Sacrossanto, sublimation of pleasures

2008-03-28T11:18:00.002Z

In this blog we invite you to take place in a journey to taste our traditional delicacies, whether wines or food, fell the most exquisite flavours that will lead you to an unforgettable sublimation of pleasures.

Before leaving, we kindly ask you to make your orders trough e-mail. Prices and quantities will be disclosed on demand, as well as, place any inquires that you my find necessary.

2008-03-28T10:16:00.042Z

The WINES from MINHO ... Alvarinho and Vinho Verde

The Demarcated Region of Vinho Verde is located in the northwest of Portugal in an area traditionally known as Entre-Douro-e-Minho. Orografically, the region presents itself as a wide amphitheatre rising gradually from the maritime border to the inland, exposed to the Atlantic Ocean influence, reinforced by the main river valleys orientation that facilitates the maritime winds' penetration.

It was in the Northwest of Portugal, the most populated region since Asturian-Leonese times, that the dense population spread through the fields of the region. There are many references to vine growing, whose development started by the initiative of religious orders, as well as by the positive contribution of the Portuguese Crown. Viticulture had not much importance until the XII-XIII centuries, when wine consumption started to be part of the habits of the Entre-Douro-e-Minho population. The demographic and economic expansion itself, the enhancement of agricultural trade and the development of metal currency, turned wine into an important and essential source of revenue.

Although its export was rather limited, history reveals, however, that it should have been the Vinho Verde wines the first Portuguese wines to be known in the European markets (England, Flanders and Germany), specially those of Monção and Ribeira de Lima sub-regions. In the XIX century, the institutional reforms, opening the way to a larger commercial freedom, as well as the transport and communication's revolution, were the cause for the definitive changes in the regional viticulture panorama.

The quality guidance and the Vinho Verde wine production and trade regulations appeared in the beginning of the XX century, when the Law of September 18, 1908 and the Decree of October, 1st of the same year, demarcated the "Vinho Verde Region" for the first time. Cultural issues, wine types, the grape varieties and vine's guiding systems forced the division of the Demarcated Region in six sub-regions: Monção, Lima, Basto, Braga, Amarante and Penafiel. Of great importance in all the world was the acceptance of the "Vinho Verde" Denomination of Origin petition report presented to the OIV - Office International de la Vigne et du Vin - in Paris (1949), and the subsequent recognition of the international certificate of this Denomination of Origin by the GIPO - General Intellectual Property Organisation, in Geneva (1973).

The recognition of the Denomination of Origin bestowed, from the international law point of view, the exclusive use of the denomination "Vinho Verde" to a wine with unique characteristics, mainly due the geographic environment and its natural and human elements.

I – ALVARINHO WINES FROM MELGAÇO

Our choices of Alvarinho from Melgaço:

SOALHEIRO

DONA PATERNA

CASA DE MIDÃO

TERRAS DAS ALDEIA

COTO DA MOURA

Appellation: Alvarinho DOC
Sub region: Melgaço, sub-region of Monção
Demarcated Region: Vinho Verde (Minho)
Country: Portugal
Type: white

Alvarinho Variety
An old grape variety of exceptional quality, deservedly famed for the varietals wines it is produced in the Minho region, specifically in the two sub regions of Monção and Melgaço. Alvarinho has a highly characteristic floral and fruity profile with notes of lime tree, balm mint, honeysuckle, peach, grapefruit and apple, all well-married with the high acidity typical of crisp white wines from north-west Portugal. The grapes yield balanced wines with good structure and alcohol levels. Between all the Vinho Verde Demarcated Region varieties, Alvarinho is the most noble.

Viticulture
Alvarinho vines can found growing around the trunks of poplar trees and in bushes along the outside margins of a field. When grown in a vineyard, the vines need to be wire trained with large canopies to accommodate the typical 30 to 40 buds per vine. The grape responds well to the heat and humidity though the high yields and bunching of clusters usually keeps the grapes within the margins of ripeness.

Alvarinho Wine notes of taste
Alvarinho is noted for its distinctive aroma, very similar to that of Viognier and Gewurztraminer, suggesting apricot and peach. Elegant citric colour, shining green tonalities, unusually limpid, frank and clean nose, very delicate aroma, discloses youth, fruited with good aromatically intensity. In mouth it has good attack, good acid structure, leaving a final taste of vivacity and persistence cool. Alvarinho Wine is personalized and distinguishes itself from the others by its balance full of emotional feelings. It is for their originality, one of the best world wines. Alvarinho is unusually light, and generally medium-high in acidity with alcohol levels of 12 to13.5%.

Recommendations
It must be served chilled and on frappé, between 8° and 10° Celsius degrees, but slowly cooled to conserve its entire aroma and taste. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
You could drink this happily enough as an aperitif, but it really shines with food. Seafood and fish are the better choice given the body of the wine.

ALVARINHO SOALHEIRO
ALVARINHO DONA PATERNA
ALVARINHO CASA DE MIDÃO
ALVARINHO TERRAS DA ALDEIA
ALVARINHO COTO DA MOURA

II – ADEGA COOPERATIVA DE MONÇÃO

Monção. A proud village of Minho. Land of vineyards and traditions.

DEU LA DEU – ALVARINHO WINE

Appellation: Alvarinho DOC
Sub region: Monção
Demarcated Region: Vinho Verde (Minho)
Country: Portugal
Type: white

The grapes are selected when they arrive to the Cellar, on the basics of their alcoholic richness and sanitary condition. After being weighed and smashed, the nust is carefully observed. After fermentation, it is stabilized and bottled, remaining like that for a period of time before it is commercialized.

Alvarinho is a very personalized wine that stands out among others due to its balance, its citrine colour, its characteristics and unique fruited flavour, mouth-full and pleasantly mouth-persistent. Its alcohol contents from 11,5 to 13°, its unique nature in the world, demand that it is drunk at 10 to 12° centigrade degrees, preferably "frappé" at the consumer's table, twenty to thirty minutes after having been opened, in order to be tasted by all those who know how to take profit from its organoleptic properties. It is also an excellent appetizer.

Colour
Citrine

Bouquet
Caste-specific, intense, delicate and floral.

Flavour
A taste that results from a balance between alcohol contents and acidity.

Body
Alvarinho is a full-bodied wine due to the value of its dry extract and other main components.

Harmony
The relation between its alcohol contents, fixed acidity and flavour component result in good harmony and mouth-persistence.

Appraisal
It is a quality wine, with a well balanced composition and notorious flavour component.

Recommendations
It should be served between 11º-13ºC.

Suggestions
You could drink this happily enough as an aperitif, but it really shines with food. Seafood and fish are the better choice given the body of the wine.

MURALHAS DE MONÇÃO WHITE WINE

The Cellar also produces the caste Trajadura which is allotted with Alvarinho wine and gives origin to the wine under the name of Muralhas de Monção (Walls of Monção). Who does not know it in the market?

This wine benefits from the freshness of the Trajadura caste, with a unique flavour and alcohol contents of around 11°. It is a dry wine which does not have the acidulous characteristics of most green wines. It is full-bodied wine, with a little gas, excellent at the table to accompany fish or shellfish when not to cool.

The Muralhas de Monção wine shares most of the characteristics of Alvarinho, differing mainly in its lower alcohol contents.

Varieties
Alvarinho and Trajadura.

Colour
Citrine

Bouquet
Delicate scent, proceeding from Alvarinho and Trajadura, but less intense than Alvarinho.

Flavour
A taste that results from a balance between alcohol contents and acidity.

Body
Not as intense as Alvarinho due to a less dry extract, but still full-bodied.

Harmony
The relation between its alcohol contents, fixed acidity and flavour component result in good harmony and mouth-persistence.

Appraisal
It is a quality wine, full-bodied, due to the relation alcohol/fixed acidity and flavour component.

Recommendations
It should be served between 11º-13ºC.

Suggestions
You could drink this happily enough as an aperitif, but it really shines with food. Seafood will work but fish is a better choice given the body of the wine.

III – ADEGA COOPERATIVA DE PONTE DE LIMA

Ponte de Lima will surprise the most demanding visitor with the beauty and harmony of its architecture, surroundings, gastronomy, and above all, with the uniqueness of its Verde white wines, which are, indeed, of unrevealing quality.

Ponte de Lima wines have always stood out for their unique vivaciousness, smoothness and aromas. Oh to savour a wine region…

LOUREIRO IP Selected Harvest Wine

Appellation: Vinho Verde DOC
Sub region: Lima
Demarcated Region: Vinho Verde (Minho)
Country: Portugal
Type: white

Loureiro Variety
Grown mainly in the upper Minho region along the River Lima valley, Loureiro is a very old grape variety yet is largely responsible for the success of white wine in recent years. Aromatically exuberant, Loureiro (along with Moscatel) is considered the most perfumed of Portuguese grapes, evoking bay leaf, lime tree, acacia, orange and peach. Along with Alvarinho, Loureiro is a grape of great typicity, producing varietals wines as well as in blends. In blends with other regional grapes, its exceptional aromatic qualities construct some of the best white wines in Portugal.

Viticulture
Integrated Protection Control aims to decrease the negative impacts of agriculture on environment and develop a sustainable viticulture. The wine Loureiro IP is made from the grapes of Loureiro variety and is produced according to Integrated Control programmes. The vineyards are controlled from first left till the harvest, as well as the grapes are quality certified.

Loureiro IP Wine notes of taste
Grapes are carefully selected and harvested at the best stage of ripeness. Before fermentation, they are submitted to a special process of maceration, which gives the wine a fine, fruity and intense aroma, alongside with a delicate, well structured and complex flavour. This excellent white wine reflects all the care that grapes were submitted to.

Loureiro wine is a unique product in the entire world with a blending of aroma and petillance that makes it one of the most delicious natural beverages. Medium in alcohol, Loureiro has great digestive properties due to its freshness and special qualities. It is a highly regarded wine, especially for summer drinking. The malolactic fermentation gives it a distinctive taste and personality.

Recommendations
It must be served chilled and on frappé, between 8° and 10° Celsius degrees, but slowly cooled to conserve its entire aroma and taste. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
Loureiro IP is an ideal choice to accompany plates of fish and sea food, as well as an aperitif.

LOUREIRO WHITE WINE

This wine comes from the Demarcated Region of Vinhos Verdes and is exclusively produced from the most famous white grape variety of the region Loureiro.

This wine is dry, lively and aromatic. It is clear, with citrus colour and straw reflexes and has delicate and fresh aroma, floral bouquet and a citrus finish. It is a well balanced wine, full bodied with a characteristic acidity, persistent in its aroma and flavour.

It should be served at 8-10 ºC.

IV – WHITE SPARKLING WINES

Bubbly, lightly carbonated or fizzy, sparkling wines are ubiquitous throughout the wine world. Like port and late harvest and dessert wines, sparkling wines can be made from just about any grape variety. Old benchmarks are being joined (and sometimes challenged) by newcomers, resurgences of forgotten and obscure types and even new creations. In this module we will address the methods of producing sparkling wines, regional styles, terminology and a little history as well as grape varieties used in many of the most common sparklers of the wine world.

Our choices of White Sparkling Wines:

Alvarinho SOALHEIRO

Alvarinho QUINTA PIGARRA

Vinho Verde Sparkling QUINTA DO FERRO

Vinification
Our sparkling wines are produced according with the Méthode Champenoise, or the classical method. While carbon dioxide bubbles can be injected into sparkling wines much like they can be into carbonated soft drinks, a second additional fermentation process occurs and it takes place in the bottle.

Grapes for most sparkling wines are harvested considerably earlier than those meant for still table wines. This keeps the alcohol levels in the finished product in check, but also accounts for the delicate and subtle character of sparkling wines.

Once the wine is finished with the first fermentation and blended, it is poured into thick bottles, topped off with a solution of wine, sugar and yeast called liqueur de tirage, sealed, typically with a crown cap like those used on beer bottles (but not the twist-off type) and laid on its side for an extended period of time. This period may be as long as several years. During that time, the yeast converts the added sugar to alcohol and carbon dioxide, which dissolves in the wine. The less imparts richness to the wine as it ages.

Before the sparkling wine is finished and can be sold, the lees must be removed from the bottle. The first step top achieving this is referred to as called remuage a French term meaning re-wetting) or riddling in English. The neck is gradually rotated and inverted from a 45° angle into a neck-down position. Each time, the bottle is tapped to help move the lees into the top of the neck. The process takes approximately eight weeks when done by hand but can be done in eight days by a computer-operated machine called a Gyropalette.

The plug of lees is removed in a process called dégorgement or disgorging in English. In this step, the neck of the bottle is dipped in freezing brine or glycol, which flash-freezes the plug of lees (and some of the wine) into a solid mass that comes out easily as one piece when the cap is removed. Brine is used for the same reason as glycol: they both lower the temperature at which the solution freezes. This allows for a colder dipping solution and faster, more thorough freezing. Modern producers insert a small plastic reservoir, called a bidule into the neck to facilitate extraction of the frozen plug.

The final step, called dosage, involves topping the sparkling wine off with sweeter wine to achieve a desired style. The bottle is then sealed with the distinct mushroom-shaped cork, held in place with a wire basket, covered in foil and either aged or released to market.

The Méthode Champenoise tends to impart a greater richness and breadth of aromas and flavours.

Alvarinho Sparkling Wines Variety
Alvarinho Sparkling wines are made with Alvarinho variety. Alvarinho is an old grape variety of exceptional quality, deservedly famed for the varietals wines it is produced in the Minho region, specifically in the two sub regions of Monção and Melgaço. Alvarinho has a highly characteristic floral and fruity profile with notes of lime tree, balm mint, honeysuckle, peach, grapefruit and apple, all well-married with the high acidity typical of crisp white wines from north-west Portugal. The grapes yield balanced wines with good structure and alcohol levels. Between all the Vinho Verde Demarcated Region varieties, Alvarinho is the most noble.

White Sparkling Wines Variety
Our white sparkling wine is made with Avesso variety, a high quality white grape variety, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous.

White sparkling wines notes of taste
Elegant citric colour, shining green tonalities, unusually limpid, frank and clean nose, very delicate aroma, discloses youth, fruited with good aromatically intensity. In mouth it has good attack, good acid structure, leaving a final taste of vivacity and persistence cool. Rated among Portugal's top sparkling wines, these are really fresh tasting with yummy, zingy citrus flavour and a refreshing light zip to the finish. These sparkling wines are the truly taste of aristocracy.

Recommendations
It must be served chilled and on frappé, between 8° and 10° Celsius degrees, but slowly cooled to conserve its entire aroma and taste.

Suggestions
They are an ideal choice to accompany plates of fish and sea food, as well as desserts. Our choices of sparkling are the perfect festive beverage for your unforgettable celebrations.

Curiosities
According to Dr. Michael Apstein at Harvard Medical School sparkling wine & Champagne does go to your head faster than still wine. The reason is the bubbles. The dissolved carbon dioxide hastens the absorption of alcohol into the bloodstream.

