From 80 year old vines planted on 2 hectares of schist and granite. The more than 25 varietals are hand harvested separately in September and undergo vineyard sorting. The whole clusters macerate for three days, followed by spontaneous fermentation with wild yeasts lasting roughly three weeks in large granite lagars (1000L). The wine spends six months on lees with battonage once every two weeks only at the beginning of aging. Aged for six months (15%) in 2-3 year old chestnut oak (225L) and the rest in cement. Not fined or filtered.
The young and ambitious winemaker Tiago Sampaio has truly had a life of the vine. What began as a childhood fascination from atop the shoulders of his grandfather, walking the many yards of vines and vegetables of his family’s farm, has become a career, an identity, a life that is now shared with people all over the world who enjoy the fruits of his efforts. A long academic career in agriculture, viticulture, and oenology in Portugal eventually landed him at Oregon State’s esteemed Viticulture and Oenology PhD. Once completed, Tiago returned to northern Portugal to start what has become one of the most exciting natural wine projects in all of Iberia. Working in the rough terrain of Alijó in a region known as the Alto Douro, the (mainly old, i.e. 80+ years, and native) vines are trained atop schist and granite soils at 1600-2300ft elevation.
25 Indigenous varieties. 50% red grapes and 50% white grapes.
Folias de Baco is specifically located in the Alto Douro, in the sub-region of Cima-Corgo – where the land is rough, tough and challenging – you will find his vines clinging to the slopes of schist and granite at an altitude between 500-700m. Cima Corgo is the largest subregion in Douro with around 19,000 hectares of land planted to vineyards and is considered to be the center of port and wine making. The climate is warmer and drier with a predominance of schist soil - an environment which stresses the vines sufficiently to produce rich, intensely flavored grapes.
The soil is rich in marl and vines are more than 35 years old in average, so their roots go deep into the ground, therefore they can absorb a rich minerality of the soil and accumulate it in grapes that finally results in full and sophisticated taste
Tasting: True porch pounder. Fruity, cranberry crunchy acidity, complex, touch of tannins
Pairing: Thyme stuffing, roasted turkey, BBQ