This Filoco white is from Tabuaço, in the heart of the Douro region.
The Estate that lends its name to it spreads along the margins of the Douro and Távora rivers, in a scenery filled with a difficult to describe beauty.
Jeremias de Macedo, experienced, determined and passionate about the land that saw him grow, bought various hectares of land during his life to make his dream of producing Douro and Port wines a reality.
This passion passed on to the following generations, as did the concern in guaranteeing quality over quantity.
Today, Marta Macedo, oenologist and Jeremias’s Granddaughter, leads production and continues the work started by the family.
The vineyards live well above sea level, giving the wine a very unique freshness.
To accompany this white wine with a special story, Chef Sebastião Vasconcelos’s suggestion fits the bill.
Turn the card over and see what awaits.
Appellation | Porto and Douro
Style | White
Oenologist | Marta Macedo and Jorge Alves
Varieties | Malvasia Fina, Rabigato and Viosinho
Filico is a white wine obtained from a blend of Malvasia Fina, Rabigato and Viosinho varieties. Planted in high-altitude plots (550 metres) at Quinta do Filoco, the wine receives its freshness and fruity aromas from its location. A wine with mineral tones, a well-balanced mouth and a good persistent finish.
Estate-owned winery. Total destemming and crushing, fermentation in stainless-steel vats between 12 and 15°C.
Total Acidity: 4.4 g/dm³
Red mullet fillet with cataplana sauce and pumpkin purée
4 filleted red mullets
600 gr clams
1 kg pumpkin (peeled and diced)
½ sprig of thyme
½ sprig of rosemary
Juice of 1 orange
1 teaspoon cumin powder
Place the pumpkin, olive oil, thyme, rosemary and cumin into an oven tray. Season with salt and pepper and roast covered with aluminium foil at 180°C for 30 minutes. Take the foil off and roast for another 20 minutes, mixing the ingredients.
Place the roasted pumpkin in a food processor or stick blender, add the orange juice and a generous knob of butter. Mix until smooth.
For the fish, heat a non-stick frying pan on medium heat and drizzle in some olive oil. Let the oil heat and add the fish fillets, skin-side down. Cook to approximately 70%. Turn the fillets over and finish cooking. Add a sprig of rosemary and a knob of butter, basting the skin with the melted butter.
Reserve the fish bones and heads
2 garlic cloves
Place all the ingredients in a pot with water and heat up. When water comes to a boil, turn the heat down to a minimum and cook for 20 minutes. Take off the heat, drain the mixture and reserve the broth.
100 ml of white wine
150 ml olive oil
5 laminated garlic cloves
1 onion cut in half and sliced into ‘half-moons’
1 sliced red pepper (full circles)
1 can peeled tomatoes (0.5 kg)
2 sliced tomatoes
1 tablespoon bell pepper paste
2 bay leaves
Place the olive oil, garlic and bay leaves in a pot. Next, add the onions and coriander stalks, followed by the red peppers and sliced tomato. Next, add the bell pepper paste, the canned tomatoes and a drizzle of olive oil. Let cook and add the white wine. Let the alcohol evaporate and slowly add the fish broth until all the vegetables are cooked. Check seasoning.
Using a food processor or stick blender, blend this mixture until you obtain a smooth sauce.
Using another pot, heat up some olive oil and fry the 5 laminated garlic cloves until golden. Add the clams, season with salt and pepper and add the white wine. Cover the pot until all clams are entirely opened. Add the blended mixture made earlier to the clams and mix well.
Serve the fillets with the clam sauce on top with a side of sweet-potato purée.