ALVARINHO SPARKLING SOALHEIRO
ALVARINHO SPARKLING QUINTA PIGARRA
VINHO VERDE SPARKLING QUINTA DO FERRO

2008-03-27T16:16:00.027Z

The WINES from DOURO

Located in Northeast Portugal, within the Douro River basin, surrounded by craggy mountains that give it very particular soil and climacteric characteristics, this region spreads over a total area of approximately 250 000 hectares and is divided into three sub-regions that differ greatly from each other not only as regards the weather but also for socio-economical reasons.

The existing characteristics in the Douro region affect the economic use that is made of the natural resources and the activities developed there. In the old days, viticulture was only greatly widespread in the upper stretches of the Douro River, which is why many authors adopted the expression "Upper Douro" when they referred to the winemaking region known today as the Lower and Upper Corgo. One of the original demarcations that separated the so-called "Alto Douro" from the "Douro Superior" (very upper Douro) was the Cachão de Valeira canyon. This geological obstacle consisted of a huge granite outcrop that prevented navigation beyond this obstacle. The differences between the two areas were truly visible, be it only the spreading vineyards below it.

Later, with the removal of the block of granite during the reign of queen Dona Maria II, viticulture spread eastwards, albeit less extensively so in the truly Upper Douro. Following the administrative reforms of 1936, the area below the canyon was subdivided into two sub-regions, the Lower Corgo and the Upper Corgo, and these designations were also applied to the different wines produced in both these sub-regions. The Lower Corgo has the largest amount of land under vines. The Upper Corgo extends upstream from that point to the Cachão de Valeira and is less covered with vineyards. The Upper Douro, the name now exclusively applied to the area above the Cachão de Valeira, extends east up to the Spanish border.

The characteristics of the climate, topography e soil in the Douro affect the degree to which the natural resources can be profitably used and the activities that develop around them. It was the co-existence of several types of quality wine in the Demarcated Region of the Douro that determined the need for the criteria that are applied to selecting and sharing the musts that are produced in the region. Thus, of the entire amount of land under vines, only 26 000 ha are authorised for Port Wine.

Viticulture, the main activity of most farmers in the region, takes place under particularly rigorous climacteric conditions, on stony soil that cannot be put to any other use. Before a vineyard can be planted on the very steep slopes, the land has to be shaped to form terraces. The manner by which the vines are trained is the one that best overcomes the restraints imposed upon them by the climate, the soil, the needs of the plants and the production goals. In many cases, almond and olives trees are planted around the edges of the vineyards.

Douro was the world first Demarcated Wine Region, created in 1756 by the Marquis of Pombal, a minister under King Dom José I. From the top of a belvedere or from a mountain pinnacle, Douro region, adopted by UNESCO as a World Heritage Cultural Landscape, arouses feelings and emotions that poets, writers and artists over time have, in vain, tried to immortalize in words or in coloured brushstrokes. Since ancestral times, duriense man was forced by necessity to invent its own survival; with its arms strength shaped the secular landscape and the poor and rough soil, turning it in endless suspended gardens that today produce one of the most world famous nectars. Although Port wine is its most famous product, wine connoisseurs find red and white wines produced here equally fascinating.

The region dry and hot summers combined with its barren and rocky soil restrict production to small quantities, but of high quality. The reds are dense, with intense notes of blackberry, and everything that a young Port wine has can be found. A red wine from Douro is an invitation to the sublimation of pleasures.

Because of the various technological choices currently available, Douro wines are made in a wide range of styles.

White wines can be fresh, with fruity and floral aromas and an intense bouquet, and these should be consumed young. One can also find white wines that have fermented or aged in wood. These are wines with complex aromas of tropical fruit, with a touch of almonds, buttery, full-bodied and with a potential for ageing.

Red wines may be young, with aromas of cherry and raspberry, rounded and ready to be consumed as soon as they are bottled. The Douro Region is also particularly suitable for making red wines for ageing. When these are young, they are a deep purple, with aromas of black fruit, chocolate, violet and touches of wood, in the event that one choose this type of ageing. These full-bodied and powerful wines in their youth become complex and delicate when they reach their peak.

I –ADEGA COOPERATIVA DE ALIJÓ

Alijó is an historic town situated at the foot of the Vilarelho Mountain, on the Alijó Plateau, 600m above sea level. According to the legend, it was founded by the Arabian Emir Ali Job, who gave it its name. The cultivation of vines started to be practised in this region long ago, and there are signs of it in the Roman and Visigoth eras.

RESERVES FROM ALIJÓ

Red Reserves are a selection of the finest Douro stocks and grown on vines at altitudes of between 150 and 500 metres. The vines are grown on steep hills of schistose shale soil, rising several hundred metres from the banks of the Douro River. The predominant stocks are Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Barroca and Mourisco. The wines are made by the system of fermentation on the skin in stainless steel self-emptying casks, and under controlled temperatures. They are aged in wooden casks of French oak for a variable period according to type and brand, and later they are further aged in the bottle. Their range of alcoholic content varies between 12º and 13,5º. Reserves are only produced in good quality years.

Appellation: Douro Reserves
Sub region: Upper Corgo
Demarcated Region: Douro
Country: Portugal
Type: red

Wines notes of taste
These reserves are rich, concentrated, full of earthy black fruits with a hint of old French oak. They invite us to powerful sensations, however they are light-bodied, smooth and aromatic.

Recommendations
Reserves should be served at between 16º and 20ºC. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
Reserves are an ideal choice to go with meat and fish plates, as well as cheese and desserts.

II – DOURO WINES AND RESERVES OF GONÇALO SOUSA LOPES AND RUI CUNHA

The simplicity of a handmade masterpiece.

SECRET SPOT – Douro Red 2004 – Single Vineyard

Appellation: Douro
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: red

Secret Spot is a project of Gonçalo Sousa and Rui Lopes da Cunha which aims to produce wines of a single vineyard that have potential to create a wine of unique qualities. Every year different vineyards that we think to have these potential are followed by us, but only one will bear the Secret Spot label. To maintain the secrecy, colours are attached to these vineyards so they can be identified. We recognize the origin of the wine by the colour dot at the top of the capsule. The label golden colour has been chosen to represent the Douro region.

The year
The vineyard year of 2004 started with a dry winter. The first rains came in proper time, which so much contributed to the uniform development of the vine. The beginning of the maturation period of happened in very unusual conditions for the region, i.e. mild temperatures and relatively high humidity. In early September the dry and warm weather returned, providing therefore a perfect ripeness, essential to obtain grapes of the highest quality.

Vineyard
The vine that led to the Secret Spot first edition is characterized by its aged over 70 years where a mixture of the region traditional varieties grows, and also by its low production per strain (less than 200 grams). The vines had a low vegetative growth, with small bunches holding small scattered berries. For a layman would be an abandoned vineyard. The human intervention is merely limited to pruning and harvest.

Harvest
The grapes were hand harvested to boxes of 15kg and moved away from the plot with the aid of a mule. Then the grapes went to refrigerated facilities where they remained at 5 ° C for 18 hours.

Wine production process
This is the selection of individual bunches in carpet, total removal of leaves, followed by a soft crushing of the berries. The fermentation takes place in the stone mill using the traditional foot trodden. The temperature control is moderate. The wine stages in new oak casks for 14 months. A minimalist oenological attitude was adopted throughout this production process to ensure the wine’s whole personality. The wine is neither filtered nor stabilized by the cold. With time natural sediments may be formed.

Colour
Very intense red.

Aroma
Young wine, combining depth and complexity. It made us remember very ripe forest fruits with a note of spices beyond the balsamic side. Elegant sweetie and smoked component afforded by the stage in barrels.

Notes of taste
It has a very soft attack. The tannins are present, but they are very thin and smooth. Secret Spot is a full-bodied and concentrated wine with long and attractive ending.

Recommendations
It should be served at between 16º and 20ºC. The bottle should be opened twenty to thirty minutes before being assessed. When still young, we recommend its decantation, as well as the use of a Bordeaux model type glass.

Suggestions
Secret Spot is a wonderful and perfect choice to go with strong plates full of personality, such as black pig, hare and pheasant.

CROOKED VINES 2005

Appellation: Douro
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: red

Vineyard
The grapes come from very old vines embedded in small valleys. The ancestral cultural practices recommended a high density of vines, thus forcing the roots to explore deeper soil horizons. This practice together with the age of the strains leads to a low production. All these vines have a common characteristic: present an aged and twisted trunk- "Crooked Vines."

Varieties
Crooked Vines is the product of a typical mixture of duriense varieties.

Wine production process
Partial stripe of the grape followed by a gentle crushing. The fermentation takes place in the stone mill using the traditional foot trodden, and in stainless steel vats where daily manual soft remakes are performed allowing protracted fermentation. The temperature control is moderate. The wine stages in new oak casks for 16 months. The wine is neither filtered nor stabilized by the cold. With time natural sediments may be formed.

Colour
Intense maroon and violet colour.

Aroma
Crooked Vines has a complex and intense aroma, where ripe red and black fruits combined with balsamic hints comes out. Its fund is floral with notes of spices.

Notes of taste
It is full-bodied, voluminous while an elegant wine, it has firm and ripe tannins with prolongation.

Recommendations
It should be served at between 16º and 20ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
Crooked Vines is a wonderful and perfect choice to go with hunting or game plates and strong cheeses.

SEDNA - DOURO RED RESERVE

Appellation: Douro Reserves
Sub region: Upper Corgo
Demarcated Region: Douro
Country: Portugal
Type: red

Vineyard
A set of old vineyards planted on terraces predominantly south exposed with a very poor and rocky soil were selected to produce this reserve. This wine complexity comes from the high density of vines, low yields and a wide range of varieties.

Varieties
Traditional old duriense varieties.

Wine production process
Total stripe of the grape followed by a gentle crushing. The fermentation takes place in the stone mill using the traditional foot trodden and combined with daily manual soft remakes. The temperature control is moderate. The wine stages in new oak casks for 12 months. The wine is neither filtered nor stabilized by the cold. With time natural sediments may be formed.

Colour
Good dark ruby colour.

Aroma
Sedna Reserve has a ripe aroma with good intensity, where red fruits stand out and elegant floral notes. Light suggestions to casks toasts.

Notes of taste
It has full-bodied, voluminous and elegant tasting notes, with persistent ending.

Recommendations
It should be served at between 16º and 18ºC. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
Sedna Reserve is an ideal choice to go with Mediterranean plates, as well as traditional Portuguese gastronomy.

SEDNA DOURO RED

Appellation: Douro
Sub region: Upper Corgo and Douro Superior
Demarcated Region: Douro
Country: Portugal
Type: red

Vineyard
The Torto River is one of the main tributaries of Douro’s southern bank. The selected vineyards to produce this wine are old ones with about 40 to 50 years planted in terraces with a range of different varieties. The terraces levels have different exposures, orientations and altitudes without ever leaving the river vicinity, printing to wine different characteristics: fruit, freshness and body. The grapes from Muxagata contribute to the colour and structure due to their deeper maturation conditions.

Varieties
Traditional duriense varieties, such as Tinta Roriz, Touriga Franca, Touriga Nacional and Tinta Barroca.

Wine production process
Total stripe of the grape followed by a gentle crushing. The fermentation takes place in the stone mill using the traditional foot trodden and in small stainless steel vats where daily manual soft remakes. The temperature control is moderate. The wine partially stages in new oak casks for 10 months. The wine is neither filtered nor stabilized by the cold. With time natural sediments may be formed.

Colour
Intense ruby colour.

Aroma
Fresh aroma with good intensity, elegant floral notes and mild suggestions of casks toasts.

Notes of taste
Smooth, elegant recalling berries with persistent ending.

Recommendations
It should be served at between 15º and 17ºC. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
Sedna Douro Red is an ideal choice to go with Mediterranean plates, as well as traditional Portuguese gastronomy.

SEDNA DOURO WHITE

Appellation: Douro
Sub region: Favaios, Upper Corgo.
Demarcated Region: Douro
Country: Portugal
Type: white

Vineyard
The choice of location is due to the altitude at which the vineyards and the varieties are. At 550m the maturation is smooth providing a high concentration aromatic and a balanced acidity.

Varieties
Gouveio, Rabigato, Moscatel, Malvasia Fina and Fernão Pires.

Wine production process
Total stripe of the grape. The grapes are crushed whole. Static defecation. The fermentation takes place in stainless steel vats with temperature control. The wine is left sur lie for 4 months.

Colour
A fresh citrus green colour.

Aroma
The aroma is intense and fresh with elegant floral and tropical notes.

Notes of taste
The Sedna Douro White is dry, voluminous and it has a balanced acidity with very nice and persistent ending.

Recommendations
It should be served at between 10º and 12ºC.

Suggestions
Sedna Douro White is an ideal choice to go with strong fish plates.

III – QUINTA DO VALLADO WINES

In the heart of the Douro region, a few miles from the historical centre of Régua, Quinta do Vallado spreads along both banks of the Corgo River, right where it meets the Douro. With references dating back to 1716, the Quinta belonged to the legendary D. Antónia Adelaide Ferreira and has remained in the family ever since. It is now in its sixth generation.

Part of the 38 ha vineyards are still young, aged between 6 and 10 years old. But the best plots, about 26 ha with more than 60 years old, largely compensates for it. João Ferreira Álvares Ribeiro, Francisco Ferreira and Francisco Olazabal have already reached very high quality levels, recognized by international experts like the Wine Spectator magazine.

QUINTA DO VALLADO DOURO RED RESERVE

Appellation: Douro Reserves
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: 14%

Origin of the blend
70% old vineyards (more than 20 grape varieties all mixed); 27% from 15 years old vines of Touriga Nacional and 3% of Sousão.

Varieties
Old vineyards: Tinta Roriz, Tinta Amarela, Touriga Franca and others. New vineyards: Touriga Nacional and Sousão.

Vinification
The grapes from the old vineyards (over 80 years old) were vinified in stainless steel, temperature controlled; remontage vats, holding up to 5.000 kilos of grapes each. The chosen parcels of the 16 hectares of the old vineyards at Quinta do Vallado were vinified separately, the fermentation lasting an average of 8 to 20 days. The grapes from the younger vineyards of Sousão were foot trodden in lagares and fermented in the lagares for 6 days.

Ageing
The wines from the old vineyards were then stored in stainless steel tanks for the duration of the malolactic fermentation and were afterwards racked to 225 litres new French Allier Oak casks. The wines from new vineyards were immediately stored in similar 225 litres casks of new French oak where they underwent the malolactic fermentation and, after a first racking, were aged until the final blending.

Aroma
Very concentrated, with balsamic oak notes, fig and black plum aromas, tobacco.

Notes of taste
Full bodied, firm, mature and silky tannins. Mineral notes and a very elegant, persistent and complex ending.

Recommendations
It should be served at between 16º and 20ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
It is a wonderful and perfect choice to go with hunting or game plates and strong cheeses.

QUINTA DO VALLADO DOURO WHITE RESERVE

Appellation: Douro Reserves
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: white
Alcohol: 12,5%

Varieties
Rabigato, Verdelho or Gouveio and Viosinho.

Vinification
Fermented in 225 litres French Oak casks from different forests: Allier, Vosges and Nevers. 70% in new casks, and the rest in one year old casks.

