Vitor Claro Domino Foxtrot Tinto

Vitor Claro

15.60

Vitor Claro Domino Foxtrot Tinto is made from old vines with an average age of 80 years in granitic and clay soils.

 

Red fruits, fresh, and finely made. Easy drinking, well-structured with a mineral finish. Crushed whole bunches are macerated for five days before being pressed in stainless steel vats where fermentation with indigenous yeasts takes around two months. The wines are then aged for a year in old 228-liter French oak barrels, before being lightly filtered and bottled.

 

Region, Sub-region and/or DOC: Alentejo

Grape Varieties: Alicante Bouschet, Trincadeira, Muscat varieties

Alcohol by volume: 12%

Volume: 75cl

In stock

Description

What am I: Vitor Claro Domino Foxtrot Tinto

 

Vítor Claro was a force among Lisbon area chefs from 2010 to 2016, having restaurants in downtown Lisbon as well as Cascais. It was through a partnership with Dirk Niepoort that he gave Vitor a taste of winemaking life. Over time, Vitor came to crave the rigor and agricultural demands of winemaking more than the cuts and burns of the kitchen, and eventually, he gave himself completely to viticulture.

 

Focusing at the beginning on almost hidden, almost forgotten plots of old vines in the hills above Portalegre, in the Serra de São Mamede, Vitor and his wife Rita wanted to show a different face of the Alentejo – a fresher face, with bright fruit, levels of moderate alcohol, and the clear influence of the mountain’s altitude. Its first wines were made in the small village of Salão Frio in Serras de Portalegre.

 

With his drive to discover and restore more of Portugal’s old and sometimes abandoned vineyards, his portfolio has grown to include wines from Arruda dos Vinhos, Torres Vedras, Sintra, and more recently Carcavelos – a name that brings wine magic along with it. for those who know its history.

 

Vitor Claro Domino Foxtrot Tinto is made from old vines with an average age of 80 years in granitic and clay soils.

 

Red fruits, fresh, and finely made. Easy drinking, well-structured with a mineral finish. Crushed whole bunches are macerated for five days before being pressed in stainless steel vats where fermentation with indigenous yeasts takes around two months. The wines are then aged for a year in old 228-liter French oak barrels, before being lightly filtered and bottled.

Additional information

Weight 1.5 kg

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