Quinta dos Carvalhais is a beautiful property in Mangualde commune in the Dão....
Purchased and invested in by the Guedes family, the estate combines the most up-to-date techniques with extensive experience of traditional winemaking practices, creating wines with elegance and personality. In addition to investing in their own vineyards, Quinta dos Carvalhais has also been instrumental in defending the interests and living conditions of many local small winegrowers who sell their grapes.
This 105 hectare property, which today has 50 hectares under vine, was purchased by the Guedes family in 1988. The vineyards were planted on poor granite soils with indigenous Dão varieties (Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen and Tinta Pinheira for reds and Encruzado, Assario, Verdelho, Bical and Cerceal for whites), and the modern winery was built soon afterwards. Today, winemaker Beatriz Cabral de Almeida makes an increasingly impressive range of wines from estate vineyards, which are situated at an altitude of 465-500 metres above sea level.
The start of the 2014/15 harvest year saw high levels of rainfall, but from December until budburst, winter was cold and dry. Spring was drier than in previous years, with occasional rain providing water reserves in the soil for the more arid months of spring and summer. Summer was dry with high temperatures during the day followed by cold nights. Unlike previous years, 2015 saw veraison present throughout the Quinta dos Carvalhais vineyard by the end of July, and the development of the grapes until maturation was normal and balanced. The harvest started one week earlier than the previous year and resulted in wines of great quality.
The Encruzado grapes were collected at the winery in small 20kg boxes and unloaded directly into the pneumatic press. After crushing the grapes, the must was protected from oxidation by the use of inert gases and subject to low temperature static decanting for 24 hours, in order to achieve the desired level of clarity. It was subsequently set in a tank where selected yeasts were added ahead of fermentation, before being moved to new French oak barrels where fermentation took place at temperatures of 19°C for approximately 20 days. The wine was then matured for six months in new French oak barrels where bâtonnage took place before filtering and bottling.
A core of bright citrus fruits, melon and pear is overlaid by floral, herbaceous and mineral aromas on the nose. This complex bouquet is complemented by the spicy aromas of French oak. On the palate, it is fresh, balanced and harmonious with vibrant acidity.
|Grape varieties||100% Encruzado|
|Winemaker||Beatriz Cabral de Almeida|
Liberty Wines customers can order this wine directly from us.