At Nossa Senhora do Loreto estate we want to produce unique wines with personality and character that embodies the history of the wine year, encapsulated in a developed memory which is awakened in the moment of consumption by the fragrance and flavor of each particular harvest.
We want to make wines that last. Our philosophy of production is based on the knowledge of each variety, in the clear definition of objectives and in determined and rigorous application.
Production practices that respect nature and that optimize the expression of “terroir”
Like a watch. It is with this metaphor that we like to think of our way of producing D’Eça wines. Everything begins with the viticulture.
The sprouting of the buds initiates an intense labour. The essence is in the balance between the foliage and the production. And everything is done to facilitate this balance.
Each variety is treated according to its own character to empower its own individual expression in a continuous sequence of operations: pruning while green, cutting of weeds, treatments against diseases and pests…all in the context of eco-friendly and sustainable cultural practices.
And in the end, close to final maturation, we evaluate the adequacy of the quantity of the clusters for our objectives and for the capacity of the plants: if the production has been excessive, the less perfect grapes are eliminated. The reward appears at harvest with healthy grapes, concentrated and rich with fragrance and flavour.
The tick-tock of the watch is also present here. The chosen grapes arrive finally at the cellar, with the guaranteed exclusion of any grapes that do not have the desired quality.
The whole berries without the stalks are deposited in steel or granite wine vats with controlled temperature and protection from oxidation by C02, the same gas that is used for the protection of tissue during invasive cardiac surgery.
The period of fermentation and maceration lasts approximately three weeks at the end of which we separate the wine from the pomace. This is followed by malolactic fermentation in very carefully chosen French and American Oak Barrels.
The wines produced remain in the cave for two years, evolving, until the moment when they can finally be enjoyed. During this period the wines are constantly monitored by chemical analyses. The fining procedures normally end with the traditional use of egg white, to reduce the perception of astringency, highlighting the smoothness of the wines. Finally they are bottled.
After this, there is yet 6 months to wait for everything in the wines to harmonize and reveal their unique character before the moment arrives when they are presented to the public.