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
“The estate wine from this family-owned estate north of Lisbon is generous with a tarry texture, approaching maturity. The tannins are cushioned by the bold black fruits and dense structure of this impressive age-worthy wine.”– (Editors’ Choice)
— Wine Enthusiast, Oct 2022
“The 2017 Tinto is a blend of 65% Touriga Nacional, with roughly equal parts of Tinta Roriz, Touriga Franca and Alicante Bouschet and 5% Castelão for the rest, all aged for 18 months in used French oak. It comes in at 14.3% alcohol. The increase in Touriga works well for this wine this year. Silky and fresh, this shows off big fruit that has strong flavors but never in a jammy or candied way. The expressive blue fruits are delectable on the finish, then mingle with some hints of red fruits. There is a limitation in terms of power. It's relatively soft and ready to drink now. It can age, the winery suggests even better than indicated, but aging it 10 years will not necessarily be its highest and best use. It's pretty terrific now, though, so let's lean up.”
— Wine Advocate, Dec 2021
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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
Total SO2
124
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Analytical Data
pH level:
3.68
Acidity:
6.19 g/L
Alcohol:
14 %
Dry extract:
35.2 g/L
Total SO2
124
Residual sugar:
0.7 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.