Flos Castanea 2023
Region: Bairrada
Producer: Filipa Pato
Flos Castanea is an experiment in which chestnut blossoms were used as the sole preservative. The grapes come from a 40-year-old vineyard.| Volume | 75.0 cl. |
| Grape Variety | Bical |
| Drinking window | 2024-2030 |
| Alc. | 12.3% |
| Vinification | Fermentation on the skins for two weeks in open fermentation vats. |
| Ripening | partly in 500-litre barrels and partly in amphorae for 12 months; bottled without filtering or fining; followed by another 12 months of bottle ageing |
Waar serveer je ’m bij?
Two weeks fermenting with the skins in open vats, then twelve months partly in five-hundred-litre barrels and partly in amphorae, and bottled without filtration. That is not an ordinary white vinification but the approach of an orange wine: you get grip on the tongue, an orange-yellow colour and aromas of apricot skin and tea. Bical from limestone, with the high acidity of Bairrada underneath — and that combination of acidity and skin tannin makes it more widely usable at the table than any other white wine from this house.
Drie gerechten die werken
Deep-fried chicken with Sichuan pepper
Grilled aubergine with miso dressing
Pan-fried pork belly with ginger and soy
Grilled aubergine with miso dressing
Pan-fried pork belly with ginger and soy
Vegetarisch
Oven-roasted cauliflower with curry and yoghurt
Minder geschikt bij
Delicate fish dishes and creamy sauces: the skin tannin turns that into a bitter edge. And do not serve it ice-cold, because then only that edge is left.
Voor de Portugees geïnspireerde kok
Chouriço assado com pão de milho — grilled chouriço with corn bread
Serveren op 12–14 °C