Born in Quinta do Coladinho, in Santa Comba Dão, which is integrated into the Dão demarcated region, the Primado red is a rare wine for many reasons.
Besides the fact that it’s surrounded by three mountain ranges – Serra da Estrela, Serra do Caramulo, and Serra da Lousã – the early-morning humidity felt in the region contributes to making this an intense and highly concentrated flavour wine.
Produced from four of the region’s most noble varieties – Touriga Nacional, Tinta Roriz, Alfrocheiro e Jaen — it’s from the Touriga Nacional (variety native to the Dão region) that this wine gets its body.
This estate has a very interesting particularity.
Each row of vines has Black Bacarra roses planted at its extremity, helping to create a beautiful picture of the property.
These roses, however, serve an additional function: they’re a kind of sentinel that warn producers of possible vine diseases originated by fungi. Mildew, for example, usually appears first in rose bushes.
Manuel Pereira de Melo, Primado’s producer, saw his life change completely when he started working with the oenologist Anselmo Mendes. He brought along inspiring ideas and a willingness to produce Dão wines like they were back in the day when longevity was their most treasured feature.
The wine you have before you has been evolving in its bottle for the past ten years.
It’s easy to see its ageing capacity, isn’t it?
This is the centuries-old traditional way of doing things in the historical Dão region.
It’s not by chance that critics consider this to be an authentic Dão wine.
In Manuel Pereira de Melo’s words, this wine is an invitation to celebrate life. His is also a message of hope that we all may overcome this terrible period as quickly as possible.
Now, all we want is to know what you think of this Primado.
After you open it, visit our site and leave a review.
Appellation | Dão and Lafões
Style | Red
Oenologist | Patrícia Santos and Anselmo Mendes
Alfrocheiro-Preto, Jaen, Tinta Roriz e Touriga Nacional
With limited production, the Primado Tinto is a rare wine of great complexity.
It possesses unusual longevity and the capacity for very prolonged staging. Only when it reaches its ideal consumption point, many years after harvesting, is it commercialised.
In a traditional granite ‘lagar’ with foot treading. Primary fermentation occurs by maceration of the solids, allowing for a slow and prolonged extraction of the grapes’ phenolic compounds. The whole winemaking process is carried out at a controlled temperature of 22°C. Gentle pressing after structure, colour and aroma potential extraction. Next, the wine is kept in vats, where it carries out its malolactic fermentation.
12 months in French oak barrels and a minimum of another 12 months in bottle.
Clean, glossy, purplish-red and violet hues enhance a mature fruit, floral, and spice noted aroma. Full-bodied, velvety and persistent, with underlying chilli notes. Reveals austere tannins, which confer a capacity for prolonged in-bottle ageing.
Excellent for harmonising with red and game meats, codfish, cheeses and desserts containing chocolate.
Total Acidity: 5,7 g/L
Pork Cheeks with Pea Stew
By Chef Ricardo Gonçalves
Ingredients for Pork Cheeks:
8 pork cheeks
1 large onion
3 cloves of garlic
8 dl red wine
2 dl olive oil
1 tablespoon tomato pulp
1 tablespoon paprika
½ teaspoon ground cloves
1 bay leaf
Salt and pepper
Heat a pot with a drizzle of olive oil, add the chopped onion and garlic, the bay leaf and ground cloves and let sauté until the onion becomes soft.
Add the pork cheeks, cook until they become golden on all sides. Add the tomato pulp, paprika and red wine and season with salt and pepper. Simmer on medium heat, adding water if necessary, for 50 minutes or until the meat is soft.
Ingredients for the Pea Stew:
600 gr of peas
1 small chorizo (Portuguese sausage)
150 gr onion
2 cloves of garlic
1 dl tomato paste
50 ml olive oil
1.5 dl white wine
1 bay leaf
100 gr leek
Salt and pepper
Dice the chorizo into small cubes.
In a pot with boiling water, add salt, half the onion, leek and peas and cook for 4 minutes.
Reserve the peas.
In a heated pot, drizzle olive oil, add remaining onion and chopped garlic and sauté.
Add the bay leaf and tomato paste and sauté a little longer.
Add the white wine, then the chorizo and peas, mix well, and cook for a few more minutes.