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Casa de Sabicos

Syrah & Aragonez


This is a house full of history and stories to tell.
We’ll start with Grandmother Sabica’s story. She lived during the second half of the 19th century.

With 8 children to raise – that’s right, 8 children to raise – Grandmother Sabica became a widow. For you to get an idea, her youngest son was only two-years-old when his father died.

All of a sudden, she had two problems to deal with:
1. How am I going to raise 8 children?
2. What am I going to do with a 12 000-hectare farm?

It was here that she decided to introduce vineyard cultivation and wine production as agricultural activities on the farm. This adventure would come to be carried on by her children, grandchildren and great-grandchildren.

This decisive moment for Grandmother Sabica came to define the estate’s life for the next almost 200 years.

Currently, her great-grandchildren take care of everything without ever losing sight of the production philosophy that their grandmother implemented at the estate.

It’s in this way, with accumulated wisdom, and modern and technologically advanced means, that Casa de Sabicos is born.

The estate now has a new winery, equipped with the most recent technology available.

An interesting detail about this Casa de Sabicos is that some of their wines are only produced in small quantities, when and only in years of exceptional maturation in which the wine quality is “out of this world”.

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Appellation: Alentejo
Style: Red
Varieties: Aragonês and Syrah
The Wine: Climate: Mediterranean
Soils: Limestone and granitic reds.
Winemaking process: onical temperature-controlled stainless-steel vats; prolonged maceration.
Tasting notes: Colour: Intense garnet
Nose: Very fruity; very ripe black fruits with sweet notes, simultaneously acidulated with a very pronounced freshness, never losing the fruity initial notes.
Palate: Smooth, ripe black fruits, plums and wild blackberries being most evident. Gives a light sensation of sweetness, but an excellent acidity demarks the wine, making it harmonious and contributing to its balance and complexity. Long, persistent finish with all its aromatic richness.

Technical Information

ABV: 14%
Total Acidity: 6,0 g/dm3
pH: 3,45


Roasted beetroot with balsamic, celeriac and walnuts
by Chef Pedro Almeida


800 gr of cooked beetroots
400 gr of celeriac (alternatives: carrots, pumpkin, fennel, etc.)
200 gr shallots
Olive oil
Balsamic vinegar
1 orange


1. Wash and peel all the vegetables, cut into 2.5 cm cubes.
2. Place all the vegetables in an oven tray and season with salt and pepper.
Add olive oil and balsamic vinegar (as if you’re seasoning a salad) and mix well.
3. Cover the tray with greaseproof paper or foil and cook in 180º oven for 15 minutes.
4. Take off the paper/foil and add honey, thyme, rosemary and walnuts, mix and put back in the oven for a further 15 minutes, uncovered.
5. Take out of oven and finish with orange juice and zest.
6. Accompanies with an acidic quinoa and arugula salad.

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