Casa da Esteira
This Casa da Esteira’s story started being written in 2011 when João Nápoles de Carvalho married Joana Pratas, a Ribatejo native who left Lisbon to go live in the Douro region. Specifically, they chose Quinta do Monte Travesso, in Tabuaço, which was later renamed Casa da Esteira (House of the coarse straw mattress – Esteira).
It’s here that João and Joana finally accomplish their dream of becoming Partners in Creation, in life and in wine. Two years later, in 2013, the couple’s first daughter is born and, at the end of 2014, they welcomed their son.
Four in this home and four products launched—wine and olive oil.
Life keeps on showing us that there are truly happy coincidences, doesn’t it?
It’s a family and inspiring project, lived by parents and daughters.
What else could you ask for?
The wine before you is smooth, intense, with an aroma that leaves us speechless. It’s a Douro wine. That says it all, or almost all.
Let yourself be surprised by this wonderful son of the oldest demarcated region on the planet. The surprise will begin as soon as you give your nose the privilege of getting up close to your glass to smell this wine.
After that, well, after that, all there is to do is enjoy the happiness of raising that glass to your mouth to taste this Casa da Esteira.
More than a brand and physical space, Casa da Esteira is a life project come true by a family of four. The doors to their life are now open to all who taste their products. For that, our congratulations. You are also now part of the family.
After you’ve finished the bottle, visit our site and leave your opinion on this and the other wines in the Wome Box. And don’t forget to tag us (@wome_box) in the photo you’ll publish on Instagram.
Appellation: Porto and Douro.
Sub-region: Cima Corgo
Location: Casa da Esteira, Barcos, Tabuaço
Varieties: Sousão, Touriga Nacional and Vinhas velhas (old vines)
Motto: Family-created wines by Joana Pratas and João Nápoles de Carvalho with their children Teresa and António.
Classification: DOC Douro
Winemaking process: Upon entering the winery, the grapes go through a second selection process. After destemming, they go on to the traditional granite ‘lagar’ for primary fermentation. Foot treading, done during 7/8 days, allows for greater maceration and grape extraction control. The goal is to create a Douro red but without undervaluing the elegance and character of the vines that give it life. From the ‘lagar’, it goes on to stainless steel vats for malolactic fermentation.
Staging: 225 L French oak barrels for 12 months.
Colour: Ruby red
Nose: Intense and dominated by black fruits, spices and cacao.
Mouth: Fruity, complex, slight balsamic and vanilla sensations. Soft, velvety tannins accompanied by a freshness that impresses throughout the whole tasting. Long finish.
Pairing: Grilled meats, pasta, soft cheeses.
Total Acidity: 5.60 g/L
PENNE WITH BEETROOT SAUCE
By Chef Vítor Santos
300 gr beetroot
6 cloves of garlic
250 gr of penne pasta (whole wheat works as well)
100 dl olive oil
1 sprig of thyme
Salt and pepper
200 gr cashew nuts or peanuts
30 gr parmesan cheese
100 ml water
Peel the beetroots and chop into small pieces or fine slices (makes it easier to roast)
Season the beetroot with salt and pepper and roast in the oven for 45 minutes at 180°C. After 30 minutes, add the garlic cloves.
When cooked, add the cashew nuts, parmesan and a drizzle of olive oil and blend in a food processor. Adjust texture with water (or cream), so the sauce becomes creamy. Taste to check seasoning.
Cook the penne in abundant boiling water, drain, drizzle a little olive oil and mix, so it doesn’t stick together.
Place the cooked penne on a plate and cover it with the beetroot sauce.