À MODA DO ZÉ DA LEONOR
You need plenty of willingness and persistence to continue on with a family Project.
These characteristics passed on to the grandchildren and great-grandson of the man who once dreamed of producing wine at the Quinta Nova in Riachos – halfway between Torres Novas and Golegã, in the Tejo region.
The Casa Agrícola Rebelo Lopes (Rebelo Lopes Agricultural House), created in 2013, bets on sustainability, quality and the great desire to pay tribute to their ‘famous’ Grandfather, Zé da Leonor.
Other than the wine, Margarida, Carlos and Pedro Rebelo produce cereals and dried fruits.
The oenology is in the hands of Filipe Sevinate Pinto, who helps this family in their noble task of producing quality wine in a region that has gotten us used to unforgettable surprises.
At its base, a fine blend of Touriga Nacional and Syrah. This wine will surprise you with its elegance and the way it accompanies a good meat dish.
While we’re on the company subject, turn the card over and see the recipe we suggest to accompany this wine. The name alone will leave your mouth watering.
We can’t wait to see your review on our site.
Appellation | Tejo
Style | Red
Oenologist | Filipe Sevinate Pinto
Syrah and Touriga Nacional
Estate-owned winery. Whole grape bunch foot treading, no destemming, followed by maceration. Fermentation begins in the lagar with native yeasts only. Pressing in a vertical hydraulic press.
8 months in 500-litre used casks.
Open granate in colour. Expressive nose with tobacco, fresh fruit and slightly spiced notes. Elegant mouth with vibrant acidity and texture.
Various types of cheese or with meals containing stuffed eggplant or other types of light meat dishes
Total Acidity: 5.8 g/L
Beef tenderloin with Roquefort sauce, seasonal vegetables and 9mm potatoes
4 200 gr tenderloin steaks
200 gr Roquefort cheese
200 gr blue cheese
500 ml heavy cooking cream
5 cloves of garlic, finely chopped
1 kg potatoes for frying
1.5 L oil for frying
200 gr green asparagus
100 gr Paris mushrooms
100 gr baby corn knobs
100 gr cherry tomatoes
Knob of butter
10 gr fresh thyme
Season the steaks with salt, pepper and some olive oil.
Heat a frying pan on high heat. When the pan is very hot, drizzle some olive oil and add the steaks. Fry for 3 minutes on each side (if you desire medium cooked steak).
Take the steaks out of the pan and let rest for 5 minutes while making the sauce.
In the same pan, add some olive oil, the chopped garlic and fry until softly golden. Add a coffee cup of white wine to deglaze the pan and mix gently. Add the cheeses broken up into small pieces and the cream. Stir until the cheeses melt and the sauce thickens up.
For the vegetables, cut the thicker ends off the asparagus and, using a peeler, peel off the larger thorn-like pieces on the skin. Cut in two and reserve.
Laminate the mushrooms and cut the cherry tomatoes and baby corn knobs in two.
In a frying pan, start by sautéing the baby corn knobs in a drizzle of olive oil, followed by the asparagus, the tomatoes and, finally, the mushrooms. Season with salt, pepper and thyme leaves. Finalise with a knob of butter.
For the potatoes, peel and cut into thin sticks of 9 mm thickness. Reserve in a bowl with water, salt and ice.
Drain the potatoes and dry them off with kitchen paper.
Heat the oil to approximately 180°C and fry the potatoes.
Drain off the oil and season with fine salt.