Fernando Paiva has been one of the pioneers of biodynamic farming in Portugal, making whites from loureiro, arinto, and azal grapes for white, and reds from vinhão. He is based in Sousa, a sub-region of Vinho Verde (literally “green wine”, the Minho region’s wine name) with less than average rainfall and no direct influence from the Atlantic. At the same time the climate is more moderate compared to the extreme cold nights and winters and summer heat of the inland, so we could consider it a transition area. Azal is one of the grapes that benefit from this, as it’s more difficult to ripen, compared to, say alvarinho.
Life at the quinta
Our wine is a 100% loureiro, a grape that thrieves in the whole region. The must had a spontaneous fermentation, spent almost a year on fine lees, and additions of SO2 is very scarce. It’s rich and smooth-textured compared with more well-known loureiros, but the high acidity (almost 10 g/L) makes it very appealing.
Simple and delicious fare
Quinta da Palmirinha 2014 (Fernando Paiva)
Quite deep yellow with a greenish hue. Aromas of yellow apple, lime, herbs, nuts and a hint of smoke. Inspiring and fresh acidity, that makes it last in the mouth.
Food: Fish, shellfish, white meat