Soalheiro Granit 2025
Region: Vinho Verde
Producer: Soalheiro
Soalheiro Granit reveals a more mineral profile of Alvarinho. It is an Alvarinho that comes from a specific selection of vineyards planted at more than 300 meters above sea level, revealing the minerality that connects the soil of granitic origin of the "Monção and Melgaço" terroir and the Alvarinho.The grapes for this Soalheiro cuvée come from higher plots, the grapes ripen significantly slower and we can produce wines with a very nice acidity that also have a very mineral taste.2018 will be the fourth year of this alternative Soalheiro cuvée. The first releases have been a huge success and have been offered to the best tables in our country.In the region of Monção and Melgaço, hot days alternate with cold nights, which allows to keep fresh and fruity aromas with a present but moderate acidity, as we like it for the Alvarinho.
| Volume | 75.0 cl. |
| Grape Variety | Alvarinho |
| Drinking window | 2026-2031 |
| Alc. | 12.5% |
| Vinification | After pressing and before fermentation at controlled temperature, the must is decanted for 48 hours. Fermentation takes place in stainless steel tanks at a higher temperature than the usual white wines. |
| Ripening | It is stirred and aged on fine lees in stainless steel. |
Waar serveer je ’m bij?
Granit comes from the higher plots around Melgaço — above 150 metres, which is a lot for that region. At that altitude the grapes ripen noticeably more slowly, and that delivers exactly what makes this wine live up to its name: a high, taut acidity and a mineral, almost stony finish. All in steel, because oak would only stand in front of it. An Alvarinho that at the table works above all as a knife and not as a sauce.
Drie gerechten die werken
Cockles with garlic and coriander
Deep-fried sardine fillets with oregano
Deep-fried chicken wings with gochujang
Deep-fried sardine fillets with oregano
Deep-fried chicken wings with gochujang
Vegetarisch
Pan-fried padrón peppers with sea salt and lime
Minder geschikt bij
Anything with cream or butter: it makes its minerality flat. And a sweet sauce runs straight up against that acidity.
Voor de Portugees geïnspireerde kok
Caldeirada de sardinha — sardine stew with potato, onion and pepper
Serveren op 8–10 °C