Tejo Branco – Padre Pedro
60% Arinto, 20% Verdelho, 10% Fernão Pires and 10% Viognier. The vines average 5 year old and are grown on sandy soil. The grapes are hand-harvested, fermented in stainless steel tanks, then aged 3 months in bottle before release. Intense aromas of tropical fruits, citrus and white flowers. Balanced acidity and refreshing finish. Around 1650 cases made. 12.5% Alcohol.
About the Producer
Located 50 miles north of Lisbon, this traditional Tejo winery produces value-driven yet complex wines. Casa Cadaval has been in the family of Alvares Pereira de Melo since 1648. The estate is now run by Teresa Alvares Pereira Countess von Schönborn-Wiesentheid, the fifth generation of women to held that position. In addition to 42 hectares of vineyards, this vast property also grows cork trees and produces olive oil, rice and vegetables. Casa Cadaval is one of the world’s oldest breeders of Lusitano horses.
Formerly known as Ribatejo, Portugal’s Tejo wine region lies on both sides of the river Tagus. It is the oldest and largest of Portugal's wine regions. The most prevalent grape for white wines is the local Fernão Pires, followed by Arinto, Alicante Branco, Tália, Trincadeira das Pratas, Verdelho and Vital. Chardonnay and Sauvignon Blanc are also grown. As for the reds, Touriga Nacional is wildly popular, as are Trincadeira, Tinta Roriz (sometimes called Aragonez), and Castelão. Cabernet Sauvignon, Merlot, Syrah and Alicante Bouschet also thrive there.
Farming practices: in the process of becoming organic. The winery should be certified in 2020. The wines are vegan.