What am I: Vale da Capucha, located in the zone of Torres Vedras (Lisboa region) is a mere 8km from the ocean and has been a family farm since 1858, and Pedro Marques is the fifth generation of his family to make wine. In 2006, Pedro began to convert the vineyards to organic viticulture, and the practices in the cellar to fully natural. His first Vale da Capucha wines were produced in 2009.
At the vineyard, the proximity to the sea keeps the wines naturally high in acid. Pedro believes in using a long fermentation in order to build textural wines that balance the region’s naturally high acid grapes. Vale Da Capucha has become known as one of the pioneers in Portuguese natural wines by producing precise wines without any cellar trickery – the wines are as clean as they are natural. No funk, just pure luscious deliciousness.
Vale da Capucha Gouveio is whole-cluster-pressed, spontaneously fermented using native yeast, and held back before release to ensure complex flavor development. This is a full-bodied white wine, and shows flavors of stone fruits such as peach and nectarine, with a fine and elegant balance between acid and body. For a long time, Gouveio was thought to be a type of Verdelho, and you can see similarities in the excellent balance between high acidity and lush body.
Region, Sub-region and/or DOC: Lisboa
Grape Varieties: Gouveio
Alcohol by volume: 13.5%