Ageing
Aged for 10 months in French oak casks, with periodical batonnage.

Aroma
Mineral notes on the nose, well integrated with oak.

Notes of taste
Full bodied, with excellent acidity, good complexity and with a persistent ending.

Recommendations
It should be served at between 10º and 12ºC.

Suggestions
This wine is an ideal choice to go with strong fish plates.

QUINTA DO VALLADO DOURO RED

Appellation: Douro
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: 13,5%

Varieties
Touriga Nacional (25%), Touriga Franca (20%), Tinta Roriz, Tinta Amarela, Tinta Barroca and Sousão.

Vinification
The grapes from the younger vineyards (8 to 12 year old) contributed with 70% of the final blend. The remaining 30% came from the very old parts of the vineyards (over 70 years old). The great majority of the wines, both from the old as from the newer vineyards, were fermented in 10.000 kg stainless steel tanks for a week. A small part of the grapes from the old vineyards were foot trodden and fermented in lagares for the same period. All wines were fermented under controlled temperature varying between 26º and 28ºC. The finest of the press wine, from a traditional basket press, was also used for ageing for the final blend.

Ageing
85% aged for 17 months in stainless steel tanks. The remaining 15% aged in 225 litres French Allier Oak casks for 12 months until final blending.

Aroma
Very concentrated, with intense mature red fruit aromas, hints of violets and esteva (a local Portuguese resinous bush).

Notes of taste
Taste: Great structure, full bodied, matured round tannins, with a long persistent ending.

Recommendations
It should be served at between 16º and 18ºC. The bottle should be opened twenty to thirty minutes before being assessed.

Suggestions
It is an ideal choice to go with Mediterranean plates, as well as traditional Portuguese gastronomy.

QUINTA DO VALLADO DOURO WHITE

Appellation: Douro
Sub region: Upper Corgo
Demarcated Region: Douro DOC
Country: Portugal
Type: white
Alcohol: 13,0%

Varieties
Rabigato, Verdelho, Viosinho and Arinto.

Vinification
The grapes of the different grape varieties were all fermented after a very soft pressing in our modern presses. The fermentation lasted for nearly one month at temperatures varying between 16º and 18ºC.

Ageing
About 85% of the wines were aged in stainless steel tanks before the final blending and bottling. The remaining 15% was aged in new French Oak 225 litres casks for the same period.

Aroma
Melon notes on the nose, well integrated with a spicy floral aroma.

Notes of taste
Persistent dry fruit notes, full, well balanced flavour.

Recommendations
It should be served at between 10º and 12ºC.

Suggestions
This wine is an ideal choice to go with strong fish plates.

IV – BURMESTER DOURO WHITE

In 1730, Henry Burmester and John Nash founded Burmester & Nash in London, a cereal trading company. They moved to Vila Nova de Gaia and in 1750 began shipping port wine to the British Isles and the rest of Europe. The family name originates from the German word 'Burgmeester', meaning 'mayor' - as the family came from the small north Germany city of Moelln. The firm was dissolved at the end of the 18th century, when Henry Burmester Jr. and his two sons, Fredrick and Edward, set up a new port wine company, H.Burmester & Sons. In the end of the millennium, Amorim Group acquires BURMESTER being recently acquired by Sogevinus SGPS, S. A. Group.

Appellation: Douro
Sub region:
Demarcated Region: Douro DOC
Country: Portugal
Type: white
Alcohol: 13,0%

Varieties
Malvasia Fina, Gouveio and Ribagato.

Vinification
The grapes of the different grape varieties were all fermented after a very soft pressing in our modern presses. The fermentation lasted for nearly one month at temperatures varying between 16º and 18ºC.

Colour
Golden green colour.

Aroma
It presents an intense aroma of tropical fruits and smooth floral notes, ensuring an unforgettable experience on a sunny and balmy summer afternoon.

Notes of taste
In the mouth it has hints of fruits, good acidity balanced with persistent ending.

Recommendations
It should be served at between 10º and 12ºC.

Suggestions
This wine is an ideal choice to go with the most delicate fish and sea food plates.

V – QUINTA DO CRASTO

Quinta do Crasto is located on the right bank of the river Douro, halfway between Régua and Pinhão. Like other great Douro quintas, its origins lie in ancient times (the name CRASTO comes from the Latin word castrum, a Roman fort). References to Quinta do Crasto date as far back as the early seventeenth century, long before the Douro became the world’s first demarcated wine region in 1756.

In fact, the first known references to Quinta do Crasto date back to 1615, and at the time of the Marquês de Pombal the quinta was included in the first “Feitoria” (which restricted port production to an area demarcated by granite markets), alongside the most important quintas in the Douro region. One of these markers called “marco pombalino” dated from 1758, can still be seen at the Quinta.

In the early 1900s, Quinta do Crasto was purchased by Constantino de Almeida, the founder of the famous Constantino Port house. After his death in 1923, his son Fernando de Almeida continued to run the Quinta and to produce the highest quality Port wines (1927 Vintage is still in the cellar).

In 1981, Leonor Roquette (daughter of Fernando de Almeida) and her husband Jorge Roquette assumed a majority stake and management control over the estate, and with the help of their sons, Miguel and Tomás, initiated the process of remodelling and expanding the vineyards, and the project of producing top table wines for which Quinta do Crasto has won a world-wide reputation.

Large investments were made over the last years to restructure the vineyards and install modern winery equipment, guaranteeing the production of high quality table wines, such as Crasto Douro Red, Quinta do Crasto Douro Reserva Old Vines, single variety wines.

QUINTA DO CRASTO DOURO DOC RED WINE

Appellation: Douro
Sub region:
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: 14,0%

Varieties
Tinta Roriz, Tinta Barroca, Touriga Franca and Touriga Nacional.

Vinification
Grapes are hand picked in small plastic craters. Pumping over with hand plunging in temperature controlled fermentation tanks. Each variety is vinified separately. Wine was bottled with only a slight filtration.

Ageing
The wines were aged in stainless steel vats and in American and French oak casks, for 12 months.

Evolution
The wines average age is between 16 to 20 years. Therefore, they are ready to be consumed.

Aroma
Quinta do Crasto's Douro Red is a fresh, fruity wine which is accessible at an early age combining the character of the fruit with hints of spice.

Notes of taste
The palate is rich and vibrant well supported by soft tannins and balanced acidity.

Recommendations
It should be served at between 16º and 20ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
It is a wonderful and perfect choice to go with hunting or game plates, roasted meats and strong cheeses.

VI – RAMOS PINTO WINES … a tale of seduction…

Founded by Adriano Ramos Pinto in 1880, Casa Ramos Pinto rapidly became noted, at the time, for its innovative and enterprising strategy. Associated with quality bottled wines, it began operating on the Brazilian market in the early 20th century and quickly became responsible for half of the wine exported to South America, whilst it was still conquering generations of loyal customers in Portugal and Europe. These were the natural results of a forward thinking strategy, based on the modernisation of selection, batching and ageing circuits, and the special care which Adriano Ramos Pinto devoted to the packaging and promotion of his wines.

The Ramos Pinto wines have therefore become a reference of quality. Aware that the quality of its wines were confined to the earth of the wine producing Douro, Casa Ramos Pinto meticulously studied this Demarcated Region, and eventually became the owners of a number of estates with very special characteristics. The objective was to ensure the control and quality of the whole production process. By perfecting its wines, Ramos Pinto created unique nectars with its own signature. In 1990, Casa Ramos Pinto became part of the Roederer Group, whose history has identical characteristics. The qualities that gave fame to Casa Ramos Pinto now took on an international dimension.

DUAS QUINTAS RED

Quinta de Ervamoira is located in the heart of the Douro, in schist soil and at low altitude. The grapes are grown in a hot, dry climate, allowing for deep maturation. In granite soil, at a higher altitude, we find Quinta dos Bons Ares where the grapes mature in fresh, windy weather that gives them freshness and vivacity.

It was careful tasting that made it possible to join "Duas Quintas" in a unique, fruity, strong and complex wine. Touriga Francesa, Tinta Roriz and Touriga Nacional are the varieties used to produce this wine.

Appellation: Douro
Sub region: Douro Superior
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: %

Varieties
Touriga Francesa, Tinta Roriz and Touriga Nacional.

Vinification
Its vinification was made vineyard-by-vineyard and variety-by-variety.

Ageing
After malolactic fermentation, the wine is aged for six months in new oak casks. It is then bottled at Bons Ares, where it matures for another two years.

Colour
Lovely red ruby colour, alive and healthy, splendid menisque, deep colour.

Aroma
Floral, intense and fruity. Such a pretty nose, with strawberry, blackberry and a hint of vanilla.

Notes of taste
Spicy and delicious wine with deep and powerful fruit. The finish is long and velvety.

Recommendations
Open the bottle one hour before serving. It should be served at room temperature, between 15ºto 20ºC.

Suggestions
It matches with all types of meat and game - especially with garlic dishes.

DUAS QUINTAS RED RESERVE

It is a meticulous selection of the best vintage grapes from Quinta de Ervamoira and Quinta dos Bons Ares that is used to produce this wine. Its vinification was made vineyard-by-vineyard and variety-by-variety. Duas Quintas Reserva is blended mainly from Touriga Nacional grapes, with a small proportion of Tinta Barroca. After malolactic fermentation, the wine is aged for six months in new oak casks. It is then bottled at Bons Ares, where it matures for another two years.

Appellation: Douro
Sub region: Douro Superior
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: %

Varieties
Duas Quintas Reserva is blended mainly from Touriga Nacional grapes, with a small proportion of Tinta Barroca.

Vinification
Its vinification was made vineyard-by-vineyard and variety-by-variety.

Ageing
After malolactic fermentation, the wine is aged for six months in new oak casks. It is then bottled at Bons Ares, where it matures for another two years.

Colour
Intense red, with plum and cherry reflects. Very well involved with splendid meniscus.

Aroma
Intense and expressive. It is resinous, spicy and with well mature red fruit aromas, pepper, mulberry involved by a vanilla touch result of a successful stage in wood.

Notes of taste
Fine attack, limpid and deeply intense. From the beginning, we can feel the mature fruit, very sweet and tasty. A good acidity gives it a good balance on the mouth. Excellent harmony between the fruit and the tannins.

Recommendations
Open the bottle one hour before serving. It should be served at room temperature, between 15ºto 20ºC.

Suggestions
It matches very well with game and particularly well with sausages and garlic dishes.

BONS ARES RED WINE

The Quinta dos Bons Ares, a property which dates back to Roman times, as confirmed by the archaeological remains found at this site, was bought by Casa Ramos Pinto in 1985 with a view to setting up a vinification centre.

The Quinta dos Bons Ares was chosen due to a number of decisive factors: the high altitude which makes the climate milder in the Summer and therefore more appropriate for the storing and settling of the wines, its proximity to the Quinta de Ervamoira and the production of more acidic and fresher grapes than those produced in the other quinta, which are riper and more highly concentrated, all of which make an extraordinary blend.

The Quinta dos Bons Ares is located in the Douro region, sub-region of the Upper Douro, in the parish of Touça, at an altitude of 600 metres. It has a total surface area of 50 ha, 20 ha of which are occupied by vines.

Most of the varieties produced at Bons Ares are Viozinho with 35%, followed by Cabernet Sauvignon with 30%, Riesling with 10%, Merlot with 10% and Touriga Nacional with 15%.

Appellation: Regional Wine of Trás-os-Montes
Sub region: Douro Superior
Country: Portugal
Type: red
Alcohol: %

Varieties
Touriga Nacional (60%) and Cabernet Sauvignon (40%) were the varieties used to create this wine at Quinta dos Bons Ares that confers it the category of Regional wine.

Vinification
Classical methods of fermentation, with controlled temperature, were employed.

Ageing
The wine matured six months in young oak barrels.

Evolution
It can be enjoyed immediately, but it will benefit from ageing a few years in bottle.

Colour
Lovely red colour, not too opaque, with reddish aureole.

Aroma
Intense, deep, complex and elegant, velvety and very structured. We can note wild aromas like blackberry and some spice notes.

Notes of taste
Bodied and round. It is a fresh and involving wine, with some fruit notes as cherry, plum, and it's well supported by smooth and velvety tannins. Harmonious, well structured with good potential.

Recommendations
You'll profit more from the wine if the bottle is open one hour before serving and then decanted.

Suggestions
It matches well with meet, but specially game.

BONS ARES WHITE WINE

The altitude and granite soil of Quinta dos Bons Ares give the wine an amazing acidity and freshness that, together with the fruit, grant it an extremely elegant finish.

Appellation: Regional Wine of Trás-os-Montes
Sub region: Douro Superior
Country: Portugal
Type: white
Alcohol: %

Varieties
This wine was produced at Quinta dos Bons Ares, the grape varieties used being Viozinho and Sauvignon Blanc.

Vinification
Pelicular maceration was the vinification technique employed. Part of the mixture was fermented in inox vats with controlled temperature, while the other part was fermented in young oak wood.

Colour
Green lemon, with soft yellow nuances. Good intensity and perfect limpidity.

Aroma
It presents a strong, expressive and personalised aroma. At the beginning, the fruit sensation is evident, followed by some floral aromas that confers it a remarkable freshness and harmony.

Notes of taste
Very fresh, fruited and aromatic. A slight acidy confers it freshness accompanied by a flavour of matured fruit, very elegant and a long finishing.

Recommendations
It should be served cool (10 to 12ºC) and open just before serving.

Suggestions
Salads, seafood and some fishplates.

VII – PRATS & SYMINGTON WINES

The Symington family have been producing Port since 1882 and own some of the finest Port Companies: Warre, Dow, Graham and Quinta do Vesuvio, all specialising in Vintage Ports. Bruno Prats is a leading Bordeaux winemaker and former owner of Chateau Cos d'Estournel. He continues to produce wine in Chile. In 1998, the two families resolved to embark on a project to make a top class red wine in the Douro. Both families were convinced that the Douro was capable of producing a red wine of great distinction.

CHRYSEIA WINE

Chryseia 2005 was made from a rigorous selection of grapes from Quinta da Vila Velha, Quinta do Bomfim and Quinta da Perdiz. From a very thorough initial triage, of the 200,000 kg of grapes vinified, a mere 25,000 litres were classified for Chryseia 2005. This was the smallest selection to date that corresponds to 30,500 bottles. 34,000 bottles of Post Scriptum, the second wine, were also bottled.

2005 was an extraordinarily hot year. A dry 2004 Autumn was followed by a Winter with hardly any rain, and Summer was extremely hot and equally dry. The characteristic schistous soils found in the Douro once again proved to be a very important ally to the vines, providing them with water in the midst of a period of prolonged drought. This phenomenon illustrates the Portuguese saying "há chuva que seca e sol que rega" (there is rain that dries and sun that irrigates). The extreme heat and drought accelerated the ripening of the grapes in the Douro. The Touriga Nacional at Quinta da Vila Velha was picked at the very early date of the 6th September. The rain that came as a true blessing on the 7th September allowed for perfect ripening and the rest of the Vintage proceeded in ideal harvest conditions between the 12th September and 1st of October.

