Arribas Wine Company’s main winery (as of 2021) is a rustic, low-ceilinged rock and concrete building partially underground, completely jam-packed with barrels, bottles, and fermentation vessels. Frederico and Ricardo are at the beginning of their lifelong path to rediscover and play their part in the redefinition of this unique area of the Trás-os-Montes. When tasting unfinished wines with the duo they are able to explain what they’ve done with each of them, but are frank about how early in the process they are in understanding the vineyard material.
The 2021 growing season was nearly a perfect one as we witnessed very moderate conditions during maturation. In fact, because summer was not hot and nights were unusually cold, maturation was slow and gradual contributing for excellent acidity in the wines. The grapes used to make Saroto White 2021 were hand harvested into 20 Kg cases on September 8th and were foot trodden in a traditional lagar totaling three days of skin maceration. After this period, the grapes were pressed and the juice was racked into used french oak barrels. Kept in barrel over lees for 7 months, the juice fermented naturally with indigenous yeast and without temperature control (wild fermentation) finishing both alcoholic and malolactic fermentations. This wine is unfined and unfiltered and may present deposit over time