The story of a dream that came true.
Casa Americo’s history is worthy of a film. The Seabra family patriarch, father Américo, dreamt of one day producing wine in the land where he was born, Vila Nova de Tazém. We’re talking about a small village in the Gouveia municipality, snuggled up to Serra da Estrela and which boasts approximately 2100 inhabitants. Except that, in 1967, Américo Seabra emigrated to the USA with his wife and seven children, making him give up on his dream, but not making him stop dreaming. One of his children, Albano Seabra, nine years old at the time, never imagined that he would one day make his father’s dream come true.
Albano and his siblings recovered the 18th-century property and built a new winery, fulfilling their father’s eternal dream.
Casa Américo currently has 100 ha of vineyard, some of the oldest being more than 100 years old. Consider that these are vineyards that live between 500 and 600-metre altitudes. And that they’re vineyards of the Dão region’s most noble varieties, making their wines fresh and elegant and the reason why they’re making a come back among connoisseurs of good Portuguese wine.
Now it’s your turn to taste this Casa Américo Reserva 2014.
All that’s left to say is Cheers!
Here’s to you!
Appellation: Dão and Lafões
Varieties: Alfrocheiro, Tinta Roriz and Touriga Nacional
The wine: Casa Américo was established by Américo Seabra, the Seabra family patriarch, who had the dream of producing wine in the village where he was born, Vila Nova de Tazém. The project was carried out by his sons, who recovered an 18th-century property and built a new winery. Casa Américo currently has 100 ha of vineyard, the oldest being over 100 years of age. Planted with the Dão region’s noble varieties, they’re located on poor granite terrain and between 500 and 600-metre altitudes. The sub-region where they’re situated, Serra da Estrela, is one of the Dão’s most important terroirs, where wine are produced with unique freshness and elegance.
Vineyard: These grapes are from two plots located in Vila Nova de Tazém. The grapevines are 40 years of age; production rounds 4ton/ha, plot percentage depends on grapevine production.
Winemaking process:The grapes were judiciously selected while still on the vine and later totally destemmed into a traditional granite holding/fermentation tank (lagar in Portuguese). During fermentation, the wort was homogenised by foot treading, and temperature control achieved through endogenous plates. After fermentation, the wine spent 10 months in 225 lt French oak second-use barrels.
Staging: 10 months in French oak barrels.
Tasting notes: Deep ruby colour with an aroma made up of forest fruits, pine needle and light toasty notes. Noble tannins, silky texture and a long finish in the mouth.
Total acidity: 5,7 g/L
Pork loins with chestnuts and pomegranate
by chef Pedro Almeida
Ingredients (4 people):
800 gr of pork loins
1 tablespoon olive oil
2 teaspoons salt
2 garlic cloves, laminated
1 teaspoon cumin
1 teaspoon oregano
Freshly ground pepper
100 gr chopped onion
400 gr frozen chestnuts
250 gr small Portobello mushrooms
Divide the pork loin into 8 portions to brown on all sides in a deep pan with hot olive oil.
Sprinkle with half the salt and garlic, cumin, oregano and freshly ground pepper before browning.
Reduce the heat and add the chopped onion and defrosted chestnuts.
Wipe the mushrooms with kitchen paper and add them to the pan. Season with remaining salt and garlic, cover and let cook on medium heat for 25 minutes, shaking the pan every once in a while.
In the meantime, remove the pomegranate berries into a bowl.
Sprinkle with pomegranate berries and rosemary before serving.