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Rui Abecassis, founder of Obrigado: “Alvaro Castro inherited Quinta da Pellada, his family estate, in 1980, replanted, and released his first vintage in 1989. Since then, oblivious to trends and fads, he has been making wines that please him and are true to his memories of old guard 1970/80âs DÃ£o wines.
Quinta da Pellada is arguably the best producer in the DÃ£o. History shows that vines have been grown at Quinta da Pellada since at least the XVI century, when in 1527 the crownâs treasury taxed the property â80 barrels to the king.â Although impossible to verify now what the king thought, let alone if the barrels ever got to him, it is clear that the taxes are an irrefutable certification of the wineâs existence!”
DAC Tinto is an outstanding example of DÃ£oâs style, earthy and medium bodied, elegant and feminine with a âless is moreâ winemaking approach. The estate is surrounded by pine trees on a 500 meter-high hill overlooking Serra da Estrela, Portugalâs tallest mountain (2.000 meters). DÃ£o is a region well-protected by mountains. To the east, Serra da Estrela protects from Spainâs continental heat, to the west, Bussaco is a wall to Atlantic winds and to the north Caramulo shields DÃ£o from the extreme Douro Valley temperatures.
What makes this wine unique?
Complex, earthy and bright, DAC Tinto has the unmistakable stamp of its provenance. The estate has a single location near Seia, central DÃ£o. DAC Tinto is an extraordinary value wine, marked by an intuitive, âless is moreâ approach winemaking and sustainable agriculture.
2011 93W&S. DAC Alvaro Castro recognized as one of 100 Best Wineries of 2014 by Wine & Spirits Magazine
30% Touriga Nacional, 20% Jaen, 30% Tinta Roriz, 20% Alfrocheiro. Organically grown vines planted in 1988. Tended in granite, clay and sandy soil at 550 m (1,804 ft) elevation
Simple fare, charcuteries, and smoked meats, hard cheese as parmesan or manchego. Meats like veal, pork, and roasted turkey.
Vinification and ageing
Manual harvest happens mid/late-September. Juice ferments in stainless steel vats, Couvaison (maceration) for 15 days. Aged for 12 to 18 months on used 2 to 3 year French oak. Filtered and bottled June/July.
Dark ruby in color, it offers aromas of crushed herbs with hints of black pepper. Silky smooth mouth feel with concentrated smoky black fruit and earthy flavors, with silky tannins and a long finish.