The Arribas Wine Company project began in 2017, when Frederico Machado and Ricardo Alves decided that the time to start a more personal project had arrived, reflecting their own philosophy and winemaking style. The quest for diversity and a spot with unique characteristics took them to Bemposta, a small village in the far north near Mogadouro, where the grandparents of one of the founders were born. There they found very old vineyards, some of them recently abandoned due to the owners old age.
From the regeneration of their first plot, less than 2 hectares, the first wine of Saroto was made. Saroto is the local term to designate an animal with its tail cut off, and the lizard symbolizes the capacity of regeneration, representing the winemakers desire to recover and preserve a rich and diverse heritage that otherwise would be lost.
The grapes used to make Saroto Branco were hand-harvested into 20 kg cases over the second week of September and were foot trodden in a traditional lagar with four days of skin maceration. After this period, the grapes were pressed and the juice was racked into used French oak barrels and one new barrel. Kept in barrel over lees for 7 months, this white wine is fermented naturally with indigenous yeast and without temperature control (wild fermentation) finishing both alcoholic and malolactic fermentations. This wine is unfined and unfiltered and may present a deposit over time.
Region, Sub-region and/or DOC: Trás-os-Montes
Grape Varieties: Verdelho, Malvasia, Posto Branco, Bastadro Branco and others
Alcohol by volume: 11.5%