Due to the particular weather conditions we decided to favour the Touriga Nacional that represents 70% of the final blend, the rest being made up of Touriga Franca and a little Tinta Roriz.

Appellation: Douro
Sub region:
Demarcated Region: Douro DOC
Country: Portugal
Type: red
Alcohol: 13%

Varieties
Chryseia is made from Touriga Nacional, a low yielding variety of great complexity and finesse, and Touriga Franca (was Touriga Francesa) which is more tannic. Also used are Tinta Roriz, known as Tinto del País (Tempranillo) in Ribera del Duero, and Tinto Cão, a variety with a most attractive aroma.

Microclimates vary significantly in the Douro. Each variety has been chosen from the vineyard where it grows best.

Vinification
The different varieties are hand-picked at their optimum maturity and are vinified separately in a dedicated winemaking facility within the Symington family's ultra-modern Quinta do Sol winery in the Douro.

A Bordeaux-trained oenologist, Stephane Point, based in the Douro, oversees the vinification process and barrel development of the wines.

Ageing
The wine aged in French oak barrels of 400 litres.

Colour
Deep intense colour, very young.

Aroma
A floral and very delicate nose with subtle hints of vanilla and cherries.

Notes of taste
Extremely fresh on the palate with very well integrated tannins. Lovely smooth, balanced and fruity finish. Very harmonious and elegant. A complete wine.

Recommendations
Open the bottle one hour before serving. It should be served at room temperature, between 15ºto 20ºC.

Suggestions
It is a wonderful and perfect choice to go with strong plates full of personality, such as black pig, hare and pheasant, and also meats with garlic sauce.

VIII – COIMBRA DE MATTOS WINES

QUINTA DOS MATTOS – TINTA RORIZ RESERVE

Appellation: Douro DOC Reserve
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: red
Alcohol: 13,65%

Variety
Tinta Roriz (Aragonês) 100%.

Vinification
The fermentation takes place in stainless steel vats with temperature control.

Ageing
The wine staged for 10 months in oak casks.

Colour
Closed ruby colour.

Aroma
Intense aroma reflecting the variety with notes of sweetie wild berries fruits and slightly smoked.

Notes of taste
Well structured, with strong tannins but not aggressive ones, and in the mouth is very persistent.

Recommendations
It should be served at 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
This wine is excellent by itself or with any full flavoured dishes, such us game, red meats and spicy food.

QUINTA DOS MATTOS – TOURIGA FRANCA RESERVE

Appellation: Douro DOC Reserve
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: red
Alcohol: 13,65%

Variety
Tinta Franca 100%.

Vinification
The fermentation takes place in stainless steel vats with temperature control.

Ageing
The wine staged for 10 months in oak casks.

Colour
Black.

Aroma
Ripe black berries aroma enriched with complexes nuances of cacao and slightly smoked.

Notes of taste
Well structured, without being aggressive. Smooth and creamy in the mouth with notes of coffee and an excellent persistency in the end with fruit.

Recommendations
It should be served at 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
This wine is especially appropriate to accompany grilled and roast meat plates, as well as velvet cheeses, and pastas.

QUINTA DOS MATTOS – TINTA RORIZ AND TOURIGA FRANCA RESERVE

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: red
Alcohol: 13,54%

Variety
Tinta Roriz (Aragonês) and Touriga Franca.

Vinification
The fermentation takes place in stainless steel vats with temperature control.

Ageing
The wine staged for 10 months in oak casks.

Evolution
The quality improves during the first 6 to 8 years. This is being recommended maximum storage time.

Colour
Closed ruby.

Aroma
Complex, intense and rich aroma, where the notes of sweetie wild berries fruits and slightly smoked from the Tinta Roriz blends perfectly well with ripe black berries aroma with complexes nuances of cacao from the Touriga Franca variety.

Notes of taste
Full-bodied wine with strong but smoothed tannins that give him a pronounced voluptuousity and a long end.

Recommendations
It should be served at 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
To be served with the best international food and cheeses.

QUINTA DOS MATTOS – SELECTED HARVEST

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: red
Alcohol: 13,35%

Variety
Tinta Roriz (Aragonês), Touriga Franca and Touriga Nacional.

Vinification
The fermentation takes place in stainless steel vats with temperature control.

Ageing
The wine staged in oak casks.

Evolution
The quality improves during the first 8 years. This is being recommended maximum storage time.

Colour
Grenat.

Aroma
It has an intense aroma of red berries blended with some ripe fruit.

Notes of taste
This wine is full-bodied, with strong but smoothed tannins, leaving in the mouth the good fruit taste.

Recommendations
It should be served at 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
To be served with the best international food and cheeses.

QUINTA DA LACEIRA – RED WINE

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: red
Alcohol: 13,10%

Variety
Tinta Roriz 100%.

Vinification
In leaching vats with auto-vinificators and temperature control.

Ageing
The wine staged stainless steel vats and in oak casks.

Colour
Closed ruby.

Aroma
Red berries aroma with a note of gooseberry, It has the complexity of being staged in wood barriques.

Notes of taste
Full-bodied with velvet and balanced tannins and a natural flat acidity. Long and persistent end with the variety fruit being left in the palate.

Recommendations
It should be served at 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. Its decantation is recommended, as well as the use of a Bordeaux model type glass.

Suggestions
This wine is excellent by itself or with any full flavoured dishes, such us game, red meats and spicy food.

QUINTA DA LACEIRA – SELECTED HARVEST WHITE WINE

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: white
Alcohol: 13,35%

Variety
Verdelho, Malvasia Fina and Rabigato.

Vinification
Classical system of "bica aberta" (fermented without the skins) with static decanting of the must at 10ºC, followed by fermentation at controlled temperature.

Ageing
This wine staged in stainless steel Inox vats.

Colour
Light citrus with greenish glows.

Aroma
A fruity aroma with intense notes of tropical fruits.

Notes of taste
Medium bodied with a perfect acidity, who gives an excellent freshness and a pleasant and fruity persistent end of tasting.

Recommendations
It should be served at 10ºC.

Suggestions
Especially appropriate to accompany boiled or roast fish cooked with spicy sauces, cod and roasted or grilled meats.

IX – EBORAE VITIS E VINUS

AUSTER WHITE WINE

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: white
Alcohol: 14,50%

Variety
Ribagato, Gouveio and, Malvasia Fina.

Vinification
A well kept secret…

Colour
Light citrus with yellow shadows. Perfect limpidity.

Aroma
The initial impact is very attractive, shows a scent where the mineral notes are overcome by the tropical fruits ones and some jam. Intense, expressive and personalised, which ensures an unforgettable experience on a sunny and balmy summer afternoon.

Notes of taste
In the mouth appears structured and soft, without fail to show fresh and engaging. The fruit presence and freshness from beginning turns it very pleasant. It is a soft and round wine.

Recommendations
It should be served cool (10 to 12ºC) and open just before serving.

Suggestions
With the most exquisite and delicate salads, shellfish and some fish plates.

X – REAL COMPANHIA VELHA

In 2006 Real Companhia Velha celebrated 250 years of existence and uninterrupted activity on behalf of the Porto Wine trade. Behind, there is a fabulous history and a glorious past. For the future there is the continuous commitment for quality and the confidence of a well established company with the vigour and the vision to make further history.

Since its foundation by Royal Charter of King Dom José in 1756, many Kings have reigned in Portugal and the importance of Real Companhia Velha is well demonstrated through the numerous services to the community and the support of the majestic privileges granted by Queen D. Maria I, King D. João IV, Queen D. Maria II and King D. Pedro. For more than one century, between 1756 and 1865, Real Companhia Velha played such an important role in the Porto industry, as regulatory body, as well as trade promoter, that it can be said, the history of the Company is almost the History of Porto.

On the 7th December 1865 by Royal Decree of King Regent Dom Fernando who declared free the exports through the Porto Harbour of all wines produced in Portugal, the company lost its majestic privileges and became a public company trading in the open Porto market continuing to develop the reputation of its name all over the world.

EVEL WHITE WINE

Evel is the leading Douro Brand in Portugal. Its’ white wines are produced in the famous vineyards of Real Companhia Velha, at Quinta do Casal da Granja located in the Alijó district. Quinta do Casal da Granja produces the finest white grapes in the region whose blends provide the distinctive flavour and character of Evel wines.

Appellation: Douro DOC
Sub region:
Demarcated Region: Douro
Country: Portugal
Type: white
Alcohol: 13,30%

Variety
Malvasia Fina, Donzelinho, Gouveio and Moscatel.

Vinification
Up to date winemaking practices adapted from the New and the Old World.

Colour
Evel has beautiful straw colour.

Aroma
Very complex with intense floral and white fruit aromas.

Notes of taste
On the palate this medium bodied wine is presented with a good balancing acidity and flavours of peaches and melon.

Recommendations
Should be served between 8ºC and 10ºC.

Suggestions
Evel is a perfect accompaniment to white meats, chicken and pork. Excellent with fish, being lobster the most elegant accompaniment.

XI – THE NEW DOURO TASTING

QUINTA DA TERRA FEITA – POEIRA WINES

Jorge Moreira’s Poeria has already been covered in depth on wine anorak, but here I had a chance to try the first three vintages side-by-side. 2001 is fantastic and will age very well; after an initial flourish it’s beginning to close down. 2002 is a bit tougher, will probably live longest of the three, and despite the tricky vintage is a very serious wine, 2003 is the most approachable and will be the one to drink first.

POEIRA 2004

Dense, spicy and full on the nose. Taut and quite complex. Rich with lovely fruit, but still fresh and elegant, with good acidity.

The palate shows great concentration and structure with some smooth but very firm tannin. Slightly earthy, minerally undercurrent and good acidity. Elegant with fantastic potential. Excellent 95/100.

2008-03-27T15:29:00.025Z

The WINES from ESTREMADURA

Vine-growing and wine production in the province of Estremadura are traditions that go back several centuries, earning special mention due to the increasing notoriety of the Vinho Regional Estremadura. Consumers regard it as a fine alternative to very typical wines due to its geographic indication and because it is possible to use a wide range of vine varieties. Such is the case of wines with DOC designation (registered designation of origin) from Arruda, Alenquer, Óbidos and Torres Vedras, produced in the West. Even in a short presentation of the wine products from Estremadura, it is unavoidable to mention the production of the famous liqueurs and spirits from Lourinhã, as well as the more recent production of sparkling wine and fresh and pleasant light wine, which is especially suitable to serve with the typical seafood dishes of the region’s gastronomy.

I –COMPANHIA DAS QUINTAS

Companhia das Quintas (which means in English “The Estates Company”) owns and operates six wine producing estates in the most outstanding appellation wine regions in Portugal.

It is a consumer oriented Company with the obsession to create estate grown and bottled quality wines, based on the most effective relation between the best Portuguese grape varieties with the most exclusive environmental characteristics of each region, estate or terroir.

QUINTA DE PANCAS CABERNET SAUVIGNON

Since 1498, the majestic Manor House of Quinta das Pancas, and a unique terroir have given this emblematic property unique characteristics.

The manor has undergone several changes throughout the centuries. It still has a porch in Norman style on the entrance yard, and in the interior XVIth century Mudejar green and white tiles, as well as wooden ceilings, can be seen in some of the rooms.

Quinta de Pancas is considered a big name in Estremadura and well known among wine lovers. It has been a flagship estate for the Alenquer region for over 10 years and many local producers, spurred on by the success of Pancas vinification and bottling techniques have followed its example. The Quinta recently renovated its winery, investing in new fermentation equipment and top casks made by the best French, Spanish and Portuguese coopers

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 14,50%

Variety
Cabernet Sauvignon 100%.

Vinification
Fermentation with maceration at a controlled temperature.

Ageing
This wine staged 8 months in French oak barrels.

Evolution
To drink now or to age for 5 years in the bottle.

Colour
Dark ruby.

Aroma
Elegant, complex and mature wine, where the spices notes are in balance with the fruit.

Notes of taste
It has s soft touch in the mouth but it is full-bodied and has a long after taste.

Recommendations
It should be served at 18ºC.

Suggestions
Quinta de Pancas is an excellent wine to accompany meat, game dishes and cheese.

MORGADO DE SANTA CATARINA

Appellation: DOC Bucelas
Demarcated Region: Bucelas
Region: Estremadura
Country: Portugal
Type: white
Alcohol: 13,10%

Variety
Arinto 100%.

Vinification
Peliclar maceration followed by fermentation in French oak barriques.

Ageing
It has staged sur lie for 3 months in French oak barriques, and to ensure full flavour complexities is stirred with bâtonnage (in the classic manner).

Evolution
To drink now or to age for 6 years in the bottle at the constant temperature of 17ºC.

Colour
Intense yellow.

Aroma
Very complex aroma resulting from mature fruit carefully selected and hints of Vanilla from fermentation in new French oak barrels.

Notes of taste
Extremely rich taste with balanced structure reflecting the natural freshness and acidity of the Arinto variety and the vanilla from the wood. Long and persistent after taste.

Recommendations
It should be served at 12ºC.

Suggestions
Especially appropriate to accompany boiled or roast fish cooked with spicy sauces, cod and roasted or grilled meats.

PROVA RÉGIA

Appellation: DOC Bucelas
Demarcated Region: Bucelas
Region: Estremadura
Country: Portugal
Type: white
Alcohol: 12,60%

Variety
Arinto 100%.

Vinification
Peliclar maceration followed by fermentation with controlled temperature between 15º and 16ºC.

Ageing
It has staged sur lie for 3 months in French oak barriques, and to ensure full flavour complexities is stirred with bâtonnage (in the classic manner).

Evolution
To drink now or to age for 4 years in the bottle at the constant temperature of 17ºC.

Colour
Citrus colour.

Aroma
It is an intense wine with notes of tropical and citrus fruits, with some very tenuous hints of pineapple and apricot.

Notes of taste
Voluptuous and heavy aromatic. It is a wine with good acidity. Persistent end.

Recommendations
It should be served at 12ºC.

Suggestions
It is particularly recommended for fish, seafood, vegetables and cold plates.

II – CASA SANTOS LIMA

Casa Santos Lima is situated in Alenquer, approximately 45 kms north of Lisbon, in a very traditional wine region and where the typical Portuguese rural landscape appears in all its glory.

Casa Santos Lima has been a family owned company for several generations and was founded by Joaquim Santos Lima, who in the turn of the XIXth century, was a great producer and exporter. Other cultures like apples, pears and prunes are also produced, though the vineyard is definitely the most important. The winery has benefited over the years, of numerous improvements and the introduction of recent technologies. A modern bottling line was also installed.

With the aim of producing and bottling quality wine, the company developed a multi-brand strategy, producing brands with excellent quality/price ratio, frequently considered as “Best Buys”. Casa Santos Lima also presents a strategy of great flexibility and attention to the specific needs of our clients, either through a quick response to their requirements or by anticipating market trends.

