Conceito - 'Vamp' White blend 2019

$26.00
Sale price

Regular price $26.00

"Bright citrus colour with greenish tones. Intense and complex aroma, with citrus notes, tropical fruits and slightly floral. In the mouth, it has good volume, firm and well integrated acidity, fruity notes and harmonious and persistent finish."

GRAPE VARIETIES

Rabigato, Códega do Larinho

VINEYARDS

Granite soils. Made from a 10 years old vineyard in a small granite plateau

(600 m above sea level) in the parish of Freixo de Numão, 15 km to the

West of Foz Côa.

VINIFICATION

Grapes are refrigerated, and then pressed in pneumatic press. Cold decanting, then fermentation in stainless steel tanks with controlled temperature.

ÉLEVAGE

7 months in stainless steel tanks.

CHEMICAL ANALYSIS

Alcohol content: 12% vol.

Residual sugar: 0.8 g/l

WINEMAKING

Rita Marques and Manuel Sapage

 

--------THE PRODUCER--------

Conceito

At Conceito we are time and distance. Time comes from the forties, when the family vineyards started. Distance is not shorter; the Douro Superior has always been far from everything. Modernity compressed it all.

Distances and time can be solved by simple solutions – roads’ access and proximity. We had the dream to bottle a mixture of our sun with our soil and we took that terroir all over the world. Love for our land; love for our work.

Suddenly our wines, the synthesis of our place and dedication, travelled the world and were poured in glasses and served in tables, everywhere. We travelled with our wines, wishing to return home. From each travel we brought a new dream and a new ambition. Sometimes a new friendship, other times a wine; a project in another Continent; a new teaching that combines with our land’s.

Distance is shorter today and time projects in the future. In every bottle we set aside we know it will be more in a year time, in five years, in ten years. Await ten years to caress the wait and calmly enjoy our conviction – a foot in the Douro, our heritage, pride and responsibility. Portugal in the world, we trace new sea routes and take our earth with us.

In a vortex, time and distance flattens out, leaving an emotion and a shiver. Conceito.

ESSENCE

When you taste a Conceito wine, you can taste its essence – our love for nature; respect for climate and soil’s characteristics and the ambition to do the best with what our land can produce.

The subtle flavours hide the wisdom of balancing experimentalism and tradition; respecting the old vines; trusting the longevity of the wines and looking for a refreshing profile that feels like drinking, not only tasting.

Our wines have soul because they are authentic, but also because they carry the consistency of a winemaking project which involves local communities, in a partnership with shepherds and farmers, stimulating natural and organic production in the region.

Over the years, our portfolio has grown into a diverse range of reds, whites, varietals from different origins, Ports and sparkling wines. Our core has remained: precision, sobriety, elegance, respect for nature and its cycles. Light but deep wines. Appealing but long lasting. Restrained; sober, yet, rewarding and sophisticated.

CHARACTER

Purity, elegance and authenticity are our motto. It is not an empty motto. It’s a life program, a will and a commitment to our land, our people, our clients and followers.

Purity means our wine starts in the vineyard, in the grapes, in which we use all our effort and know-how. It means commitment to our land and to the future. The legacy we build everyday when we choose not to use chemicals, to leave a clean ecological footprint, and when we trust in our terroir and preserve it in sustainable harmony.

Elegance is the definition of our place. It’s freshness offered by altitude, low intervention winemaking that builds a connection between the love to our vineyards and the pleasure we like to find in the glass, at the table. Integration, balance and smoothness are the refreshing imprints of our wines. The will to drink one more glass and enjoy the sophisticated delicacy of aromas, are the compass that guides all the work we do.

Authenticity represents our believe that striking wines can come out of this exceptional terroir, that surpass geographical and bureaucratic frontiers, and are visiting cards from our little corner in the Douro Valley to the whole world.

Rita is the face of Conceito. Rita is the soul of Conceito. Rita was the bridge that allowed the family owned company, led by her mother Carla Ferreira, to combine History with the ambition to create news brands, such as Rita combines youth with wisdom and technical know-how with intuition.

Disappointed with Mechanical Engineering, Rita chose the earth and the wine route. Graduated in Oenology in Vila Real and Bordeaux, carefully chose her career, learning and working side by side with some of the most influential winemakers in the world, in some of the most fascinating terroirs in the world: Bordeaux, California, South Africa and New Zealand.

Returning to the Douro made Rita grow in a special way. From winemaker she became a leader. Rita’s engaging leadership allowed her to build a strong, ambitious and dynamic team with the goal to make wines that mirror her personality. Better yet: the way her personality interprets places. The result is unique wines: personal, passionate, fresh. Visions that transport raw land to the table, to the meal and to social interactions.

 

--------THE GRAPE--------

White Blend

This is a typical Portuguese blend of Rabigado and Códega do Larinho.

