Azamor Selected White
Azamor Selected White is beautifully balanced, it has delicate fruit aromas and a fresh, mineral palate that is lifted with a classic French oak influence.
The family owned estate of Azamor was purchased by Alison and Joaquim Luiz-Gomes in 1998. Known as the “bread basket” of Portugal, the Alentejo has staked a claim as one of the country’s most important red wine regions. It is renowned for its consistency of good quality, excellent value, fruit driven wines. Unlike many producers in the region, Azamor’s vineyards are planted on low vigour hillside sites, which gives their wines more depth of flavour. Alison uses a mixture of local varieties like Touriga Nacional, Trincadeira and Alicante Bouschet, as well as international ones such as Petit Verdot, Syrah and Merlot.
Alison was awarded a post-graduation in oenology awarded by the Universidade Cátolica do Porto. Alison met her husband at Manchester Business School before moving to Portugal and taking a Marketing of Wines course at UC of Davis California. Is now totally dedicated to the Azamor project!
The Azamor vineyards are unique. The 27 hectares of vineyards are situated at 350m above sea level, they look out over a vast landscape, including a breathtaking view of Spain. They are the most densely planted in the region of Alentejo; the north-south rows are planted 2.2m x 0.9m. The vines grow on clay soils with bedrock of schist, one to two metres deep.
Both the Antão Vaz (50%) and Arinto (50%) were hand selected and picked before being transported to the winery. Chilled to 5ºC then pressed in a completely oxygen free press, the spate musts were clarified and decantered to 17ºC. Half way through the fermentation 30% was placed in French oak barrels whilst the remainder finished its fermentation in stainless steel tanks. The wine was left on the lees for six months, both in tank and barrel, to enhance the wine’s structure and texture. After eight months, Azamor Selected White was blended and bottled.
All grape varieties were fermented in separate stainless steel tanks for nearly ten days, between 22ºC to 24ºC. The fermented must was left on skins before being pressed and before going through malolactic fermentation. 70% of the wine was aged in stainless steel, with the remainder being aged for seven months in French and American oak barrels.
Azamor Selected White – Hay Wines
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