Everything that I do is about educating, whether it’s teaching or consulting. We look at the entire world of wine – the business end, the viniculture; viticulture and how everything works – not only how it tastes or smells. 

Uivo Renegado Rosado Wine from Folias de Baco

Oh my..what a delicious glass of stony red and black-berried fruits and bramble coupled with a  textured phenolic grip and bone dry finish. With a chill, this slightly murkish, magenta-hued wine was so refreshing and quaffable.  At only 11.5 % alcohol, I had to stop myself from drinking the entire bottle.

 

This is another excellent wine from Tiago Sampaio and his Folias de Baco winery in the Douro Valley, Portugal.

 

Uivo Renegado is an unfined, unfiltered, wild-ferment wine ;a blend of 25 red and white indegenous varieties, hand harvested from 80 year old vines. The whole clusters macerate  3 days, followed by spontaneous fermentation for approximately 3 weeks in 1000L granite troughs called Lagars. Five percent of the wine is further aged on its lees in 225L old Chestnut barrels and the rest in cement.

There is not a trace of volatility or anything funky here, no doubt in part due to the careful selection of healthy grape clusters and the stability that aging on the lees provides.

 

Folias de Baco is the project started by Tiago Sampaio, who grew up in the Douro Valley, Portugal. Tiago learned to love farming from his grandfather.After  studying  agriculture academically for many years in Portugal, he travelled to Oregon and obtained his PhD in Oenology and Viticulture. Tiago returned home to start his own project in 2007; creating wines from indigenous varieties from old vines in the Cima Corgo region of the Douro Valley. He has also planted Pinot Noir (a grape obsession no doubt from his time in Oregon), which he makes dry red from 100% Pinot Noir.

Tiago practices organic farming in the vineyard and low intervention in the cellar  using  both traditional and modern methods.

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