Aromas from the Adega

There is a good smell emananting from the adega today. With the cooler air tempeatures, an aroma of fresh, clean fermenting fruit hits you before you even walk in through the door. Much of this is coming from our Trincadeira which was crushed yesterday and has just begun to ferment. It has a potential alcohol of 14% (about right) and a pH of 3.5 which suggests a very nicely balanced wine. I tasted the must at the end of the day and it shows good colour and none of the herbacousness that we often get from Trincadeira here in the serra. I am quite optimistic. This seems to be a good year for fragrant, fruity wines but it remains to be seen just how much structure we will get.  Tomorrow when we pick the old vine fruit we will find out.