Chocapalha Arinto

Chocapalha Arinto

A pure expression of Arinto sourced from 26 year old vineyards 28 miles northwest of Lisbon, this refreshing white is vinified in stainless steel vats and aged for 5 months on the lees before bottling.

Wine Production

A slow fermentation taking 27 days allows for the development of floral and citrus aromoatics and the 5 months on the lees softens the bracing acidity of the Arinto grape. 

Tasting Notes

Bright lemon yellow in color with a freshly aromatic nose of citrus and tropical fruits, Quinta de Chocapalha Arinto boasts lively acidity and a lingering finish.

Food Pairing

Pairs well with fresh salads, grilled white fish, and roasted chicken.

A pure expression of Arinto sourced from 26 year old vineyards 28 miles northwest of Lisbon, this refreshing white is vinified in stainless steel vats and aged for 5 months on the lees before bottling.

Wine Production

A slow fermentation taking 27 days allows for the development of floral and citrus aromoatics and the 5 months on the lees softens the bracing acidity of the Arinto grape. 

Tasting Notes

Bright lemon yellow in color with a freshly aromatic nose of citrus and tropical fruits, Quinta de Chocapalha Arinto boasts lively acidity and a lingering finish.

Food Pairing

Pairs well with fresh salads, grilled white fish, and roasted chicken.

Vineyard & Production Info

Vineyard name:
Arinto
Vineyard size:
13 acres
Soil composition:
Calcareous and Clay
Training method:
Guyot
Elevation:
825 feet
Vines/acre:
1600
Yield/acre:
2.4 tons
Exposure:
Northern / Southern
Harvest time:
mid September
Bottles produced of this wine:
38,270

Winemaking & Aging

Maceration length:
22
Varietal composition:
100% Arinto
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
27 days
Fermentation temperature:
54 °F
Malolactic fermentation:
no
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
6 months
Total SO2:
110

Analytical Data

pH level:
3.14
Acidity:
6.7 g/L
Alcohol:
12.5 %
Dry extract:
22.2 g/L
Total SO2:
110
Residual sugar:
0.6 g/L