authentic, complex and elegant, these wines are the perfect expression of a landscape which is World Heritage of Humanity. Located in upper Douro, there are schist soils with some clay outcrops. The vinification process consists of co-fermentation with indigenous yeasts in traditional granite press (lagar). 

Certified Organic (Sativa) and currently in conversion to DEMETER. Vegan friendly.

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Vinho Verde, ‘Biotite’

60% Loureiro, 30% Avesso, 10% Arinto

From all native Portuguese grapes, the prevalent grape in this blend is Loureiro. António and Sara vinify their wines by parcel rather than by varietal, which means this Vinho Verde is a direct product of the vineyard from which it came. Biotite, the cuvé’s namesake, is the dominant mineral present in the soils of this vineyard, lending a racy mineral quality to this wine. Grapes are handpicked and pressed in a pneumatic press while cold. Fermentation begins using only natural yeasts in stainless steel vats, after which the wine is aged in steel.

Certified Organic

 

Vinho Verde, ‘Maresia’

95 % Vinhão (red grape), 5% Loureiro (white grape)

From 30 year old vines planted on 1 hectare of granite soils in Vinho Verde. The grapes are hand harvested end of September and selectively sorted in the vineyard, de-stemmed and spends 5 hours on the skins. The grapes are all vinified in small lagars with one hour of foot dreading and undergo spontaneous fermentation for one week and then aged in stainless steel tank until bottling.  

Certified Organic

 
 

Vinho Tinto, ‘Chibu’

100% Grapes, Old Vine

About 20 different varieties, red (80%) and white (20%),

Produced from typical Dão grape varieties, from a vineyard with 50 years old. Mixed red and white grape varieties, in the proportion of 80-20. Manual harvest at the end of September. The winemaking was done in “lagar” with the white and red grapes all mixed. Gentle tread on foot to crush the grapes on the first day. Natural fermentation (with no addition of yeast). In one thank we used dried chestnut blossom flowers - a few grams were added to the grapes during the treading), on the second tank we add some grams of sulfites. After the fermentation it was pressed and aged in stainless steel vat for 12 months – we used separated tanks to see the difference between the tank with sulfites and the tank with chestnut flowers. There was not a big difference so we decide to blend both tanks and bottle. No fining, no filtration. 9300 bottles were produced, all numbered.

Planet Mouraz Nina - foto garrafa.jpg

Vinho Tinto, ‘Nina’

About 20 different varieties, red and white ones.

Certified Organic