The vineyards are distributed by several neighbouring Quintas (Estates). They are located on gentle slopes of altitudes between 110 m. and 220 m., with excellent sun exposition and a climate smoothened by the sea breeze from the Atlantic Ocean, less than 25 kms away. The annual average rainfall is about 700mm and it mainly occurs between October and April, giving the soil (with good water-retaining capacity), enough water for an excellent plant development. The dryness of the summer months (June, July, August and September) and average temperatures of 21 / 22 ºC (ranging from maximum daily temperatures of 27/28 ºC to minimal night temperatures of 15 / 16 ºC), allow the ideal thermic amplitude to obtain balanced maturations and great quality grapes.

The soils are mainly clay and limestone from the Superior Jurassic, and there have been found numerous examples of maritime life fossils and even Dinosaur traces (Apatosaurus alenquerensis).

The vineyard re-plantation has been made at a steady pace since 1990 and over 120 ha have been planted with the noblest Portuguese varieties, with a unique regional character, and also, in a smaller scale, with the best international varieties.

A sustainable agriculture system is developed in all vineyards and orchards. The adoption of non-mobilisation between the vineyard lines, has allowed the prevention of soil erosion, natural yield reduction and earlier maturations, all important aspects when producing quality grapes.

CASA SANTOS LIMA TOURIGA FRANCA

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 13,00%

Variety
Touriga Franca 100%.

Viticulture
Density of 3.500- 4.000 Plants/ha. Clay and limestone soils.

Vinification
Pressing after total destemming. Fermentation in stainless steel vat of 10 000 litres with pumping over system and temperature control to 28-30 Celsius. Maceration in contact with skins and cap (submerged) for 28 days.

Ageing
4 to 6 months ageing in oak barrels.

Evolution
The quality improves during the first 8 years. This is being recommended maximum storage time.

Colour
Dark and attractive bright ruby.

Aroma
Showing the characteristics of this unique variety, in an appealing set of sensations, the first impressions are fruits like cherries and prunes. Some toast and vanilla also mark this wine.

Notes of taste
In the mouth, notes of toasted wood can be found. Creamy at first, evolutes to an harmonious and persistent aftertaste, with young yet fine tannins.

Recommendations
It should be served at 18ºC.

Suggestions
Especially appropriate to accompany grilled and roast meat plates, as well as velvet cheeses, and pastas.

III – QUINTA DA CORTEZIA

Here in Quinta da Cortezia, we create wines from their own vineyards with flavours in mind. We would like Quinta da Cortezia drinkers to experience the pleasure we had in making them.

Looking out across Quinta da Cortezia vineyards, one immediately senses a difference. Cultivated with passion and a singular vision of 3 meticulously hedged vineyards are unique in this region. There is continuity in the way the vines are planted, tended and harvested that imbues each vintage with unwavering quality. These estate vineyards are blessed by sunshine and enhanced by good natural Terroir conditions, ideal for vine growing – clay stone soil with signs of Jurassic fossils sea-shells.

QUINTA DA CORTEZIA TOURIGA NACIONAL RED WINE

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 14,50%

Variety
Touriga Nacional 100%.

Viticulture
Several viticultural techniques are used to enhance the needed flavours to create the final blend.

Vinification
The winemaking process depends also on modern and well equipped new wineries like the one in Quinta da Cortezia, which has been technically improved so that the grapes can be properly vinified and yield for some of the finest vines in the world.

Ageing
300 days in French oak barrels, 120 days (minimum) in the bottle before being released.

Evolution
The presence of phenolic substances guarantee long life and freshness.

Colour
Beautifully deep ruby.

Aroma
This is a fully ripe Touriga Nacional showing-off tons of fleshy plum, nice blackberry character in the nose. Really nice layering of spicy aromas as well.

Notes of taste
The flavours are almost explosive in the mouth. Similar ripe fruit carries through the palate with layers of spice. The structure here is firm and powerful. The balance is on target and should offer countless joy.

Recommendations
After oxygenating for 15 minutes in a large tulip-shaped glass it should be served between 16º and 18ºC.

Suggestions
To be served with good quality meats, strong and tasty cheeses.

QUINTA DA CORTEZIA TINTA RORIZ WINE

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 13% to 14,50%

Variety
Tinta Roriz 100%.

Viticulture
Several viticultural techniques are used to enhance the needed flavours to create the final blend.

Vinification
The winemaking process depends also on modern and well equipped new wineries like the one in Quinta da Cortezia, which has been technically improved so that the grapes can be properly vinified and yield for some of the finest vines in the world.

Ageing
After a wood ageing of each varietals wine in French oak barrels for 210 days, as assemblage is made in an ideal proportion, followed by a 120 complementary stage, in the same barrels, in acclimatized wine cellar. Then, remains bottled for a minimum of 120 days more.

Evolution
Drink now or in the next 5 years.

Colour
Very deep black ruby colour.

Aroma
The aromas are of appealing ripe red cherries and plums with plenty of complementary sweet, toasted vanilla-like French oak.

Notes of taste
The mouthful is soft and round yet has a burst of cherry and plum sweet flavours. The structure here is firm and powerful, being a flavourful wine of also a good wine to aged. The initial entry palate is soft, but the flavours and intensity of the wine builds across the mid-palate ending with a long finish.

Recommendations
After oxygenating for 15 minutes in a large tulip-shaped glass it should be served between 16º and 18ºC.

Suggestions
To be served with the best international food and cheeses.

QUINTA DA CORTEZIA WHITE WINE

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: white
Alcohol: 12,50% to 13,50%

Variety
Arinto blended with small amounts of Chardonnay and Fernão Pires.

Viticulture
Several viticultural techniques are used to enhance needed flavours to create the final blend.

Vinification
The winemaking process depends also on modern and well equipped new wineries like the one in Quinta da Cortezia, which has been technically improved so that the grapes can be properly vinified and yield for some of the finest vines in the world.

Evolution
Ready to drink now or through the next 3 years.

Colour
Lemon-lime colour.

Aroma
Unoaked wine with lemon-lime and grassy flavours that are intense and vibrant.

Notes of taste
Lively acidity picking up tar citrus edge some almond butter notes, which carries the flavours on a long and complex aftertaste.

Recommendations
It should be served between 8º and 10ºC.

Suggestions
To be served with sea-food, fresh fish, oriental food, vegetables or just by it.

VINHA DAS CONCHAS “SPECIAL SELECTION”

Appellation: Regional Wine of Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 13% to 14%

Variety
Touriga Nacional, Tinta Roriz, Merlot and Alicante Bouschet.

Viticulture
Several viticultural techniques are used to enhance the needed flavours to create the final blend.

Vinification
The winemaking process depends also on modern and well equipped new wineries like the one in Quinta da Cortezia, which has been technically improved so that the grapes can be properly vinified and yield for some of the finest vines in the world.

Evolution
Ready to drink now or through the next 5 years. The presence of phenolic substances guarantee long life and freshness.

Colour
Vibrant ruby colour.

Aroma
A solid modern style, complex full body wine. Pretty flavours of wild fruits (blackberries and raspberries) and some chocolate well balanced with vanilla from short stage in French oak barrels.

Notes of taste
Being produced in the Atlantic Coast has a natural acidity, associated to soft and well matures tannins, which confers great elegance.

Recommendations
After oxygenating for 15 minutes in a large tulip-shaped glass it should be served between 16º and 18ºC.

Suggestions
To be served with the best international food or cheese.

IV – CHOCAPALHA

Quinta de Chocapalha is located in the surroundings of Aldeia Galega and it spreads over the sunny hills of Alenquer, a Delimited Region in the northwest of Lisboa. Its historical and excellent vineyards are known since the 16th century and have belonged to Diogo Duff, a brave Scottish man who received the "Tower and Sword" insignia, given by King João VI.

Alice and Paulo Tavares da Silva bought the estate in the 1980s and made significant investments in its 45ha of vineyard. The introduction of new cultivation methods has allowed the family to consolidate the quality and reputation of their wines. The well known Sandra Tavares da Silva, their daughter, is in charge of the Oenology Department.

The first wines were very seductive and showy; the following ones are in a slightly more serious, structured style. They’re very nice wines.

CHOCAPALHA RESERVE RED

Dark, perfumed, intense spicy nose is really vivid. Lovely boldness. The palate is bold and rich, spicy and full with good structure and nice freshness, despite the weight. Lovely stuff. 92/100.

Appellation: Estremadura DOC
Demarcated Region: Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 14,50%

Variety
60% Touriga Nacional and 40% Tinta Roriz.

Vinification
Grapes were previously destemmed and underwent a pre-fermentative cold maceration for 48 hours. Fermentation took place in lagares for about 12 days, at a controlled temperature which did not exceed 27ºC.

Ageing
Ageing and malolactic fermentation in 100% new, French oak barrels for 18 months.

Colour
Intense, purple colour with violet tones.

Aroma
Intense aroma of well-ripe black fruit, chocolate and floral notes typical of the Touriga Nacional.

Notes of taste
Concentrated in the mouth with well-ripe tannins and a long, fresh finish.

Recommendations
After oxygenating for 15 minutes in a large tulip-shaped glass it should be served at 16ºC.

Suggestions
To be served with the best international food or cheese.

QUINTA DE CHOCAPALHA

An eclectic blend that brings together Tinta Roriz, Touriga Nacional, Alicante Bouschet, Castelão and Cabernet Sauvignon. Deep coloured, with beautifully vivid pure fruit on the nose. The palate is ripe and full with vivid dark fruits and spicy, chocolaty richness. Very tasty. 89/100.

Appellation: Estremadura DOC
Demarcated Region: Estremadura
Region: Estremadura
Country: Portugal
Type: red
Alcohol: 14,00%

Variety
Touriga Nacional, Tinta Roriz and Alicante Bouschet.

Vinification
Grapes were previously destemmed and underwent a pre-fermentative cold maceration for 48 hours. Fermentation took place in lagares for about 10 days, at a controlled temperature which did not exceed 28ºC.

Ageing
Ageing and malolactic fermentation in 2nd and 3rd wine French oak barrels for 16 months.

Colour
Intense violet colour.

Aroma
Very concentrated in the nose with well-ripe fruit.

Notes of taste
Excellent concentration of ripe fruit and good acidity.

Recommendations
After oxygenating for 15 minutes in a large tulip-shaped glass it should be served at 16ºC.

Suggestions
To be served with the meat plates and cod fish or cheese.

2008-03-27T12:25:00.028Z

The WINES from the SETUBAL PENINSULA

TERRAS DO SADO

The Terras do Sado Terroir is located between two Nature Reserves – the Tagus estuary to the Northwest and the Sado on the Southwest, on the east side of the Arrábida hills and on the west side of the Alentejo´s province clays. The Terras do Sado region is unique in climate and soil conditions.

The climate is Mediterranean, type and the soil, named Pliocenico de Pegões, is a sandy soil formed over millions of years by sand transported by the rivers Tagus and Sado. It is the climate / soil combination that gives birth to the unique Terras do Sado wines.

PALMELA

The name comes from her Roman founder, Cornelius Palma (Palmella). Palmela, once a fortress, was conquered by the Portuguese in the XII century, from Muslim invaders. It is located up a hill in the Arrábida area, and it's a semi-rural town, right in the middle of Portugal's biggest urban area. The region’ ex libris is the castle (Castelo de Palmela), which offers a unique view over the whole region of Setubal’s Peninsula, Lisbon, and the Atlantic Coast.

Palmela's traditional products are the wine, which has achieved international awards in several festivals like Bordeaux's, and the Queijo de Azeitão (Azeitão's cheese), also much appreciated. Palmela is known mainly for its deep full-bodied red wines made from the Periquita grape, but it also produces some interesting white wines from the Fernão Pires grape

Palmela DOC region covers the entire county of Montijo, Palmela, Setúbal and part of the Sesimbra’s county, spreading through the sandy plans all way down to Alentejo. It produces wonderful red wines, predominantly from Castelão variety. , full-bodied, with intense colour and aroma where the taste of dried fruits and spices stands out. With the aging they soften themselves becoming thinner. The white wines, made predominantly with Fernão Pires variety, have a good structure and an elegant and fruity aroma.

I –ADEGA COOP. SANTO ISIDRO DE PEGÕES WINES

It all started when the big landlord and beer magnate, José Rovisco Pais, donated his Pegões properties to the Lisbon State Hospitals. On these properties, the Government implemented a large “colonization” project, donating land to thousands of agricultural workers and directing the plantation of 2900 acres of vineyards. These workers became known as colonos. The Cooperative was established on March the 7th 1958 in order to give technical and logistic support to the colonos, consisting part of the support the reception and processing of their grapes. The first Pegões wines where than born.

FONTANÁRIO DE PEGÕES WHITE WINE

Pegões is distinguished by a unique “Terroir”. It is characterized by the combination of poor sandy soils rich in water, with the Mediterranean climate on the proximity of the Atlantic sea. This combination creates a perfect harmony, that brings a excellent environment to the development of our noble grapes.

Appellation: Palmela DOC
Demarcated region: Palmela
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 12,50%

Varieties
Fernão Pires 100%.

Vinification
Light pelicular maceration followed by alcoholic fermentation at controlled temperatures.

Ageing
None.

Evolution
Keep in very good conditions for 3 years.

Colour
Citrine.

Aroma
Very intensive variety taste, fresh.

Notes of taste
Leight, fresh with good structure.

Recommendations
It should be served between at 18ºC.

Suggestions
This wine is a wonderful and perfect choice to go with salads, fish and shellfish.

ADEGA OF PEGÕES SELECTED HARVEST RED WINE

Created at 1999 with the finality to convert into wine some of our region new grapes. This wine as been distinguished with medals in, Bordeaux "Challenge International du Vin"; with a Gold medal in London "International Wine Challenge". In Portugal, he as wan same prizes as; “Best wine from Adegas Cooperativas of Portugal" and “Best Wine on the Setúbal Peninsula”. The vintage of 2000 has won gold medal in ”Challenge International du Vin” in Bordeaux and “Vinalies Inernationales“ Paris. The harvest of 2001, wan the Trophy “Les Citadelles 2003” in Bordeaux; a gold medal on the “Vinalies Internationales 2004”; another gold medal in Singapore “Wines for Asia 2004”. The new harvest of 2003, wan the trophy “Les Citadelles 2005” in France.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 13.5%

Varieties
This wine was produced from a selection of four varieties. The Portuguese’s Touriga Nacional (25%) and Trincadeira (25%) ensure its deep colour, structure and floral aromas, while the French Cabernet Sauvignon (35%) and Syrah (15%) provide fruit, elegance and international style.

Vinification
Alcoholic fermentation in stainless steel vats at controlled temperature followed by long pelicular maceration.

Ageing
12 months in American and French oak barrels, followed by 4 months in bottles to develop more flavour complexities.

Evolution
The quality improves during the first 10 years. This is being recommended maximum storage time.

Colour
Grenade colour.

Aroma
Complex aroma with black berries and plums and jam that evolutes to spices and chocolate aromas after the third year.

Notes of taste
Soft in the mouth with very good tannins and structure. Lingering after taste.

Recommendations
It should be served between 16º and 18ºC. The bottle should be opened twenty to thirty minutes before being assessed. When still young, we recommend its decantation, as well as the use of a Bordeaux model type glass.

