Quinta de Chocapalha (Arinto)
The Alenquer region was inhabited from very early on.
Recent archaeological excavations unearthed various ceramic artefacts and tools from the pre-historic period (2500 – 2250 B.C.).
Vine cultivation in this region also goes way back and is connected to the Roman occupation in Portugal.
Paulo Tavares is a man of the sea.
He was in the Navy for 30 years and, at a certain time in his life, tried to purchase (unsuccessfully) the estate where he grew up – the Quinta da Coutadinha.
The search lasted for several years until he finally found the Quinta da Chocapalha.
It was love at first sight.
The family fell in love with the centuries-old trees at the entrance and with the memory and tradition the estate transpired.
In 2000, they began vinifying the estate’s grapes and produced 20 thousand bottles.
Today, more than 20 years later, Chocapalha’s production is 150 thousand units for a total of 16 wines.
Approximately 90% of their production is exported.
So, if you look at this from the right perspective, having this bottle before you is in itself a great privilege that must be thoroughly enjoyed.
Leave the bottle to cool in the refrigerator overnight, and then, well, you know what to do next and don’t need any tips or advice to execute one of the most liberating gestures on earth – opening a bottle of fantastic wine.
Take a photo of the moment and share it on your social media.
Cheers from the team at Wome.
Label: Quinta de Chocapalha Arinto
Type: White wine
Variety: 100% Arinto
Vineyard: 28 years old, in bilateral cordon
Harvest: Manual harvesting into 20 kg boxes
Winemaking process: Fermentation occurred for 22 days in stainless-steel vats. The wine remained in contact with the fine lees for 4 months.
Tasting notes: Brilliant and intense in colour. This wine presents an aromatic complexity that is characteristic of the variety, with excellent citric and mineral notes. It’s a very fresh and balanced wine, with the natural acidity that typically comes from the Arinto variety and some saline notes.
ABV – 12,5% vol.
Total Acidity – 6.8 g/L (tartaric acid)
Volatile acidity – 0,26 g/L (acetic acid)
pH – 3,13
Total sugars: <1,5 g/L Oenologist: Sandra Tavares da Silva
Grilled Fish with Butter Sauce
By Chef Gigi
Fish fillets of your choice
1 packet of butter – 250 gr
1 garlic clove
1.Melt the butter in a frying pan without letting it burn.
2.Add the chopped garlic and the juice of the 3 lemons.
3.Take off the heat and add the chopped parsley.
4.Grill the chosen fish and serve with the sauce poured over. Accompany with your favourite vegetables.