

Dominio do Acor Vinha Celta Jaen 2022
Dominio do AcorGrape: Jaen
Vintage: 2022
Type: Red
Sourced from high-altitude old vines nestled in the granite foothills of the Serra do Açor in Portugal's iconic Dão region, Vinha Celta highlights the delicate, fragrant side of the Jaen grape (known across the border in Spain as Mencía). Domínio do Açor—a project co-founded by winemaking master Luís Seabra—focuses on minimal-intervention, biodynamic farming that lets the rugged mountain terrain speak clearly. The grapes are grown on shallow, decomposed granite soils at cool elevations, promoting slow ripening and preserving aromatic precision. In the cellar, the fruit is wild-fermented with a high proportion of whole clusters in large, neutral oak vessels to preserve freshness and floral complexity. Aged gently on fine lees without heavy extraction or new oak, it is bottled unfined and unfiltered with minimal sulfur.
In the glass, it pours a bright, translucent ruby-garnet color. The nose is extraordinarily fragrant and lifted, bursting with wild strawberries, sour red cherries, crushed violets, white pepper, and a cool, herbal whisper of pine resin and mountain garrigue. On the palate, a "crystalline" core of granite-driven acidity slices through the juicy red fruit profile, giving the liquid an ethereal, weightless agility. Fine, powdery tannins frame the mid-palate with subtle chalky texture, while the whole-cluster fermentation adds a savory, herbal spice that balances the fruit. It glides into an intensely fresh, bone-dry finish that leaves a persistent, mouthwatering trail of wild cranberries, crushed granite, and cracked pepper.
Winery
Domínio do Açor is based near Oliveira do Conde, in the Terras de Senhorim area of Portugal’s Dão. Granite is the defining geological thread, with old field blends and separately planted parcels preserving a wide range of local grapes. Encruzado, Cerceal and Bical are important to the whites, while varieties such as Touriga Nacional and Alfrocheiro shape the reds. Winemaker Luís Lopes, viticulturist João Costa and terroir consultant Pedro Parra bring complementary experience to a project centered on the differences between its vineyards.
Farming is moving toward organic cultivation, with biodynamic practices introduced in selected parcels. In the cellar, indigenous yeasts, stainless steel, carefully chosen barrels and traditional granite lagares are used according to the wine. Aging on fine lees and measured handling aim to develop texture while keeping the fruit and the character of the site clear. The Vila Romana wines provide a broader view of the property, while bottlings such as Vinha Ruína and Vinha Celta focus more closely on individual grapes and parcels within the estate.
