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Quinta do Paço - 'Humus Rosé' - Rosé of Touriga Nacional - Lisboa, PT - 2020
Quinta do Paço - 'Humus Rosé' - Rosé of Touriga Nacional - Lisboa, PT - 2020
Load image into Gallery viewer, Quinta do Paço - 'Humus Rosé' - Rosé of Touriga Nacional - Lisboa, PT - 2020
Load image into Gallery viewer, Quinta do Paço - 'Humus Rosé' - Rosé of Touriga Nacional - Lisboa, PT - 2020

Quinta do Paço - 'Humus Rosé' - Rosé of Touriga Nacional - Lisboa, PT - 2020

Regular price $37.00

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This is a year-round rosé released almost well over a year after it was harvested.
Palhete is a Portuguese term for using white and red grapes in the same wine.
Winemaking: This rosé is made in an interesting fashion. The Touriga Nacional macerates on its red skins for about three hours, then is racked to macerate on the destemmed skins of Arinto and Fernão Pires for 30 days. It then ages in oak barrels for nine months.No sulfur added to the wine
Soil Composition:Calcareous, clay
Farming:Organic (certified)
Age of vines: 20 years old on average
Exposure: South and southwest
Fining/Filtration: Unfined/Unfiltered
Appellation: Vinho Rosé


Humus was founded in 1999 when Rodrigo Filipe took over his family land from his father. As is often the case, the farm was much more focused on polyculture when Rodrigo's grandfather tended to it in the 1960's. Today, the focus is exclusively on
viticulture, with nine hectares of vines planted on the red clay and limestone slopes surrounding the property. Arinto , Fernão Pires , and Sauvignon Blanc are planted for whites, Touriga Nacional, Fernão Pires, Tinta Barroca, Castelão and Syrah for red.
Located a little less than an hour south of Lisbon, the farm feels almost otherworldly in its remoteness. The untamed grass growing freely between the rows gives the land lush energy and the deep red of the clay adds a whimsical element of color to the environs. Rodrigo has no neighbors, permitting him to freely work without chemicals and promote biodiversity within his own ecosystem.
Humus' microclimate is particularly cool, often resulting in low alcohol wines for Portugal (between 11% and 12.5% on average).
The estate has been certified organic since 2006. Wine wise, Rodrigo tends to ferment his juices in stainless steel before aging them in barrel, though some wines stay in stainless and others see their entire vinification and aging in barrel.
After many years of experimentation, Rodrigo has completely eliminated the use of sulfur in his winemaking since 2010, making him one of the only Portuguese producers currently working this way. All the wines are declassified to Wines of Portugal.

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