A fruity, spice Portuguese red - generous, fresh and approachable!
Lifted aromas of blackcurrant and blueberries.
The palate is bright and well-defined with layers of black cherry, plum, and dark spice, overripe tannins.
A combination of hand and machine-picked grapes are sourced from Alianca's own vineyards in the Alentejo region in the south-east, not far from the Spanish border. Here low yielding, old vines are tended traditionally from plantings on clay soils. Fermentation takes place in stainless steel vats controlled at 30 degrees for 6 days with extended maceration on the skins to extract sufficient colour, fruit and tannins. The wine is matured in tank for a few months before bottling.
One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. Winemaker Francisco Antunes oversees what must be one of the most diverse ranges in Europe, from the 3rd largest Portuguese rose brand (Casal Mendes) to some of the country's most impressive premium reds from estates in Douro, Dao, Bairrada and Alentejo. Arguably, Francisco's greatest achievements lie between these extremes, a range of mid-priced wines from native varieties, full of character, quite distinctly Portuguese, but at the same time approachable and with fresh, modern fruit.
Although not accredited, since 2015 the Bacalhôa group is regularly audited for the scope of its ethical, social and environmental work, always with a green result. In 2020, it is planning a SEDEX Membership Ethical Trade Audit (SMETA) audit of its labour and health and safety policies. It is also planning to fully convert one its vineyards to organic viticulture as soon as possible.
|60% Aragonês, 30% Trincadeira Preta, 10% Alicante Bouschet
|14% alc vol
|Units of Alcohol per Bottle
|For immediate enjoyment
|Vegetarian, Vegan and Sustainable
|Drink with lamb stew or slow-cooked ratatouille drenched in fruity olive oil.
Vinho Regional Alentejano