Tejo Tinto – Padre Pedro
40% Aragonês, 40% Trincadeira Preta, 15% Cabernet Sauvignon and 5% Merlot. Pruning system: Bilateral Royat cordon. The vines average 15 year old. The grapes are hand-harvested and destemmed, then fermented in stainless steel vats at controlled temperature of 26/27ºC (79-81F), followed by a maceration period of 2 weeks. The Trincadeira Preta is aged for 6 months in 225 liters French oak barrels, followed by 3 months in bottle before release. Intense ripe red fruit aromas with raspberry and cherry notes, combined with hints of spices. Smooth and well balanced on the palate, long finish. 13.5% 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.