Encruzado: Portuguese Winemaker Sara Dionisio

What is Encruzado? Winemaker Sara Dionisio of Casa de Mouraz describes this white grape from the Dão region of Portugal, including how they vinify. She compares it to Riesling as it can have some petrol notes.

Sara sat with Ask a Winemaker in Chicago in 2013.

See our series on Wine Grapes A to Z from around the world here: https://www.youtube.com/playlist?list=PLddUmDhg4G_JlCX2ufjjgDXYObtOM39Hz

More with Sara Dionisio of Casa de Mouraz here: https://www.youtube.com/playlist?list=PLddUmDhg4G_J1HEgsJsBZDIcUFa4YrK_A
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Video Text: Encruzado is the white, the white queen grape from the down region it’s a one of the best white grapes we have in Portugal and it’s specific it’s a native from the Daö yes it’s a great great variety that can produce a very delicate also in terms of aromas it’s very delicate also flowers, more flower floral and but as a very good acidity and a very good structure the wines with inclusive you can have a great evolution in the bottle it’s possible to drink a wine made within Encruzado like with the 40 years old or something if they they are well in terms of stock in very good conditions in terms of stock (storage) they can be very very good and sometimes the evolution of Encruzado has some similar aspect as the Reisling some petrol notes with the time (aging). It’s very interesting grape, Encruzado. Well we don’t do anything special well it’s usually really we pick up the grapes and we put the grapes.. we press the grapes and we work in stainless steel there are a lot of producers in the Dao that make the Encruzado also in barrel but we prefer to make it in a tank without barrel to to to keep more these freshness and these these the characteristics of the grape. Its natural fermentation and the wines are after they are they stop the fermentation usually they they stay in the stainless steel tank to clean themselves then sometimes we do a little of my battonage, not in barrel in stainless steel tank but that depends, it’s not it’s no there are no like a kind of formula we can go and make several times this battonage but not for a long time that way with the wine stays with the fine lees is for several months they keep like a very good volume and is able to the structure but it’s very natural.

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