Chocapalha Red

Red bottle image

Wine Description

Quinta de Chocapalha Tinto is a blend of indigenous Portuguese varietals sourced from 16th century vineyards 28 miles northwest of Lisbon. Fermented in traditional granite lagares and stainless steel, the wine is then refined for 18 months in French oak barriques.

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Acclaim
“This estate wine from this family property in the heart of the Lisboa region is structured with refined tannins and swathes of ripe black fruits. Fermented in open lagars and then aged for 18 months in wood, it has spice, a dense structure and the ability to age further.”
— Wine Enthusiast, Feb 2019
“Chocapalha is the estate of Wine & Soul winemaker Sandra Tavares da Silva’s parents, where she also helps out. This violet-edged Touriga Nacional-based blend is fermented in lagares and aged for 18 months in used French barriques, giving warm toasty notes to the backed black and red fruit.”
— Decanter, Dec 2019
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Vineyard & Production Info
Vineyard name
Quinta de Chocapalha
Vineyard size
75 acres
Soil composition
Calcareous and Clay
Training method
Guyot
Elevation:
660 feet
Vines/acre:
1600
Yield/acre:
1.6 tons
Exposure:
Various
Harvest time:
September
Bottles produced of this wine:
32,270
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Winemaking & Aging
Maceration length:
10
Varietal composition:
40% Touriga Nacional, 25% Touriga Franca, 15% Tinta Roriz, 10% Castelão, 10% Alicante Bouschet
Fermentation container:
Lagares
Length of alcoholic fermentation:
12 days
Fermentation temperature:
79 °F
Maceration technique:
Punchdown and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Type of oak:
French
Length of aging before bottling:
18 months
Length of bottle aging:
1 year
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Analytical Data
pH level:
3.5
Acidity:
6.1 g/L
Alcohol:
13.5 %
Residual sugar:
0.6 g/L
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Wine Production

The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures for 12 hours. Fermentation took place in lagares with successive pressings by machine and in stainless steel vats for 10 days, not exceeding 27ºC. The aging and malolactic fermentation occurred for 18 months in used French oak barriques.