Palmeirim de Inglaterra
The first question that arises is where did this name come from?
The answer is that it is due to a famous chivalry romance, written by the transmontane Francisco de Moraes in 1544, a common ancestor of the owners of these estates.
The plot is divided into two parts: the first deals with the birth and first adventures of the twin brothers, Palmeirim and Floriano, sons of D. Duardos and Flérida.
The second shows the two brothers venturing out into the world, performing feats alongside companions and ladies, culminating in the great final battle between “Turks” and “Christians,” in which many of the heroes whose trajectory we follow in the initial pages perish. War feats and love feats give a special coloring to the ultimate goal: the defense of Christianity.
Palmeirim de Inglaterra is mentioned by Cervantes in his book Don Quixote, in Chapter VI: “And opening another book, he saw that it was Palmeirín de Oliva, and next to it was another one called Palmeirim de Inglaterra; and upon seeing it, the licentiate said: Let Oliva’s be razed and burned, so that not even the ashes remain; but let the palm of England be guarded and preserved as a unique thing, […]” Thus, Cervantes saved Palmeirim de Inglaterra from the fire in the courtyard of Don Quixote, rescuing chivalry books in which only Amadís de Gaula and Tirant lo Blanc were added.
This is how the three cousins, Isabel Sarmento, José Sá Fernandes and João Moraes Sarmento, decided on the name to give to the wines they wanted to produce together, as a way of continuing the family legacy, long rooted in Transmontane lands.
In these deep valleys of Trás-os-Montes, where Mediterranean influence persists and where famous wines have been produced since Roman times. It is in the sub-region of Chaves, between the Tâmega and Ribeira da Oura valleys, where the soils are granitic, with sandy texture and others of schist origin, that the estates where this wine was born are located.
To finish, the label is the work of cartoonist Augusto Cid.
Vinificação e maturação: : Vindima manual por casta. Ligeiro esmagamento dos bagos seguido de suave prensagem. Clarificação estática. Fermentação com temperatura controlada em depósito de inox seguida de estágio sobre borras finas até finais de Fevereiro. Formação do lote. Ligeira filtração e estabilização pelo frio antes do engarrafamento.
Enólogos: Rui Cunha / Sérgio Alves
Notas de prova
Cor: Côr citrina brilhante.
Aroma: Aroma expressivo, lembra frutas de caroço tais como lichia e alperce, frutos citrinos e flôr de laranjeira.
Consumo: Deverá ser apreciado a uma temperatura entre os 12-14ºC. Acompanha bem pratos de carnes brancas com molhos gordos, pratos de peixe e marisco.
Potencial de envelhecimento: até final de 2027
ABV: 12,5 % vol.
Grilled Shrimp with Garlic Piri Piri Butter and Tarragon
by chef Rúben Ferreira