Herdade do Rocim, Rocim 'Amphora' White, Alentejo

This naturally vinified wine is golden in colour and has a complex bouquet of smoky, spicy and herbal aromas, honeyed and creamy on the palate through to a fresh, saline finish.

Producer Note

Herdade do Rocim is an estate located between Vidigueira and Cuba, in the Lower Alentejo. It comprises 120 hectares, 70 of which are made up of vineyards and 10 hectares of olive trees. The estate is situated on the Vidigueira fault, a 30 mile long east-west facing escarpment which rises to 420 metres. The fault significantly influences the climate, trapping the cool, humid Atlantic winds, so despite its southern location it is one of the most temperate sub regions in the Alentejo. Since its inception in 2000, Herdade do Rocim’s has invested heavily in the vineyards, replanting vines and introducing new varieties. They are pioneers in ‘amphora wines’, following the ancient traditions of vinification in pots known as ‘Tahla’. The vineyard is cultivated manually and minimal intervention is used in the cellar, to produce fresh, elegant and mineral wines. In 2018, Herdade do Rocim was awarded Best Wine Producer by Revista de Vinhos.

Vineyard

Herdade do Rocim is associated with several sustainable programmes: the Sustainable Program of the Alentejo Viticulture. This wine was made from organically grown grapes. The vineyards are located in the unique terroir of Vidigueira, where the escarpment traps cool and humid Atlantic winds, creating cold air and fogs. These cooling and humid influences descend at night, creating diurnal temperature differences which extend the ripening period. The warm days concentrate the flavours in the grapes, while balancing natural acidity is retained during the cool nights. The soils are of granitic and schistous origin. The grapes for this wine come from very old vineyards planted with native varieties, which were manually harvested.

Winemaking

Naturally vinified without any additions or must corrections. The fruit was carefully selected, vinifying only the highest quality berries. The grapes were fermented with natural indigenous yeasts in traditional clay amphora pots known as 'Tahla'. The process took place without any intervention, including temperature control. Following fermentation the wine was aged for five months with skin contact which imparted complex aromatics to the wine. This may create a natural deposit in the bottle.

Grape

Antão Vaz 40%, Manteúdo 20%, Perrum 20%, Rabo de Ovelha 20%