| Located 50 miles north of Lisbon, this traditional Ribatejano winery produces value-driven yet complex wines. BEST VALUE in The New York Times |
| Casa Cadaval Website |
| Padre Pedro Red |
| Aragonês (Tempranillo) 40%, Trincadeira 40%, Cabernet Sauvignon 15% and Merlot 5% The vines average 15 years old. The grapes are harvested manually and destemmed. 40% of the wine is aged for 6 months in French 225 liters oak barrels, followed by 3 months in bottle. Intense ripe red fruit aromas with raspberry and cherry notes, smooth and well balanced on the plate, long finish. |
| Trincadeira |
| 100% Trincadera, a native varietal that produces deep, fragrant red wines. The vines average 50 years old. This wine is aged for 10 months in French 225 liters oak barrels, followed by 6 months in bottle. Bright, deep ruby red, pronounced red fruit aromas with herbaceous and spicy notes, excellent structure and balance, elegant, persistent finish. |
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