Suggestions
This wine is a wonderful and perfect choice to go with hunting plates full of personality, grilled meat and cheeses.

ADEGA OF PEGÕES SELECTED HARVEST WHITE WINE

Created at 1999 with the finality to convert into wine some new castles on our region. This is a modern product on the market of White Wine with Fermentation on Wood. The vintage of 2001 as won the silver medal in “Challenge International du Vin 2002” in Bordeaux, in Portugal wan the “Best White wine of the Península of Setúbal 2002” and a gold medal on the same contest. Harvest of 2002 - Silver medal on the “Challenge International du Vin 2003”, in Bordeux; in Portugal wan the “Best White wine of the Península of Setúbal 2003” and a gold medal on the same contest. Harvest of 2004 - Silver medal on the “International Wine Challenge 2005” and on the “Decanter World Wine Awards 2005” in London.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 14,0%

Varieties
This wine was produced from three grapes varieties. The Arinto (25%) enjoys good freshness and citrus flavours, the Chardonnay (25%) and Antão Vaz (25%) provides structure and buttery flavour.

Vinification
Light pelicular maceration followed by fermentation in Inox vats.

Ageing
The wine was left sur lie for 4 mouths in American Oak barrels, and to ensure full flavour complexities was stirred in the classic manner (with Bâtonnage).

Evolution
Keep in very good conditions for 3 - 5 years.

Colour
Citrine/Straw.

Aroma
Very fruit, fresh, presenting great harmony with wood.

Notes of taste
Structured wine. Fresh persistent aftertaste.

Recommendations
It should be served at 14ºC.

Suggestions
This wine is an amazing choice to go with strong fish plates as potful, shellfish on the oven and with some cheese.

ROVISCO PAIS RED WINE - RESERVE

It is a tribute wine. Originated from the Pegões Estates this wine is made in memory of this kind and great benefactor, Rovisco Pais, who promoted the farming progress and the well being of this region. Silver medal in Brussels in the “Concour International de Bruxelles“ Belgium 2004.

Appellation: Palmela DOC
Demarcated Region: Palmela
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 13,50%

Variety
Castelão 100%.

Vinification
Alcoholic fermentation in stainless steel vats at controlled temperature with kin maceration.

Ageing
12 months in American and French oak barrels, followed by 18 months in bottles.

Evolution
Ready to drink now or to keep for maximum of 10 years. Its quality improves during the first 10 years. This is being recommended maximum storage time.

Colour
Grenade with brown traces.

Aroma
Red berries well combined with oak, dry fruits, chocolate, spices and coffee.

Notes of taste
Soft in the mouth with very good tannins and structure. Lingering after taste.

Recommendations
It should be served at 18ºC.

Suggestions
This wine is a superb choice to go with strong flavoured meat plates such as game, and cheeses.

II - ANTÓNIO SARAMAGO WINES

It’s never too late to realize a dream. It’s wise to wait for the right time to start the harvest. Thus it happens with the Natures, thus it happens with the Man. António Saramago cultivated the dream of a life whose substance runs from the land to the lagar.

ESCOLHA ANTÓNIO SARAMAGO PALMELA WINE

Today, as fruit of one journey of experience and learning, of obstacles exceeded, this wine is born, revealing the nobility of whom it ever demand it. In this wine the soul of a Man lives.

Appellation: Palmela DOC
Demarcated Region: Palmela
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 14,00%

Variety
Castelão 100%.

Vinification
The vinification is a well-taken care process of alcoholic fermentation in stainless steel vats at controlled temperature with kin maceration.

Ageing
12 months in French oak casks of great quality, followed by 12 months in bottles.

Evolution
Ready to drink now or to keep for maximum of 10 years. Its quality improves during the first 10 years, being this the maximum recommended storage time.

Colour
Intense ruby.

Aroma
A revealing aroma of matured red fruits, vanilla and chocolate, wrapped by notes of exotic woods, tobacco and toasted dry fruits, with evidence of greens balsams.

Notes of taste
Soft in the mouth with very good tannins and balanced body structure, almost physical and carnal, leading to a most pleasantly long after taste.

Recommendations
It should be served at 18ºC.

Suggestions
This wine is a superb choice to go with strong flavoured meat plates such as game, and grilled meats with herbs.

III – CASA ERMELINDA FREITAS WINES

The vineyards of Ermelinda Freitas Estates are located in Fernando Pó, privileged area of the Palmela region. Passionate wine producers for more than four generations, the House of Ermelinda Freitas owns of 130 hectares of vineyards where 100 hectares are Castelão (known in the area as Periquita). Recently the remaining 30 hectares were planted with other varieties as Touriga Nacional, Trincadeira, Syrah and Aragonese. Given its privileged location, the farm produces some of the best wines of the region.

QUINTA DA MIMOSA RED WINE

Produced from old vines located in the Setúbal Peninsula, demarcated region of Palmela, Quinta da Mimosa is a rich, elegant and single-vineyard red wine showing all the potential of the red Castelão grape variety.

Appellation: Palmela DOC
Demarcated Region: Palmela
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 14,00%

Variety
Castelão 100%.

Vineyard
Old vine with 40 years old located on a privileged spot in Fernando Pó, Palmela municipality.

Vinification
Alcoholic fermentation in stainless steel vats at controlled temperature followed by long pelicular maceration.

Ageing
12 months in French oak half casks of great quality.

Evolution
Ready to drink now or to keep for maximum of 12 years. Its quality improves during the first 12 years, being this the maximum recommended storage time.

Colour
Maroon colour.

Aroma
At the nose the aroma reveals mature red fruit, with intense comfiture, well blended with wood that gives a vanilla note.

Notes of taste
Concentrated wine in the mouth with rich tannins, good quality and very complex, inviting us to discover it, since it leaves a persistent and long ending.

Recommendations
It should be served at 18ºC.

Suggestions
This wine is ideal with roast meat plates and soft cheeses.

TERRAS DO PÓ RESERVE

Casa Ermelinda Freitas decided to create this reserve wine to give the appreciators of its brand the opportunity to taste an exquisite Castelão wine, from the Fernando Pó vineyards.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 14,0%

Variety
Castelão 100%.

Vineyard
Vineyard located on a privileged spot in Fernando Pó, Palmela municipality.

Vinification
Alcoholic fermentation in stainless steel vats at controlled temperature followed by long pelicular maceration.

Ageing
8 months in French oak half casks of great quality and then 12 months in bottle.

Evolution
Ready to drink now or to keep for maximum of 12 years.

Colour
Maroon colour.

Aroma
Mature red fruit aroma, very well balanced with wood that gives it a vanilla note.

Notes of taste
Concentrated wine in the mouth with rich tannins, good quality and very complex, leaving a persistent and long ending.

Recommendations
It should be served at 18ºC.

Suggestions
This wine is ideal with red roast meat plates and cheeses.

IV – JOSÉ MARIA DA FONSECA WINES

They have been perfecting the art of wine making for almost 200 years. It is an ongoing passion in ever increasing investment in innovation and quality. As the oldest producer of table wines in Portugal they have a long history, rich in experience and sentiment. Trace that history with us.

PRIVATE COLLECTION DSF VERDELHO

After countless tasting of varietals wines from this grape in the Southern Hemisphere, Domingos Soares Franco, the younger brother in the sixth generation of the family that has run José Maria da Fonseca since its foundation in 1834, created this Verdelho. An intense aromatic profile, expressive on the palate, full, balanced and persistent it is as good to enjoy over a meal with friends as it is served as an aperitif.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 13,8%

Variety
Verdelho 100%.

Vinification
Fermented must in stainless steel at 18ºC.

Evolution
Drink while young.

Colour
Yellow with greenish tints.

Aroma
Great complexity on the aroma, lantana-type flavours, peach and tropical fruity mainly guava.

Notes of taste
Very fruity, round, with persistent acidity but, well balanced. Good aroma / palate ratio and long finish.

Recommendations
Should be served at a temperature of 8ºC and consumed at 10ºC.

Suggestions
This wine should be served with a light meal of grilled fish or as an aperitif.

FSF – Fernando Soares Franco – Wine

This wine is Domingos Soares Franco’s tribute to his father, Fernando Soares Franco, produced from his favourite red grape varieties: Syrah, Trincadeira and Tannat. An elegant modern wine with an international profile, it is produced from exceptional harvests and in limited quantity. Blueberry, chocolate, tobacco and spicy aromas, the wine is a perfect partner for game, roasts and cheeses.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 14,3%

Varieties
Syrah (62%), Trincadeira (32%) and Tannat (6%).

Vinification
The grapes are foot trodden in open top “lagares” and fermented with full skin contact at temperatures of 28ºC during 6 days. Before the alcoholic fermentation is finished the wine is transferred into casks. Battonage is done during 3 months. After the first raking the wine returns to the same casks. The wine is unfiltered. It may throw sediment.

Ageing
New French oak casks for 14 months.

Evolution
10 years after bottling.

Colour
Dark ruby.

Aroma
Black chocolate, violets, tobacco leaves, spicy.

Notes of taste
Fruity, complex, elegant and with firm but soft tannins. A very long finish.

Recommendations
Should be decanted and served at a temperature of 13ºC and consumed at 16ºC.

Suggestions
This wine should be served with game plates and strong cheeses.

QUINTA DE CAMARATE SWEET WHITE WINE

Quinta de Camarate is a single vineyard wine produced from one of the family estates, located in the Setubal Peninsula. Located in Azeitão, close to Setúbal, Quinta de Camarate was acquired by António Soares Franco Jr. in 1914 and is now property of brothers António and Domingos Soares Franco, the prime owners of José Maria da Fonseca. Quinta de Camarate has an area of 110 hectares, 50 of which are covered with vines. The remainder of the land is grazed by sheep which produce the famous Azeitão cheese. The vines of Quinta de Camarate are planted in lime and clay soils sheltered by the Arrábida hills.

Camarate sweet is a unique wine that can be enjoyed with diverse flavours, from foie gras as an aperitif to a light dessert at the end of a meal.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 11,90%

Varieties
Moscatel de Setúbal (78%) and Malvasia Fina (22%).

Vinification
Fermentation at 20ºC in stainless steel tanks without skin contact.

Evolution
Drink while young.

Colour
Yellow with some greenish tones.

Aroma
Annona, almonds and litchis

Notes of taste
Very fruity, soft and balanced. Long finish.

Recommendations
Should be served at a temperature between 10º and 11ºC.

Suggestions
Ideal to go with pâté, smoked salmon and desserts. Perfect to accompany a sweet-salt mix.

QUINTA DE CAMARATE DRY WHITE WINE

Originating from wines grown on Quinta de Camarate, the Soares Franco Family Estate in Azeitão, Camarate dry white has a fruity aroma and is smooth with balanced acidity. Ideally paired with fish and shellfish.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 11,70%

Varieties
Moscatel de Setúbal, Alvarinho and Loureiro.

Vinification
Fermentation at 20ºC in stainless steel tanks without skin contact.

Evolution
Drink while young.

Colour
Yellow with some greenish tones.

Aroma
Tropical fruits (pineapple, litchis and banana).

Notes of taste
Fruity, soft, fresh with balanced acidity. Medium finish.

Recommendations
Should be served at a temperature between 12º and 13ºC.

Suggestions
Ideal to go with seafood and fish.

JOÃO PIRES WHITE WINE

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 11,00%

Varieties
Moscatel de Setúbal 100%.

Vinification
Fermentation at 20ºC in stainless steel tanks without skin contact.

Evolution
Ready to drink now or to keep for 2 or 3 years.

Colour
Light yellow lemon.

Aroma
Intense floral and perfumed aromas of red fruits (peach and apricot) with special notes of grapefruit.

Notes of taste
Very fruity, soft and balanced. Long finish.

Recommendations
Should be served at a temperature between 12º and 13ºC.

Suggestions
Ideal to go with fishplates and shellfish, or it can be drink alone while chatting with friends on a summer night ensuring unforgettable balsamic moments of relax.

V – BACALHÔA – VINHOS DE PORTUGAL

“Art, Wine and Passion” this is our mote. Each wine has a unique personality. With a different terroir for each vineyard and year, the contribution of each variety and blend is a balance between them and history. Our mission is focused on five essential concepts that describe what wine is for us: tradition, creativity, diversity, experience and innovation.

QUINTA DA BACALHÔA WINE

"The best and the last Bacalhôa of the century"
Comendador Berardo

Through the testimony of Palace of Bacalhôa wine, we wanted to mark the passage of another century, the existence of one of the most important monuments of Portugal's history - the Palace and the Fifth Bacalhôa. The Palace of Bacalhôa 2000 wine, on the other hand, shows us the soul of a unique place, preserving and caring as something which is extremely precious. The wine, symbol of resurrection, of the nature that is renewing gives a proof of eternity. The Bacalhôa remains the wishes idealized by Brás de Albuquerque: house contemplation of the pleasure with the taste of eternity

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: red
Alcohol: 12,90%

Varieties
Cabernet Sauvignon and Merlot.

Vineyard
The vineyard was planted in 1972, in well-drained and red chalky soils, with Cabernet Sauvignon and Merlot.

Vinification
The basic wines are fermented without the stalks at a controlled temperature of 25º C for around one week. This is followed by a period of cuvaison (post-fermentation maceration) of between 4 and 6 weeks. This process enables the better-quality elements to be extracted from the skins and the wine’s subsequent malolactic fermentation. Finally, the wines are separated from the solid parts, creating the final batch.

Ageing
The wine ages for 9 to 14 months in new French oak barrels, before being bottled.

Colour
Intense ruby colour.

Aroma
Red fruit aromas with those of wood and mint.

Notes of taste
This wine is full, robust and peppery in the mouth.

Recommendations
This wine should be decanted and served between 18º-20ºC.

Suggestions
Quinta da Bacalhôa is a fantastic choice that will envy your best friend to appreciated while you taste the most exquisite and delicate meats and cheeses.

JP WHITE WINE

The seductive power of this legendary wine discovered in 1983 by Australian winemaker Peter Bright lives on to impress.

Appellation: Terras do Sado Regional Wine
Region: Setubal Peninsula
Country: Portugal
Type: white
Alcohol: 10,50 – 12,00%

Varieties
Moscatel de Setúbal and Fernão Pires.

Vinification
The two varieties undergo separate vinification at low temperatures in order to conserve the grape’s primary aromas. As such, the resulting wine combines strong floral and fruity tones with a feeling of freshness in the mouth.

Colour
Light yellow with citron tints.

Aroma
A real wowser up front, with notes of Meyer lemon, clementine, mango, pronounced honeysuckle and clove.

Notes of taste
Very fruity, fresh and well balances with a white dry grapefruit and blanched almond finish.

Recommendations
Should be served at a temperature between 8º and 10ºC.

Suggestions
Ideally, this wine should be served with elaborated fish plates.

