Soalheiro Primeiras Vinhas Alvarinho 2024
Region: Vinho Verde
Producer: Soalheiro
Primeiras Vinhas, Soalheiro's best wine, is, as its name suggests, made with the oldest grapes of the estate, planted about 40 years ago. For several years now, grapes from a limited "pe-franco" plantation have also been used for Primeiras Vinhas.The microclimate that influences the production of Alvarinho grapes is very particular, the region of Melgaço, at the northern tip of Portugal, is protected by a mountain range that creates the perfect conditions of rainfall, temperature and number of hours of sunshine necessary for the best ripening of the Alvarinho grapes.
The name Soalheiro comes from the excellent sun exposure of the vineyards bearing the same name - a sunny place.
The nose develops elegant and full citrus fruit aromas, and the palate is full, fresh and complex with a great final complexity.Ideal as an aperitif or to accompany seafood, fish or poultry dishes.
| Volume | 75.0 cl. |
| Grape Variety | Alvarinho |
| Drinking window | 2025-2032 |
| Alc. | 13.0% |
| Vinification | After pressing and before fermentation at controlled temperature, the must is decanted for 48 hours. Fermentation takes place mainly in stainless steel vats at very low temperatures (only 15% of the total volume ferments in used oak barrels), and the fine lees are kept until the beginning of May. |
| Ripening | Part of the wine is aged in large oak barrels. |
Waar serveer je ’m bij?
Primeiras Vinhas are the first vineyards of the estate, the oldest vines, and you notice it in the wine: the cool north gives the freshness, the old vines give the depth. The greater part ferments in steel, around fifteen per cent in wooden barrels and foudres, with the lees kept. That small oak share and that lees ageing give volume without an oaky flavour. Weight ten against complexity seven: this is the broadest and most mouth-filling of the Soalheiros, a wine that can handle a main course.
Drie gerechten die werken
Cod loin with roasted garlic and bacon
Roast guinea fowl breast with dried apricot
Risotto with smoked salmon and lemon
Roast guinea fowl breast with dried apricot
Risotto with smoked salmon and lemon
Vegetarisch
Gratinated leek with breadcrumbs and nutmeg
Minder geschikt bij
Aperitif and cold nibbles: too much wine for too little plate. Raw oysters lose out against it as well.
Voor de Portugees geïnspireerde kok
Cabrito à moda de Monção — oven-baked kid goat with rice, the festive plate of the Alvarinho region
Serveren op 10–12 °C