Moon Lagar
Our orange wine! Moon Lagar gets its name from the fact that the fermentation of this wine started under the full moon. This skin contact white wine will surprise you by the color and complex aromas, unique to this style of wine.
“This is a so-called “orange wine,” made in a venture with Simon Woolf. The name references that the wine began fermenting with the full moon. Very little sulfur added. Totally wild fermentation with no addition of any yeast or enzyme. As tends to happen, this is very powerful for a (so-called) white. Not nearly as oxidative as many of them are, it is done well. It’s very concentrated in the mid-palate too. Granting that this is not exactly your normal white and certainly not to be used as a simple sipping wine, this holds its balance extremely well and is not too extreme in any way. Needless to say, it needs an open mind and a food pairing to show its best.” 91/100 – Mark Squires, Robert Parker Wine Advocate
2016
TASTING NOTES
Colour
Medium orange color
AROMA
It is rich and complex, with plenty of aromas of dried apricots, honey, quince and spices.
PALATE
Rich and very structured, this is definitively a wine for food, it has great concentration of flavours, complex with a long finish.
Technical Information
Grape Varieties
Síria (50%), Viosinho (25%), Gouveio (25%)
SPECIFICATIONS
Alcohol – 12% Total Acidity – 6,00(g/l) pH – 3,20
Winemaking Details
Viticulture:
Hand-harvested, sustainable and dry farmed grapes.
Fermentation:
Grapes were hand picked and put in 1000L open steel vats. Half of the grapes were destemmed, no skins removed. Minimum effective sulphur for this wine (20 ppm at crush). Totally wild fermentation with no addition of any yeast or enzyme. Fermented for 21 days in the same open vats with regular treading for the first 8 days. After that, it reposed in contact with skins for another 13 days when it was racked to small stainless steel tanks.
Aging:
In December 2016 it was decanted and put in two 50-year-old Port and aguardente seasoned oak casks.
Winemakers:
Teresa Batista and Simon Woolf
FOOD PAIRING
Light meat like pork, chicken, stuffed squid