2008-03-27T11:48:00.025Z

The WINES from RIBATEJO

The reputation enjoyed by the Wines produced in the Ribatejo area reaches back to the year 1170, when Dom Afonso Henrique (first King of Portugal) recognised their importance in the socio-economic activities of Santarém in the city’s founding document. During the 14th and 15th Centuries, Dom Pedro, Dom Afonso V and Dom João II, concerned themselves with their protection – each announcing a series of protective measures. In 2000 the Ribatejo obtain the best wine certification in Portugal, DOC (Denominação de Origem Controlada), certification that strengthens the Ribatejo wines.

The Ribatejo wines, both white and red, are born in the soils of the Lezíria, Charneca and Bairro regions – it is in their river-washed fields that the grapes gain most in flavour.

I –QUINTA DA ALORNA

The history of the Quinta da Alorna backs to the eighteenth century, where several generations of families had intertwined and lived here, enriching and enjoying the property. Speaking of the Quinta da Alorna, once Quinta de Vale de Nabais, is talking about old memories that from generation to generation are being recalled at the solar chimney, the cosy place that so many owners already knew… We talk about battles and conquests in a far away India, losses and wins, suffering awards, and praise… Times of rajahs, kings and poets, times of political exiles, traders and farmers, enjoying the looking over the Lezíria (meadowlands).

Enjoy a wine is an art that each individual can develop. As we drink wine and read and talked about them, the ability to distinguish their different characteristics develops itself naturally.

QUINTA DA ALORNA CHARDONNAY RESERVE

The world’s best known white grape, Chardonnay, grows particularly well in Ribatejo, giving a very high quality fruit.

Appellation: Regional Wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: white
Alcohol: 13,50%

Variety
Chardonnay, 100%.

Vinification
Light pelicular maceration followed by fermentation in Inox vats.

Ageing
The pure must was left sur lie for 3 mouths in new French oak barrels, and to ensure full flavour complexities was stirred with bâtonnage (in the classic manner).

Evolution
Keep in very good conditions for 4 years.

Colour
Gold yellow.

Aroma
Complex aroma with a profusion mature and dry fruits and a hint of vanilla and lyches on the nose, typical of a Chardonnay.

Notes of taste
Creamy, balanced structure and full in the mouth, very smooth, with a hint of vanilla from the oak casks. Pleasant and persistent ending.

Recommendations
It should be served between 10-12ºC.

Suggestions
This wine is a best matched with white meats, pastas and soft cheeses, as well as with fishes at the oven, where it shows it’s class and fine breeding.

QUINTA DA ALORNA RED RESERVE

Appellation: Regional Wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: red
Alcohol: 13,50%

Variety
Touriga Nacional and Cabernet Sauvignon.

Vinification
The productions of these 2 varieties are reduced, which were controlled by weeding at green in the vineyard bunches. The well matured grapes remain 2 days in pelicular maceration to extract more aromas, followed by the malolatic fermentation at a controlled temperature of 26ºC. Before bottled, albumen are added to the final lot.

Ageing
The wine stages 12 months in French oak barrels.

Evolution
The quality improves during the first 8 years. This is being recommended maximum storage time.

Colour
Purple.

Aroma
Intense aroma of violets and raspberries from Touriga, with spices at the nose from Cabernet, and a complexity given by the stage at the wood.

Notes of taste
Balanced body and round at the mouth, with a strong floral and black fruits character. Intense and very persistent ending.

Recommendations
It should be served between 16º and 18ºC.

Suggestions
This wine is an excellent match to fur hunting plates, goat, lamb and other condimental meats.

II – FALCOARIA WINES

At Casal Branco tradition makes sense in the future, and one can say that in the case of our brand Falcoaria the tradition is still what it used to be: quality and recognition living together.

With a past that take us back to 1775 the Quinta do Casal Branco Estate has made history in the art of Wine making and in the breeding and training of Pure Lusitano Horses.

FALCOARIA RED WINE

Appellation: Red DOC Ribatejo
Demarcated Region: Ribatejo
Region: Ribatejo
Country: Portugal
Type: red
Alcohol: 13,00%

Variety
Castelão and Trincadeira.

Vineyard
An 80 years old vineyard.

Vinification
Hand harvested grapes with an exceptional concentration from an 80 years old vineyard. It is fermented in the lagares, using the process of foot stepping.

Ageing
The wine is aged in French oak barrels and for 4 months in the bottle.

Evolution
To drink now or to age for some years in the bottle.

Colour
Ruby colour.

Aroma
Deep and intense fresh aroma rich in blackberries.

Notes of taste
Rich in blackberries with an elegant and persistent taste where the oak is harmoniously blended.

Recommendations
Recommended to be opened one hour before served. Serve at 18ºC.

Suggestions
Perfect to be served with some spicy meat and fish dishes, cheese and pasta.

FALCOARIA WHITE WINE

Appellation: Red DOC Ribatejo
Demarcated Region: Ribatejo
Region: Ribatejo
Country: Portugal
Type: white
Alcohol: 12,50%

Variety
Fernão Pires 100%.

Vineyard
25 years old vines planted in well-drained sandy soils.

Vinification
Its vinification is made with the most modern techniques and with a precise control of fermentation temperatures. Fermented in French oak barrels.

Ageing
A percentage of the lot is left sur lie for 6 months in new French oak barrels, and to ensure full flavour complexities is stirred with bâtonnage (in the classic manner).

Colour
Pale straw colour.

Aroma
Young and fruity aroma, good balanced, persistent and complex, highlighting the fruit aroma typical of the variety from which is made.

Notes of taste
Pleasant combination of fruit, elegance and freshness. Some maturity with youthful green highlights and persistent flavour.

Recommendations
Serve fresh between 8 and 10ºC.

Suggestions
Perfect to be served with light meals, sauced white meat or fish dishes, pasta or seafood.

III – QUINTA DA LAGOALVA DE CIMA WINES

Its long history as a wine producer can be seen from the fact that in 1888 it was present at the Portuguese Industrial Exhibition with 600 wine casks. The estate, which formerly belonged to the 2nd Duke of Palmela, has passed to his descendants and is now the property of Sociedade Agrícola da Quinta da Lagoalva de Cima, S.A. The 4th Duke of Palmela introduced horses and bulls to the estate in 1909. The estate's Lusitano horses were bred from brood mares of the National Stud (Coudelaria Nacional), later improved with the use of stallions from the stud owned by Manuel Tavares Veiga.

LAGOALVA DE CIMA WINE – TOURIGA NACIONAL AND TINTA RORIZ (RED)

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: red
Alcohol: 13,50%

Variety
Tinta Roriz (50%) and Touriga Nacional (50%).

Vineyard
Old vines planted in well-drained sandy soils.

Vinification
Fermentation in stainless steel vats under low controlled temperature.

Ageing
This wines staged for 7 months in French oaks casks.

Colour
Purple.

Aroma
The typical floral notes of Touriga Nacional predominate, counterbalanced with the savoury notes of Tinta Roriz.

Notes of taste
It is rich and firm in the mouth with fresh fruits, good tannins, a good overall harmony and a long finish.

Recommendations
Recommended to be opened one hour before served. Serve between 18º and 20ºC.

Suggestions
It matches perfectly with roast meats, cheeses and pasta.

LAGOALVA DE CIMA WINE – ARINTO AND CHARDONNAY (WHITE)

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: white
Alcohol: 13,20%

Variety
Arinto (50%) and Chardonnay (50%).

Vineyard
Old vines planted in well-drained sandy soils.

Vinification
50% was fermented in French oak barrels with bâtonnage in refrigerated chambers with controlled temperature of 16ºC, while the other 50% was fermented in stainless steel tanks at a controlled temperature of 16ºC.

Ageing
This wines staged for 6 months in French and American oaks casks.

Colour
Yellow.

Aroma
Strong aroma of fresh fruits from the Arinto variety, with a dry fruits and creamy touch from the Chardonnay.

Notes of taste
Fresh flavour, medium structure and very well balanced. The freshness of Arinto blends perfectly with the Chardonnay maturation and the elegance of the wood. Persistently fresh ending.

Recommendations
It should be served at 12ºC.

Suggestions
It matches perfectly with white roast meats and fishes at the oven with sauces, where it shows its class and fine breeding.

IV – FIUZA & BRIGHT WINES

The Mascarenhas Fiuza family is heir to an old tradition in agriculture linked to the production of wines. Owners of three properties, Campo de Frades, Quinta da Azambuja and Quinta da Requeixada, planted exclusively with typical Portuguese grapes varieties, Piriquita, Vital, Aragonês, Touriga Nacional and others, they decide to acquire a new property Quinta da Granja. This property, located in Ribatejo near Santarém, was planted with French grapes varieties, these being Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc.

The Fiuza & Bright Company is born of the partnership between Joaquim Mascarenhas Fiuza wine producer, and Peter Bright, Australian winemaker. Pioneers in the growing of these French grapes varieties in Portugal, their wine production began by aiming especially at the international market where they enjoy great fame. With the passage of the years, the high demand and prestige gained in Portugal leads to the fact that today they are not only commercialized in the international market but also in the national market.

The great quality of the wines produced has led to the winning of prizes and medals in competitions and fairs both at national and international level.

Holder of four properties, all located in the geographical area of Ribatejo, it has a production area of 120 hectares of vineyards, distributed throughout the areas of Almeirim, Alcanhões, Romeira and Azambuja. These properties are endowed with excellent infrastructures since the times when great gatherings of people would move in and remain in the area during harvest time.

The clay, limestone clay and sandy soils allied with specific microclimates, gather excellent conditions to obtain exceptional quality of grapes. The resource to foreign grape varieties, namely the French types, established in one of the properties, in conjunction with the well recognized national grape varieties, allows a conjunction and obtainment of varietals and mono-varietals wines.

The new vineyards in conjunction with the 30 year old ones, in a 50% proportion, are planted approximately in equal quantities between white and red. Also, between the French and Portuguese grape varieties the proportion is around 50%.

Varietals and mono-varietals of excellent wine quality are obtained due to the exclusive fermentation of grapes produced in the four properties, in clay, limestone clay and sandy soils, holder of specific microclimates, conjugated with precociousness of harvests.

FIUZA PREMIUM RED WINE

The nose is impressively seductive with plum and black berry fruit, recommended with roasted meats, game and rich pasta sauces or barbecued steaks and ripe cheeses.

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: red
Alcohol: 14,00%

Variety
Trincadeira Preta, Aragonês and Cabernet Sauvignon.

Vinification
Controlled fermentation at 25º, long maceration.

Ageing
16 months in news French and American oak barrels then in bottle for 5 months.

Colour
Vibrant purple red.

Aroma
The nose is impressively seductive with plum and black berry fruit.

Notes of taste
Modern stylish with huge extract and has pronounced black berry fruit, spicy notes with structure that gives a good, long future. Very long and elegant finish.

Recommendations
It should be served at 18ºC.

Suggestions
Recommended with roasted meats, game and rich pasta sauces or barbecued steacks and ripe cheeses.

FIUZA SAUVIGNON WHITE WINE

Herbaceous and tropical fruits, recommended with seafood, grilled fish and salad or white meat dishes.

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: white
Alcohol: 12,50%

Variety
Sauvignon blanc 100%.

Vinification
Controlled fermentation at 14º.

Ageing
The pure must was left sur lie for 3 mouths in new French oak barrels, and to ensure full flavour complexities was stirred with bâtonnage (in the classic manner).

Colour
Brilliant pale gold.

Aroma
Herbaceous and tropical fruits.

Notes of taste
Medium bodied with green citrus flavours. Crisp acidity in a refreshing, complete finish.

Recommendations
It should be served at 13ºC.

Suggestions
Recommended with seafood, grilled fish and salad or white meat dishes.

FIUZA CHARDONNAY WHITE WINE

Intense, fruity and tropical aromas, recommended with spicy fish dishes, seafood or pasta dishes

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: white
Alcohol: 13,50%

Variety
Chardonnay 100%.

Vinification
Controlled fermentation at 13º.

Ageing
The pure must was left sur lie for 3 mouths in new American oak barrels, and to ensure full flavour complexities was stirred with bâtonnage (in the classic manner).

Colour
Golden citrus.

Aroma
Intense and tropical aromas.

Notes of taste
Full bodied style with toasty / vanilla oak finish. Excellent length and clean finish.

Recommendations
It should be served at 13ºC.

Suggestions
Recommended with spicy fish dishes, seafood or pasta dishes.

VI – CASA CADAVAL WINES

Located north of Lisbon at the left border of the Tagus River, the Herdade de Muge belongs to the Álvares Pereira de Melo family (Cadaval) for almost four centuries. In this house lived over a year Queen Leonor, third wife of King D. Manuel I, sister of the Emperor D. Carlos V and mother of Infanta D. Maria. Later, the Casa de Muge went to the family of the Counts of Odmira. Dona Maria de Faro, Countess of Odmira, married Don Nuno Álvares Pereira de Melo, 5th Count of Tentugal, 4th Marquis of Ferreira and 1st Duke of Cadaval – title that was given to him in 1648 by King D. João IV.

With an ancient tradition and a determinant role in the development of the wine-making regional production, the Casa do Cadaval is an international reference because of the high quality of the raw materials used, because of the tight selection control of all the phases of fabrication of the wine and also of the final product that offers an unique quality. Facts which are having the undeniable recognition of consumers, specialists of such matters and leaders of opinion.

The vineyards in production occupy nowadays an area of around 50 ha, being in action a program of replantation investments.

PADRE PEDRO RESERVE

In years when climatic and harvest conditions allow, Casa do Cavadal produces a Reserve quality wine from its best vineyards terroirs. In such years, “big”, deep reds are produced under the name of Padre Pedro Reserve. This premium wine is the result of a careful vinification techniques and optimum ageing in French oak barrels and is best suited for accompanying food. Rich ruby colour. Intense, complex aroma with hints of berry fruit and oak derived vanilla. Good mouth-feel, smooth tannins and well balanced. Elegant with lingering finish.

Appellation: Regional wine of Ribatejo
Region: Ribatejo
Country: Portugal
Type: red
Alcohol: 13,60%

Variety
Touriga Nacional, Trincadeira, Cabernet and Merlot.

Vinification
Fermentation in stainless steel vats with controlled temperature. Long pelicular maceration for 3 weeks.

Ageing
The wine staged 8 monts in French oak bariques followed by another 6 months in the bottle.

Colour
Strong red grenat.

Aroma
Intense aroma to mature blackberries with floral notes of violets.

Notes of taste
Full bodied style with excellent structure and balance. Excellent length and clean finish.

Recommendations
It should be served at 18ºC.

Suggestions
Ideal to accompany with meats and cheeses.

2007-12-03T12:50:00.000Z

WINES

1. MINHO Region - DOC Vinho Verde

Home of Vinho Verde, a light, fresh wine, whose style varies depending on the sub region: Alvarinho wines from Monção, for example, are rather dry and strong, while Loureiro wines from central Minho are aromatic and leave a fine fresh dram.

The landscape is intense and compelling: luscious green, rolling hills and repeatedly small vineyards arises from fog veils. The architecture blooms from the prevailing granite ground; forming gray and white images that characterizes settlements. Discovering Minho is to allow oneself to fly away through the palette of a painter, feel the freshness of the green and dream with the heat of the gold. Land of festivities and folklore, its wines proves to be a delicate work of filigree, vaporescense and mysterious, a real rejuvenation elixir.

