# Acrobat Castelão (2021)

- **Producer:** Adega Vinomoto
- **Colour:** red
- **Type:** still
- **Grapes:** Castelão
- **Region:** Lisboa, Portugal
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, strawberry, redcurrant, plum, black pepper, herbaceous, biscuit, leather, forest floor, game

## About this wine

Acrobat is a vibrant, low-intervention red wine crafted by Adega Vinomoto in collaboration with the highly regarded Portuguese winemaker Rodrigo Martins. Sourced from the cool, Atlantic-influenced Lisboa region, this project highlights the potential of traditional Portuguese grape varieties grown in limestone-rich soils. The wine is designed to show a fresh, authentic, and unmanipulated side of the Castelão grape, capturing the maritime climate and rustic elegance of the region.

## Interesting facts

- Crafted in collaboration with Rodrigo Martins, a leading figure in Portugal's modern natural and low-intervention wine movement.
- Made from 100% Castelão, one of Portugal's most historic and widely planted red grape varieties.
- The vineyards are heavily influenced by cool Atlantic breezes, giving the wine a signature fresh acidity and saline touch.

## Food pairing

The high natural acidity and moderate tannins of this light-to-medium-bodied Castelão make it exceptionally food-friendly. It cuts through the fat of pork and duck beautifully, while its earthy, rustic undertones complement mushrooms and cured meats. It can also be served slightly chilled to pair with oily fish like grilled sardines.

## Wine making process

The grapes are hand-harvested from sustainably managed vineyards. In the cellar, Rodrigo Martins employs a minimal-intervention approach. Fermentation occurs spontaneously with indigenous yeasts in temperature-controlled stainless steel vats to preserve the bright, primary fruit profile of the Castelão grape. The wine undergoes natural malolactic fermentation and is aged on its fine lees before being bottled with minimal filtration and very low sulfur additions.