Cabecas do Reguengo Solsticio 2022

In February 2009, João Afonso and his family acquired a small farm of 6 hectares in the Natural Park of Serra de S. Mamede. It is located in the amphitheater of the village of Reguengo at an altitude of 600 meters, looking south and Alentejo at lose sight of The property has 3.9 hectares of very old vineyard (in 1932 already existed) divided between plots of white grapes (16) and red grapes (12), all mixed and consociated with olive groves (which does not allow Alentejo DOC wine production) .

Biodiversity and ecology are the engines of the project: the current type of agriculture is organic (Ecocert certification) and the aim is to practice biodynamic agriculture at 100% in the next 3 years. All agricultural work - in the treatment and maintenance of soils and plants - is manual.

Solsticio is made from old grape varieties found in a very old vineyard in Serra de S. Mamede. It faces due east, at an altitude of 598 metres and the granite soil was formed in an era when there was no oxygen in our atmosphere. Alicante Bouschet, Aragonez and Trincadeira take the lead over 10 other grape varieties.
Many vines are stunted. They produce 3 or 4 small bunches of grapes with a pulp and skin which have an absolutely distinct taste. Everything differs in these plants: their appearance, luxuriance and fruit. This is the invaluable asset of the wines from Serra de S. Mamede.
An intense, deep and very balsamic aroma precedes a powerful mouth, full of fruit and freshness. The taste is very mature and round but vibrant with minerality. Everything complements each other and marries in this red full of character and highland soul.

Ageing for 23 months in old French oak barrels. It has aromas of dark red fruits with hints of spices. It is a firm, dry and slightly chewy wine.
Leather and earthy tones are present with a lush, deep red fruit in those which invite you in. Soft, rounded tannins are velvety on the palate with mouth-watering acidity.

It&s excellent with venison and pork medallions with apples; salmon or beef wellington as well as some cheeses with peppered notes, like a good, aged cheddar. It pairs well with meat dishes, especially grilled.