Portalegre DOC Red

Tecnical Information

Soil Type: Granitic with quartz and shale outcrops
Vine Age: > 70 years
Grape Varieties: Alicante Bouschet, Trincadeira, Aragonez, Grand Noir e Castelão
Pruning Method: Cultivation of the vine in line, pruning method double Royat and in the case of the Trincadeira, double Guyot.
Vine Altitude: 600-700 m

Harvest Period: Beginning of October
Harvest Method: Hand picked and transported in 20kgs crates
Malolatic: Barrel and steel vats
Fermentation: Stainless steel vats and winepress
Ageing: 14 months in used French oak barrels


Concept: In the mountains of São Mamede, in the heart of the natural park, we have scattered secular vines with a huge
diversity in terms of grapes varieties. The Portalegre red wine main goal is to reflect the secular tradition of
winemaking that exists in the region, underlining the freshness and elegance only provided by the altitude.

Vinification: The grapes are handpicked directly to 20 kgs crates, then totally destemmed. Fermentation occurs in stainless
steel vats and winepress with controlled temperature at 26ºC. Maceration is post fermentation. Malolactic
fermentation is made in stainless steel vats.

Tasting Notes: Deep nose with notes of cherry, black chocolate, black pepper, rock-rose and earthy hints. Big mouth with
excellent tension and surprising juiciness. Long after taste with notes of chocolate but also earth and vegetables
always giving freshness.

Food Suggestions: Roasted or stewed veal or lamb or stewed game meat.

Analytic Control

Residual Sugar (g/dm3): < 0,6
Alcohol (%): 14
PH: 3,78
Total Acidity (g/dm3): 5,4
Total SO2 (mg/dm3): 62
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Vinhos do Alentejo 2024