In terms of elegance, this bottle is highly classified, right?
It is for sure a wine from the Tejo region!
But the image on the Batoréu Family wines was not always like this.
In 1860, when Ignacio Batoréu and José N. Canteiro started in viticulture, times were different. The fashions and customs were also different.
But things evolved, and, starting in 1921, Ignacio partnered with his son José Batoréu to continue selling wine in the Aveiras de Cima region and Lisbon.
A journey that would once have taken many hours, now, 100 years later, only takes about 30 minutes. How relative time is.
In 1981 José’s two daughters, Maria José and Maria Camila, the family’s youngest generation, took over company operations with José’s son-in-law, Armando Silvestre.
This family’s history has led us to José Batoréu Silvestre, who, together with his mother, defines the destiny of the 42 hectares of vineyards they own in Aveiras de Cima.
José is a pharmacist, but after several years in the pharmaceutical industry, his father’s death led him to switch from medicines to wine and continue the family’s long legacy.
The experience acquired in other fields led to a qualitative improvement at various levels, with this being an excellent example of the good evolution the family legacy is having.
We hope you enjoy it, and if you come across this rosé, don’t miss the chance to try it.
Produced from the grapes Touriga Nacional (50%), Castelão (30%) and Syrah (20%) created in our vineyards in
Aveiras de Cima, Tejo Region, Portugal.
Stainless steel vat with skin maceration from 6 to 8 days with controlled temperature between 26 and 28ºC. Six
months stage in new French oak and a minimum of 3 months stage in the bottle.
Intense violet colour, very complex fruity aroma with a pronounced vanila flavor and taste. Well balanced in the
mouth, smooth and very persistent.
Meat dishes and cheese. Serve at 16ºC.
Alcohol Vol. (%) 13.74
Total Acidity (g/L) 5.00
Volatile Acidity (g/L) 0.51
Density at 20°C (g/L) 0.9926
Total Dry Extract (mg/L) 31.0
Total Sulfur Dioxide (mg/L) 80
Free Sulfur Dioxide (mg/L) 48
Residual Sugars (g/L) <0.6
pH (20 to 25°C) 3.58
Alheira*, greens, egg and tuber rosti
*alheira is a typical Portuguese sausage made of pork, chicken and bread.