Padre Pedro Rose
50% Touriga Nacional, 30% Aragonês and 20% Merlot – 15 year old vines grown on sandy soil and manually harvested in small boxes. The grapes are destemmed and fermented in stainless-steel vats at controlled temperature of 18C or 64F after a brief skin maceration. It is then kept for 3 months in bottle before release. ￼Fresh, with intense aromas of cherry and strawberries.On the palate, expressive and fruity, wound with good acidity. Enjoy on its own as an aperitif, or serve with pasta, salads or Asian food. 12.5% Alcohol. 550 cases made.
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.