Intensus Reserva 2024
Region: Alentejo
Producer: Rui Reguinga
Rui Reguinga not only makes Pedra Basta with Richard Mayson at Quinta do Centro, he also produces Terrenus, which bears his own signature.The old vineyards, unique in their kind, are planted with no less than 15 different grape varieties. This makes harvesting difficult and ensures that the composition varies slightly each year according to the maturity of the different varieties. With the name "Terrenus", Rui clearly claims a "terroir" and anyone who tastes this wine of character will notice that there is nothing exaggerated about it.
The nose gives a very nice aromatic depth, with notes of dried herbs, earth, cocoa, ripe fruit and light leather. It is a full and sweet red wine with, aromas of bitter cocoa on the finish.
| Volume | 75.0 cl. |
| Grape Variety | Aragonêz, Alicante Bouschet and Trincadeira |
| Drinking window | 2026-2029 |
| Alc. | 14.0% |
| Vinification | Total destemming. Fermentation in stainless steel vats, temperature controlled at 26 / 27ºC. |
| Ripening | Aged for 8 months in stainless steel vats. |
Waar serveer je ’m bij?
Fifteen different varieties mixed together in old vineyards — which makes picking awkward and the blend different every year, and that is exactly what the name refers to. Fermented in steel, aged partly in steel and partly in wood. Fourteen degrees at complexity five: a wine that gives what it has straight away, without detour.
Drie gerechten die werken
Grilled lamb sausage with roasted garlic
Pork collar from the barbecue
Minced meat bake with aubergine and tomato
Pork collar from the barbecue
Minced meat bake with aubergine and tomato
Vegetarisch
Grilled onion and peppers with sherry vinegar
Minder geschikt bij
Fine preparations of fish or poultry: it drowns them out.
Voor de Portugees geïnspireerde kok
Carne de porco à moda do Alentejo com batata frita — pork cubes with fried potatoes and coriander
Serveren op 15–16 °C
The producer
Rui Reguinga
Rui Reguinga was born into a family of winemakers and absolutely wanted to follow in their footsteps. He graduated as an oenologist in the late 1980s and immediately made his first wines in Alentejo.
More about Rui Reguinga →