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Nortico is a celebration of the people and culture of northern Portugal. The label artwork features the traditional, hand-painted, ceramic, tiles, common to the region, known as Azulejos. This is a tribute to the long history of craftsmanship. Nortico was founded by local native and former diplomat, Rui Abecassis, with a desire to offer something approachable, yet authentic. Alberto Orte, a prolific Spanish winemaker, makes the wines sustainably, and according to tradition. There are just two wines in the Nortico line; an Alvarinho, and a Rose.




This is 100% Alvarinho (Albarino) sourced from vines planted between 1910 and 2005, in over 100 small plots, near the villages of Moncao and Melgaco. These areas are protected from oceanic winds by a half-circle of hills. The altitudes vary from low altitude to well over 100 meters above sea level. The soils are predominantly granite. Here there is a diurnal shift, resulting in balanced, lively, wines. After harvest, the grapes are sorted, then cold fermented. Afterwards, the wine is racked, filtered, and cold stabalised.  The wine is aged in stainless steel for four months prior to release. Despite the geographic location, this is not made like Vinho Verde, there is no added Co2, and the wine has a fuller body. In many ways, this has more to do with the other side of the river, in Galicia, Spain. Nortico Alvarinho has ripe, yellow apples, lemon oil, crisp pears, and sea salt.  Pair this wine with raw oysters, garlicky shrimp, or fish tacos.




This wine is typically 40% Alvarelhao, 40$ Pedral, and 20% Vinhao. The vines were planted in chist and granite at elevations between200 an 300 meters above sea level. The vines were planted between 1970 and 1980.  After harvest and sorting, the grapes are lightly pressed in whole clusters, and the juice ferements for no more than 36 hours. The wine is then filtered and cold stabilized, followed by 4 months in stainless steel tanks prior to another filtration, and then bottling.  The classic rose notes of tart cherries and cranberries, are intermingled with some salty, savoury, mineral notes. Pair this with peppery salami, medium aged cheeses, mild Vietnamese food.


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