BACALHÔA VINHOS DE PORTUGAL EN 10, APART.54 | 2925-901 AZEITÃO – PORTUGAL | T.+351 212 198 060 | F. +351 212 198 066

info@bacalhoa.pt | www.bacalhoa.com

Cova da Ursa

White 2013

BACALHÔA VINHOS DE PORTUGAL EN 10, APART.54 | 2925-901 AZEITÃO – PORTUGAL | T.+351 212 198 060 | F. +351 212 198 066

info@bacalhoa.pt | www.bacalhoa.com

COVA DA URSA WHITE 2013

DENOMINATION: Vinho Branco Regional Península de Setúbal GRAPE VARIETIES: 100 % Chardonnay

AGEING: 6 months in new french oak Allier

WINEMAKER: Filipa Tomaz da Costa

SOIL TYPE: Clay-limestone

FIRST HARVEST: 1986

HISTORY:

This wine has continued to be produced since the first harvest in 1986. Cova da Ursa was the first Portuguese Chardonnay produced and also the first white wine in Portugal to be completely fermented in new French oak barrels.

PROFILE:

During winter and spring the vines received enough rainfall, however in April and May there were above average temperatures. These conditions occurred in the early stages of bud break which resulted in mildew growth. The viticulture experts at Bacalhôa kept a watchful eye over this progression and the vines were hardly affected. These conditions led to an early ripening of the grapes. The summer passed with mild temperatures and all grapes were harvested before the rainfall. These circumstances combined resulted in perfect conditions for a quality harvest. Cova da Ursa is made from Chardonnay grapes grown in Serra da Arrábida in the hills of Azeitão. The stony clay limestone and climate in Arrábida allows the grapes to ripen slowly and obtain their highest quality. The winemaking technology allows for a fermentation and maturation in New French oak along with daily batonnage for the development of complexity in the aromas and flavors of the wine. Cova da Ursa 2013 was bottled in March 2014.

ANALISYS:

Alcohol (%vol.):14,5 pH:3,20 Residual Sugar(g/l):4,2

Total Acidity(g/I AT): 6,6 Total SO2 (mg/I): 120 Serving Temperature: 10-12ºC

TASTING NOTES:

Cova da Ursa 2013 presents a pale yellow color with green pigment, rich aromas characteristic of Chardonnay such as peach and pineapple combined with nuances of toast and vanilla imparted from the Oak. On the palate, we find strong flavors of fruit harmonizing with the oak, and a very present acid that gives it a mineral characteristic resulting in a full and persistent finish.

GASTRONOMY:

An ideal accompaniment for fish or poultry with strong flavors. We also recommend the traditional cheese from Azeitão.

AWARDS:

2012 Vintage: Silver Medal | Chardonnay du Monde |2013 2010 Vintage: Silver Medal | Chardonnay du Monde | 2012 2010 Vintage: 92 Pontos | Wine Enthusiast Magazine | 2011