Castelão comes from the clay-limestone soils (chão rijo) of Colares, just inland from the Atlantic coast. The cooling oceanic influence and distinctive terroir give rise to a red wine that is both elegant and energetic. The grapes were hand-harvested on October 3 into small 15kg boxes to preserve freshness and fruit integrity.
Fermentation was done with whole clusters, foot-trodden in an open 1,000-liter tank at controlled temperatures between 22°C and 24°C. After completing malolactic fermentation, the wine was aged for six months in used French oak barrels. This gentle, low-intervention approach enhances Castelão’s naturally bright fruit and expressive mineral character.
Light crimson in color, the wine opens with lifted aromas of red cherry, wild strawberry, raspberry, and blood orange. The palate is delicate but persistent, showing salty freshness, fine-grained tannins, and a savory, mouthwatering finish. It’s a beautifully filigreed expression of Castelão—light in body but full of nuance and coastal charm.