Bela Sombra Reserva, Limited Edition, Quinta da Alorna, 2013
Vinification: Pre-fermentative cold maceration for two days. Delastage technique for color extraction during alcoholic fermentation. After malo-lactic fermentation, the three grapes are aged for 12 months in French oak barrels. After bottling, the wine ages for 3 months.
Nose: Black berries and jam aromas due to grapes maturation. Ageing in French oak barrels gave it spicy notes.
Palate: Well balanced and soft tannins.
Tasting Note: Long lasting finish, remaining ripped plums and coffee.
Gastronomy: Perfect to serve with roasted or stewed meat.
Quinta da Alorna – Abafado 5 years, Tejo
100% native varietal Fernão Pires is fortified to create a delicious sweet wine perfect for desserts such as custard tart or blue cheeses. Flavours of dried fruits are delivered from a smooth, textured palate with a lingering finish. Delightfully balanced and fresh. Great Value.
Quinta da Alorna – Branco, Tejo, 2019
Native varieties Arinto and Fernão Pires combine to create a lively and thoroughly enjoyable vin de soif. Riper tropical notes are framed by clean citrus flavours to create a refreshing yet well-balanced wine. Enjoy as an aperitif or with sea food. To be enjoyed in its youth.
Quinta da Alorna – Marquesa de Alorna, Grande Reserva Branco, Tejo, Portugal 2015
Aromas and flavours of ripe yellow fruit, especially peach and loquat, with floral touches and a hint of vanilla from the French oak casks. A rich white wine with body and balancing acidity.
Baked fish, Mediterranean traditional dishes, White meats with aromatic herbs.
The grapes were manually harvested and placed separately in 18-kg boxes. They were then pressed in long and short cycles in the mornings. After the musts were clarified, the fermentation in new and 2nd-use French oak casks followed. The wine aged on fine lees for 8 months using the batonnage method. After the final cuvée was prepared, the wine was stabilised and filtered before being bottled.
Quinta da Alorna – Marquesa de Alorna, Grande Reserva Tinto, Tejo, Portugal 2015
‘Dried cranberries and pomegranate are fruity yet demure on the nose. Bold flavors mimic the fruity aromas on the palate, juicy and tart. A well integrated vanilla and toasty coconut flavor perfumes the finish, with a slightly leathery kick.’ – 92pts. Excellent, Highly Recommended, Ultimate Wine Challenge 2017.
Aromas of blackberry and raspberry fruit with a touch of fragrant wild flowers, vanilla and spice from its ageing in French oak. The palate reflects the nose with a silky texture, a richness of flavour and good freshness.
Serve at 16-18ºC. Serve with roasted meats such as game or beef.
Crushing and total destalking of the grapes. Pre-fermentative maceration at controlled temperature of 15 ºC; Fermentation in stainless steel tanks at 23ºC and maceration for 2 weeks. Before being bottled, the wine ages in new French oak barrels for 12 months.
Quinta da Alorna – Sauvignon Blanc, Tejo, 2019
Ripe notes of pineapple, blood orange and guava intertwine with herbal notes of asparagus and freshly mown grass. Dry, fresh and crisp on the palate with good persistence. An excellent aperitif or pair with goats’ cheese salad. Enjoy over the next couple years.
Quinta da Alorna – Tinto Reserva, Tejo, 2016
A blend of native varietal Touriga Nacional and Cabernet Sauvignon. Ripe blackcurrant notes on the nose and palate with a touch of violet and hint of spice. 12 months maturation in French oak has added complexity and structure. Enjoy with roast beef. Enjoy within 2-5 years of vintage.
In The Press
‘Wild blackberry and heady violet on the nose. On the palate, it’s silky and savory. Juicy fruit, whiffs of vanilla and sandalwood, and hints of cedar and bitter nut skin on the finish. Assertive yet approachable tannins.’ – 91 Pts. Excellent, Highly Recommended, Ultimate Wine Challenge 2017.