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Quinta de Pellada Alfrocheiro 2011
Region: Dão
Producer: Quinta de Saes - da Pellada
Why we chose this wine
Alvaro Castro perfectly embodies the essence of The Portugal Collection. At the end of 2018, Alvaro Castro harvested his 30th vintage as an independent winegrower. We have been following him since 2003 and consider him to be one of Portugal's key winemakers, a player in the qualitative renaissance of Portuguese wines, if only because he has, almost single-handedly, put the Dão region back on the map. He has been assisted by his daughter Maria for several years. Their elegant wines make the region shine like in the good old days. His vineyards are located in the Dao region, on a granite terroir on a mountain plateau at an altitude of 450m.
Alvaro's more accessible vintages are marketed under the label of Quinta de Saes, while it bottles distinguished wines for laying down under the name Quinta da Pelleda.
The nose is deep and complex with hints of chocolate. The palate is structured with an elegant smooth fruit dominating.
Alvaro's more accessible vintages are marketed under the label of Quinta de Saes, while it bottles distinguished wines for laying down under the name Quinta da Pelleda.
The nose is deep and complex with hints of chocolate. The palate is structured with an elegant smooth fruit dominating.
| Volume | 75.0 cl. |
| Grape Variety | Alfrocheiro |
| Drinking window | 2012-2028 |
| Alc. | 13.0% |
| Vinification | Vinification is done as naturally as possible, without the use of electrical mechanics, without extraction, and fermentation is carried out using indigenous yeasts. |
| Ripening | in oak barrels. |
Waar serveer je ’m bij?
Alfrocheiro on its own, made without electrical machinery and without extraction, using indigenous yeasts only. Fifteen years on, you can see what the Dão's ageing potential rests on: the fruit has turned inward, notes of dried herbs have appeared, and the tannin has softened without the wine losing its line.
Drie gerechten die werken
Quail stuffed with raisins and pine nuts
Turkey breast with morel sauce
Pan-fried chicken livers with caramelised apple
Turkey breast with morel sauce
Pan-fried chicken livers with caramelised apple
Vegetarisch
Roasted carrots with dukkah and yoghurt
Minder geschikt bij
Hot spice, smoke and heavy salt: all three walk over a wine that has to live on subtlety.
Voor de Portugees geïnspireerde kok
Arroz de forno com carne assada — oven rice with roast meat and its juices
Serveren op 16 °C