Sommeliers recognise Alentejo Wines
Professionals in the industry acknowledge Alentejo as a premier and exciting source of high quality, distinctive wines
Discover Alentejo's twelve steps to quality
Monte da Penha in the Portalegre region is one of 275 accredited vineyards in the Alentejo. Every blend in every vineyard undergoes rigorous regularity certification, sensory evaluation and laboratory analysis to meet the region's exemplar quality standards.
The entire process, administered by the Alentejo Regional Winegrowing Commission (CVRA) has 12 steps where every batch of finished wine must pass physicochemical analysis before it can be sold as Alentejo PDO or Alentejo PGI.
Note: This Monte da Penha Grande Vinho Tinto Reserva 2011 Vintage is described as having tannins which are firm but elegant, its acidity give it a freshness, bright, lively and mouthwatering on the palate with good potential for aging.
Photo opposite by Bruno Ferreira on Unsplash
Behind every blend
Protected Designation of Origin (PDO) experts will verify that only approved mandatory grape varieties make up 75% of the blend from vineyards in the designated sub regions. The final blend will be from a range of selected approved grapes that will add to the dynamic, consistent quality of Alentejo wines. These regulations manage consistency, balance and regional authenticity of wines from vintage to vintage.
PGI accreditation operates within the natural boundaries of the Vinho Regional Alentejano where there are a multitude of grape varieties in different soil compositions. The process is slightly more flexible with a greater choice of grape varieties although each shares common traits including full palate, solid structure and smoothness but significantly appearing vintage after vintage. Protected Geographical Indication (PGI) permits producers whose vineyards lie outside of the designated sub regions to offer their wines to the accreditation process.
Photo opposite by Marcus Winkler on Unsplash
How tannins, acidity and alchohol form your wine of choice
The cornerstone of every wine; perhaps the three best friends of your palate. When they combine there is harmony, no single element overwhelms another.
Tannins provide structure and dryness, whilst acidity delivers freshness, vibrancy and a mouthwatering quality. Alchohol is its source of body, weight, a sensation of heat that will counterbalance the harshness of high tannins.
A well balanced, high quality wine has often has high acid and tannin , acting as preservatives allowing the wine to soften and mature over time.
Photo opposite by Kingsley Tsang on Unsplash
The best wines are protected by a cork providing the right amount of micro oxidisation
Cork and the wine in its bottle have a complex relationship
Young wines, perhaps a Cabernet Sauvignon or Syrah often contain harsh tannins. For that reason 'breathable' corks are chosen to increase the supply of oxygen sufficient to create a smoother rounder taste. Most wines around 90% are produced to be enjoyed young, consumers want to savour the fresh fruit flavors, high acidity, and, for reds, low to moderate tannins.
Wine connoisseurs tend to value the "mellowed by age" characteristics of dry reds and whites, which offer complex notes of dried fruit, honey, and oak. Every vinicultor will select only the right cork for their wines designed to age. It must be able to compress tight in the bottle neck and allow only minute micro oxidisation. Aged wines from Alentejo are perceived as "prestige", highly "prized" for their distinction. Garrafeira wines are distinguished by their aging of at least 12 months for white and in excess of 30 months for reds.
Red wines from
Portalegre and Reguengos are specifically recognized for their high aging potential due to unique soil and climate conditions.
Photo opposite by Florian Siedl on Unsplash
