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Monte do Carrapatelo


The history connecting Luís Duarte to wine is over 30 years old.

Nevertheless, Luís Duarte Vinhos (Luís Duarte Wines) only began in 2007, when he founded a family business in a “little” known region of the Alentejo – the friendly Reguengos de Monsaraz. Does that name ring a bell?

14 years have passed, and the business, managed by Luís and his wife, Dora Simões, continues to bring happiness to all who are lucky enough to pop open one of their wines.

With a 10 ha vineyard, the property lives under a Continental Mediterranean climate, which is characterised by very hot and dry Summers – being this the Alentejo, of course they are -, but where the daily thermal amplitude can be pretty high. This fact favours the retention of acids within the grapes and the development of their aromas.

As for Luís Duarte, we can tell you he has been an oenologist for 30 years and has been distinguished on 3 occasions (1997, 2007 and 2014) by wine publications as Portugal’s Best Oenologist. He was also nominated by the German magazine Der Feinschmecker as the Best Wine Producer in 2010.

In 2015, he was decorated by the President of the Republic, with the Order of Business Merit in the Agricultural merit class.

It’s safe to say he makes a habit out of impressive achievements and successes.

All this contributes to making this oenologist a serious case of success and credibility, with a portfolio consisting of a handful of quality wines.

Discover this Monte do Carrapatelo’s unique freshness and then tell us what you think. Deal?

Cheers from us to you.

Cheers! ?


Appellation: Alentejo
Style: White
Varieties: Antão Vaz, Arinto and Viognier

The Wine
Soil: Magnesian sediments of predominantly loamy materials.
Vineyard Systematisation: 4 ha in bilateral rows 2.50 metres apart with vines planted 1.30 metres apart.

Wine Making Process
Produced by Luís Duarte with grapes from his Monte do Carrapatelo in Reguengos de Monsaraz. Grapes, in optimal maturation conditions, were harvested in the first week of September. Harvesting was done manually, with grapes transported in 25 kg boxes to the winery, where a manual selection on a sorting table followed. Vinification started with a light pressing with pellicular maceration in a pneumatic press, followed by wort cold static decanting for 48 hours. It was then separated from the dregs and inoculated with selected yeasts. The wort fermented at low temperatures (13°C) in stainless-steel vats.

After alcoholic fermentation, the wine remains in stainless-steal vats for 6 months, with battonage being executed every two weeks. A total of 7 500 bottles were bottled.

Tasting Notes
Appearance: Crystal lemon with golden hues.
Nose: Standout fruity aromas where citric and green apple predominate, complemented by mineral notes.
Mouth: Well-rounded and fresh with fresh fruit and peach aromas. Slight honey nuances with well-balanced acidity. Great structure finishing with good final unctuousness.

Serve at 10-12°C. Ideally accompanies fish and white meat dishes.

Technical Information

ABV: 13.5%


Monkfish loin, squid ink ‘migas’ and sparkling wine sauce


800 gr of monkfish loin (4 portions)
1 packet squid ink
1 bottle of dry sparkling wine
1 packet cream
4 shallots
1 small packet of dried tomato in olive oil
4 cloves of garlic
600 gr of cornbread
1 sprig of coriander/cilantro
1 beef broth cube
1 sprig thyme
10 gr sugar
100 gr chorizo


Confit monkfish
Option 1: In an oven-safe recipient, place the monkfish loins, thyme, two garlic cloves, cover with olive oil and season. Pre-heat the oven to 120°C and cook for approximately 40 minutes.
Option 2: In a pot, place the monkfish loins, thyme, two garlic cloves, cover with olive oil and season. Put on lowest heat, without letting boil, for approximately 25-30 minutes.

Squid ink ‘migas’ (‘migas’ are a typical bread-based dish from the Alentejo region of Portugal)
In a wide frying pan, cover the bottom with olive oil and add the diced chorizo. When the chorizo starts releasing its fat, add the crumbled cornbread and mix. Add a little more olive oil and incorporate the squid ink, approximately 10 gr.
Keep on heat for another 5 minutes and reserve.

Sparkling wine sauce
In a pot, add the finely chopped shallots and garlic clove, finely chopped also, and sauté in butter. Add half a bottle of sparkling wine and boil until the alcohol evaporates. Add the sugar and the broth cube and mix until it dissolves. Add the cream and let boil. Once boiling, reduce heat to a minimum and cook for another 5 minutes. Check salt and pepper seasoning.

In a deep plate/dish (soup bowl, for ex.), place some of the ‘migas’ at the centre, a monkfish loin on top and a slice of dried tomato. Pour over the sauce and enjoy.

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