Whether white or red wine, Vinho Verde must be drunk young, ideally within a year after being harvested, excepting Alvarinho wine which have some maturity potential (up until five years).

Most traditional Grapes Varieties of Minho

ALVARINHO (white)

An old grape variety of exceptional quality, deservedly famed for the varietals wines it is produced in the Minho region, specifically in the two sub regions of Monção and Melgaço. Alvarinho has a highly characteristic floral and fruity profile with notes of lime tree, balm mint, honeysuckle, peach, grapefruit and apple, all well-married with the high acidity typical of crisp white wines from north-west Portugal. The grapes yield balanced wines with good structure and alcohol levels. Alvarinho’s qualities are being “exported” to more southern wine regions such as the Setubal Peninsula and Estremadura.

LOUREIRO (white)

Grown mainly in the upper Minho region along the River Lima valley, Loureiro is a very old grape variety yet is largely responsible for the success of white vinho verde in recent years. Aromatically exuberant, Loureiro (along with Moscatel) is considered the most perfumed of Portuguese grapes, evoking bay leaf, lime tree, acacia, orange and peach. Along with Alvarinho, Loureiro is a grape of great typicity, producing varietal wines as well as in blends. In blends with other regional grapes, its exceptional aromatic qualities construct some of the best white wines in Portugal.

2. Trás-os-Montes – DOC Douro and Porto

Trás-os-Montes is probably the most traditional viticulture area of Portugal. Its name means behind the mountains and is a forceful and rugged landscape. From the top of a belvedere or from a mountain pinnacle, Douro region, adopted by UNESCO as a World Heritage Cultural Landscape, arouses feelings and emotions that poets, writers and artists over time have, in vain, tried to immortalize in words or in coloured brushstrokes. Since ancestral times, duriense man was forced by necessity to invent its own survival; with its arms strength shaped the secular landscape and the poor and rough soil, turning it in endless suspended gardens that today produce one of the most world famous nectars.

Although Port wine is its most famous product, wine connoisseurs find red and white wines produced here equally fascinating. The region dry and hot summers combined with its barren and rocky soil restrict production to small quantities, but of high quality. The reds are dense, with intense notes of blackberry, and everything that a young Port wine has can be found. A red wine from Douro is an invitation to the sublimation of pleasures.

Most traditional Grapes Varieties of Douro

ARAGONÊS / TINTA RORIZ (red)

Tinta Roriz is a very fine variety of extraordinary quality, attested by its presence in two legendary wines produced on the Iberian Peninsula: the Portuguese Barca Velha and the Spanish Vega Sicilia. This grape has also been grown for centuries in the Alentejo, but under the name of Aragonês. In good years it produces full-bodied, inky and highly aromatic wines. The grape has fine and delicate aromas of pepper and berries. Aragonês has high yields and is indispensable in the blend of a good Port. Varietal red wines are also showing good results, particularly in the Dão region.

TOURIGA FRANCA (red)

Better known as Touriga Francesa, this is the most widely grown grape for in the region that produces Douro wines and Port. Growers love Touriga Franca as it is easy to cultivate, hardy and can produce good yields. Touriga Franca shows delicate yet intense aromas with notes of blackberry fruit and flowers, combined with good body and colour. It is one of the principal varieties used in Port blends, along with other indigenous Douro varieties like Tinta Roriz and Touriga Nacional. Yet it can stand alone, having proved itself in a number of varietal wines.

TOURIGA NACIONAL (red)

For more information please see under Beiras’ Grapes Varieties.

3. Beiras – DOC Dão, Bairrada, Beira Interior and Távora-Varosa

Regional wines from Beiras (sub regions of Beira Litoral, Beira Alta and Beira Baixa) are very individual ones. Different grapes varieties are the distinctive trace of this region, giving winemakers an unusual creative freedom. Sometimes there are also outstanding experimental wines from Baga, a typical and tanning grape with intense fruit flavour, very complex and with a great ageing potential. Very famous is the champagne, with its typical limestone deposits.

Beiras’ landscape is very attractive: gentle rolling hills and large number of small villages hidden between the forests. Granite and shale formations, barren soil, and a large number of individual farms bring out unexpected wines: red wines with expressive fruit, accompanied by an earthy and vegetative touch. The white wines are, in general, rather fruity.

Most traditional Grapes Varieties of Beiras

ENCRUZADO (white)

Regarded by many winemakers as one of the great Portuguese varieties, Encruzado is capable of producing excellent white wines. It is grown almost exclusively in the Dão and requires particular care and attention to extract its finest aromas. If well-treated the resulting wines are elegant and complex with aromatic mineral notes and green peppers, roses, violets and citrus fruit. Age confers aromas and flavours of hazelnut and resin and when fermented in oak, vanilla comes to the fore with good integration and unctuousness on the palate. Encruzado’s quality confers longevity to its wines, which can age well for decades.

BAGA (red)

One of the highest yielding Portuguese grapes varieties, spread throughout the country but most concentrated in Bairrada and Dão. The grapes come into their own when well ripe, showing wines of deep colour and great structure, with powerful tannins and everything in place to evolve well in the bottle. The aroma starts out with berry fruit developing into purple plum, tobacco and coffee, finishing in a crescendo of complexity.

TOURIGA NACIONAL (red)

In days gone by Touriga Nacional was the dominant variety in the Dão region, responsible almost single-handedly for the fame of Dão wines. Nowadays it is one of the most popular varieties in the Douro and is considered one of Portugal’s finest grapes. Touriga Nacional yields inky, full-bodied, powerful wines with exceptional aromas. It frequently shows blackberry, blueberry, rock rose and rosemary notes. Its renown has caused its spread throughout all regions from the northernmost corners and down to the Algarve, and it is even exciting the interest of vine growers abroad. Touriga Nacional wines age well and gain aromatic complexity with barrel ageing.

4. Estremadura – DOC Alenquer, Arruda, Bucelas, Carcavelos, Colares, Lourinhã, Óbidos and Torres Novas

In temperate climate of north-west Lisbon, international grapes varieties thrive as Merlot, Cabernet Sauvignon and Chardonnay, alongside with some domestic varieties.

The red wines from Alenquer are among the best in the region. The vineyards here are influenced by the Atlantic climate and simultaneously well protected against the coastal fogs. Therefore, grapes can fully mature and wines can be quite concentrated and powerful ones.

In Estremadura is Bucelas, one of the oldest Portuguese appellations, in whose micro-climate Arinto grape thrives best, essential to the production of top quality white wines.

Most traditional Grapes Variety of Estremadura

ARINTO / PEDERNÃ (white)

One of Portugal’s oldest indigenous varieties, with a long tradition in the Bucelas region, it has now spread to most wine regions given its adaptability to different terrains and climates. Arinto, known as Pedernã in Minho, holds good acidity as one of its key features combined with structure and a velvety feel. Its aroma is relatively discreet, whose strongest notes are mineral, with green apple and lemon. Arinto yields wines that evolve very well in bottle, acquiring elegance and complexity.

5. Ribatejo – DOC Ribatejo

The landscape of Ribatejo is inspired in the vineyard area that surrounds Vienna. This fertile land on the vast and lush plains of the Tagus River is, today, most appreciate by young ambitious and passionate winemakers, perhaps even radical ones, whose wines are excellent and have a fantastic price performance ratio.

Unlike the northern neighbouring areas, farms are especially large in Ribatejo. However, wine-growing agricultural still plays a subordinate role in this region economy.

Most traditional Grapes Variety of Ribatejo

FERNÃO PIRES / MARIA GOMES (white)

Another of Portugal’s oldest varieties and by far one of the most cultivated. It is found in virtually all winegrowing regions, being strongest in Ribatejo and Bairrada, where it is known as Maria Gomes. A high-yield vine, Fernão Pires comes under criticism for producing one-dimensional wines lacking in acidity and prone to oxidation. But attentive care can bring out its extraordinary aromas and capacity to produce distinctive wines with strong character. It shows ripe citrus aromas and notes of mimosa, lime and orange tree, putting it in the family of aromatic grapes with Alvarinho, Loureiro and Moscatel.

6. Setúbal Peninsula – DOC Palmela and Setúbal

Setúbal Peninsula is home of two magnificent regional wines, Terras do Sado and Palmela, like Moscatel de Setubal, a sweet wine. This land which lies between the Atlantic Ocean and two rivers, the great Tagus and the Sado, once lived solely of the fishing. Today, viticulture and tourism are the major sources of income. Here deeply rooted on the sandy ground flourishes the Castelão grapes variety, producing wines whose aromas made us remember raspberries and red currants.

Most traditional Grapes Variety of Setúbal Peninsula

CASTELÃO (red)

It is the most widely grown red grape variety in Portugal. It is highly adaptable to different climate conditions and its remarkable versatility enables winemakers to make distinctive wines – powerful and intense reds for lengthy cellaring. It has adapted best to the Setubal Peninsula, where it makes meaty and intense wines with aromas of red berries and forest flowers that integrate well with the wood of French oak.

7. Alentejo – DOC Alentejo

No region in Portugal is alike Alentejo. Space, time and heat assume other dimension. The monotony of wide open plains covered by old cork and olive trees is occasionally interrupted by a Monte, one of those typical gentle hills, with some small white houses, or even a whole village, which immediately bring to our memory the image of a nest of storks challenging the horizon.

The Alentejo region has been the pioneer of Portuguese wine revolution. Here, the modern methods were tested and developed long before than in the other regions. Soon worldwide oenologists became aware of Alentejo´s excellence in wines. The best known are the reds, generally heavy wines, full-bodied and with a remarkable maturity potential. Above all, white wines are synonymous of modern technology, thanks to achieved temperature control and the adopted fermentation techniques.

The Alentejo DOC is divided into eight sub regions: Portalegre, Borba, Redondo, Vidigueira, Reguengos, Granja-Amareleja, Moura and Évora.

Most traditional Grapes Varieties of Alentejo

TRINCADEIRA / TINTA AMARELA (red)

One of the most widespread Portuguese grape varieties. It shows best, however, in hot, dry and very bright areas, tailor-made, in fact, for the Alentejo. It is not easy to grow, however, having irregular yields and prone to disastrous moulds. But in good years Trincadeira will produce great wines. It has excellent acidity, soft tannins and abundant, intense aroma of plum and blackberry, producing elegant and balanced wines. A Trincadeira blend with Aragonês in the Alentejo or Touriga Nacional in the Douro will result in top quality wines.

ARAGONÊS / TINTA RORIZ (red)

For more information, please see above Douro’ Grapes Varieties.

2007-12-03T12:37:00.000Z

Taste our traditional delicacies, feel the most exquisite flavours that will lead you to an unforgettable sublimation of pleasures.

Be our guests and enjoy yourself through an unknown world of sensations...

I - SMOKED AND CURED MEAT

ALHEIRAS SAUSAGE OF MIRANDELA

It was created by Jews in the fifteenth century as a ruse to escape the meshes of the Portuguese Inquisition. As their religion prevented them from eating beef and pork, Jews were easily identifiable by their persecutors for not prepare nor smoke the common pork sausages. Therefore, beef and pork were replaced by a huge variety of meats, such as veal, rabbit, turkey, duck, chicken and sometimes pigeons, which would then be mixed with a bread dough for consistency, recipe that was rapidly popularized among Christians.

Nowadays, the most renowned alheiras are those from Mirandela, produced in accordance with the tradition of North Easterner smokehouses, to the richness of pork meat and poultry, tempered by golden olive oil from Terra Quente, joins in the nobility of hunting, hare and pheasant.

SMOKED FILLET SAUSAGE AND HAM OF LAMEGO

The origin of the smoked sausage lost itself on time, when men felt the need to preserve meat for long periods. Improvements to this technique introduced by the Greeks and Romans, led them to smoke foods with different types of wood in order to change its flavour, enriching it.

A friar heritage legacy of the Cistercian monks, which confuses itself with the beginnings of the nationality and produced in a rough mountainous plateau, the smoked sausage and ham of Lamego are intense but smooth, strong but delicate.

II - PRODUCTS OF THE NATURE

HONEY OF HEATHER FLOWER

Honey collection by humans is an ancient activity. Humans began hunting for honey at least 10,000 years ago. In many cultures, honey has associations that go far beyond its use as a food. In language and literature, religion and folk belief, honey is frequently a symbol or talisman for sweetness of every kind. In the Roman Empire, honey was used instead of gold to pay taxes, and in some parts of Greece, it was formerly the custom for a bride to dip her fingers in honey and make the sign of the cross before entering her new home to ensure sweetness in her married life, especially in her relationship with her mother-in-law. For at least 2700 years, honey has been used to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained.

Heather is a low flowering bush shrub which has spectacular purple flowers, often create a carpet of colour, and grows in the uplands across the rugged Gerês Mountains. The heather honey of Gerês is collected at the end of July. Its colour is quit dark, almost amber. It is a smooth, rich flavoured and full bodied honey with a distinctive aroma. The initial taste is slightly toffee, and it is soon followed by a cooling sensation in the back of the mouth, it has complex aftertastes with a hint of aniseed. Heather honey needs very careful harvesting and delicate handling before it is bottled to retain all its unique natural properties. This honey has diuretic qualities and is good for renal problems.

Taste it simple, in a cup of tea, spread it onto crusty bread or a toast, and let yourself be involved by a powerful velvet sensation, warmingly smooth.

OLIVE OIL

It is a fruit oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, where wild olives were collected by Neolithic peoples as early as the 8th millennium BC. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is considered healthy because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols. Homer called it "liquid gold."

In ancient Greece, athletes ritually rubbed it all over their body. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. In Jewish observance, olive oil is the only fuel allowed to be used in the seven-branched Menorah in the Mishkan service. For Christians, olive oil has religious symbolism for healing and strength and to consecration — God's setting a person or place apart for special work. In Islam, olive oil is mentioned in the Quranic verse: "God is the light of heavens and earth".

The most traditional way of making olive oil is by grinding olives. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. Our product is an extra-virgin olive oil. It comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. Deliciously healthy, gentle as a feather, embark yourself on a journey into Mediterranean cuisine, and awake for new sensations that this product born of the sun, land and sea has to offer you.

QUEIJO DA SERRA - MOUNTAIN CHEESE

Columela, a Roman army official, born in the Iberian Peninsula about 2000 years, describes the cheese manufacture in what was the first treaty of agriculture. In the Middle Ages, Gil Vicente render him homage. But, the first major research on the Serra da Estrela cheese only began at the end of the nineteenth century.

Originally from mountains where ancestral transhumant pastureland practices still survive, it is a cheese made exclusively of sheep milk from Bordaleira race, coagulated by the Cynara cardunculus L. thistle, a spontaneous plant from Serra da Estrela used to curdle the milk that will become Queijo da Serra.

Made in winter, its success once depended on the hands temperature of the women who produce it in cold granite houses, typical of the region architecture. Its unmistakable characteristics of aroma and taste, along with its yellowish colour, half-soft paste, more creamy poring out or thicker according to its maturation, fully satisfy the most demanding palate.