 

--------THE REGION--------

Douro Valley

The Douro Valley is by far the most important and well-known region in all of Portugal. It has the longest history of winemaking as well. The Douro is practically synonymous with Port - the fortified wine that is made in the region, though in recent years 'table wine' has become modernised and more popular.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"Bright citrus colour with greenish tones. Intense and complex aroma, with citrus notes, tropical fruits and slightly floral. In the mouth, it has good volume, firm and well integrated acidity, fruity notes and harmonious and persistent finish."

GRAPE VARIETIES

Rabigato, Códega do Larinho

VINEYARDS

Granite soils. Made from a 10 years old vineyard in a small granite plateau

(600 m above sea level) in the parish of Freixo de Numão, 15 km to the

West of Foz Côa.

VINIFICATION

Grapes are refrigerated, and then pressed in pneumatic press. Cold decanting, then fermentation in stainless steel tanks with controlled temperature.

ÉLEVAGE

7 months in stainless steel tanks.

CHEMICAL ANALYSIS

Alcohol content: 12% vol.

Residual sugar: 0.8 g/l

WINEMAKING

Rita Marques and Manuel Sapage

 

--------THE PRODUCER--------

Conceito

At Conceito we are time and distance. Time comes from the forties, when the family vineyards started. Distance is not shorter; the Douro Superior has always been far from everything. Modernity compressed it all.

Distances and time can be solved by simple solutions – roads’ access and proximity. We had the dream to bottle a mixture of our sun with our soil and we took that terroir all over the world. Love for our land; love for our work.

Suddenly our wines, the synthesis of our place and dedication, travelled the world and were poured in glasses and served in tables, everywhere. We travelled with our wines, wishing to return home. From each travel we brought a new dream and a new ambition. Sometimes a new friendship, other times a wine; a project in another Continent; a new teaching that combines with our land’s.

Distance is shorter today and time projects in the future. In every bottle we set aside we know it will be more in a year time, in five years, in ten years. Await ten years to caress the wait and calmly enjoy our conviction – a foot in the Douro, our heritage, pride and responsibility. Portugal in the world, we trace new sea routes and take our earth with us.

In a vortex, time and distance flattens out, leaving an emotion and a shiver. Conceito.

ESSENCE

When you taste a Conceito wine, you can taste its essence – our love for nature; respect for climate and soil’s characteristics and the ambition to do the best with what our land can produce.

The subtle flavours hide the wisdom of balancing experimentalism and tradition; respecting the old vines; trusting the longevity of the wines and looking for a refreshing profile that feels like drinking, not only tasting.

Our wines have soul because they are authentic, but also because they carry the consistency of a winemaking project which involves local communities, in a partnership with shepherds and farmers, stimulating natural and organic production in the region.

Over the years, our portfolio has grown into a diverse range of reds, whites, varietals from different origins, Ports and sparkling wines. Our core has remained: precision, sobriety, elegance, respect for nature and its cycles. Light but deep wines. Appealing but long lasting. Restrained; sober, yet, rewarding and sophisticated.

CHARACTER

Purity, elegance and authenticity are our motto. It is not an empty motto. It’s a life program, a will and a commitment to our land, our people, our clients and followers.

Purity means our wine starts in the vineyard, in the grapes, in which we use all our effort and know-how. It means commitment to our land and to the future. The legacy we build everyday when we choose not to use chemicals, to leave a clean ecological footprint, and when we trust in our terroir and preserve it in sustainable harmony.

Elegance is the definition of our place. It’s freshness offered by altitude, low intervention winemaking that builds a connection between the love to our vineyards and the pleasure we like to find in the glass, at the table. Integration, balance and smoothness are the refreshing imprints of our wines. The will to drink one more glass and enjoy the sophisticated delicacy of aromas, are the compass that guides all the work we do.

Authenticity represents our believe that striking wines can come out of this exceptional terroir, that surpass geographical and bureaucratic frontiers, and are visiting cards from our little corner in the Douro Valley to the whole world.

Rita is the face of Conceito. Rita is the soul of Conceito. Rita was the bridge that allowed the family owned company, led by her mother Carla Ferreira, to combine History with the ambition to create news brands, such as Rita combines youth with wisdom and technical know-how with intuition.

Disappointed with Mechanical Engineering, Rita chose the earth and the wine route. Graduated in Oenology in Vila Real and Bordeaux, carefully chose her career, learning and working side by side with some of the most influential winemakers in the world, in some of the most fascinating terroirs in the world: Bordeaux, California, South Africa and New Zealand.

Returning to the Douro made Rita grow in a special way. From winemaker she became a leader. Rita’s engaging leadership allowed her to build a strong, ambitious and dynamic team with the goal to make wines that mirror her personality. Better yet: the way her personality interprets places. The result is unique wines: personal, passionate, fresh. Visions that transport raw land to the table, to the meal and to social interactions.

 

--------THE GRAPE--------

White Blend

This is a typical Portuguese blend of Rabigado and Códega do Larinho.

 

--------THE REGION--------

Douro Valley

The Douro Valley is by far the most important and well-known region in all of Portugal. It has the longest history of winemaking as well. The Douro is practically synonymous with Port - the fortified wine that is made in the region, though in recent years 'table wine' has become modernised and more popular.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.