MOB Lote 3
Jorge Moreira, Francisco Olazabal, and Jorge Serôdio Borges are revered Portuguese oenologists and have joined forces to produce a wine – the one before you.
The region they chose was the Dão, mainly due to the admiration the trio have for the area. This admiration arose from a wine tasting consisting of wines from the 1960s and 1970s from the region. The wines swept them away with their elegance and freshness.
The altitude, the soil quality and the variety of grapes were enough to convince the three friends to purchase 15 hectares of vineyard, 10 in Seia and 5 in Gouveia, right at the foot of the Serra da Estrela, and start the adventure.
This M.O.B. Lote 3 is a wine that seems like an aged Dão but is produced with a more modern approach.
Those in the know say it’s an easy to drink wine, full of freshness and reduced alcohol content, making it great company for a livelier evening.
The mix between the Touriga Nacional, Alfrocheiro and Jaen varieties result in the perfection you have in the bottle before you.
But who are we to say if the wine is any good or not?
The last word is always yours, so… pop the cork, taste it and then tell us if you liked it and why.
Who better than you to know what leaves you wide-eyed when tasting a new wine?
Tell us all about your experience.
Sub-Region: Serra da Estrela
Varieties: Touriga Nacional, Alfrocheiro and Jaen
The wine is produced from the grapes in the vineyards located in Gouveia and Seia. It was vinified in stainless steel vats with gentle extractions. Ageing took place for 12 months in used 225-litre French oak barrels.
This Lote 3 seeks to be an aged Dão wine produced with a more modern approach. It is slightly heavy in colour, has a low alcohol content, and is fresh and easy to drink, just like the wines in the “olden days”. Nevertheless, it has the aromatic beauty, fruity intensity and balance provided by modern winemaking and oenology processes.
Total Acidity: 5.21 g/L
Residual sugars: <2 gr/L
Alheira*, mushrooms and spinach in puff pastry
*alheira is a traditional Portuguese sausage made of various meats and bread.
200 g spinach
150 g mushrooms
1 packet puff pastry (square shaped)
1 dl olive oil
2 garlic cloves
Place the puff pastry in the refrigerator while you prepare the filling.
Chop the garlic cloves and add to a pot with olive oil. When the oil is hot, add the mushrooms and let them release their water.
Add the spinach and mix.
Using a sharp knife, cut the alheiras open and remove the skin.
Add their filling to the pot and mix.
Let the mixture cool down before placing it on the puff pastry.
Cut the pastry into rectangles, place a spoon of filling in the middle and close the parcel with your fingers, pressing along the edges.
Brush with beaten egg before placing the parcels in the oven at 180°C for 20 minutes.
If your pastry is round, you can make an alheira calzone.