Quinta do Pinto
According to history, the wine produced at this estate, more than 200 years ago, was so special and unique in the region that it was worth more Pintos, the gold coin in circulation during D. João V’s reign, than any other.
This wine even became quite famous in the European courts.
Mr Pinto was once the charismatic overseer of this estate.
Situated in the Alenquer region, and ever since then, the estate has been called ‘o Pinto’.
This, in itself, is a happy coincidence.
Would you believe that this is precisely the name of the current proprietors, the Cardoso Pinto family?
This numerous and wine-passionate family wants the fruit of their passion and labour to be the region’s maximum exponent. It’s what they work and fight for every day.
We hope you like this Quinta do Pinto Estate Collection 2014 as much as we do.
Appellation: Lisboa / Bucelas / Colares
Varieties: Aragonês, Cabernet Sauvignon, Syrah, Tinta Miúda e Touriga Nacional
The wine: The art of correct plotting and careful union of the most prestigious Portuguese grape varieties – Touriga Nacional, Aragonzes and Tinta Miúda, with the French Cabernet Sauvignon and Syrah, result in this most elegant of wines. The goals towards which Quinta do Pinto works are well represented in this wine – character, harmony and differentiation, expressing the vineyard’s diversity of blends and the Atlantic freshness of the region. Volatile acidity: 0,77 g/l. Viticulture and oenology. Geology: Clay-limestone soils originating in the Jurassic period. Gentle slopes with southern exposure. Cultivation method: integrated production. Average production: 7,5 ton./ha.
Winemaking process: Careful vegetation management for grape aromatic potential optimisation. Manual harvesting in cases and in-cellar selection of the best bunches. Alcoholic fermentation is done with native yeasts in a temperature-controlled cement tank for 14 days. Malolactic fermentation with half the lot, the Aragonez, Cabernet Sauvignon and Syrah, maturing for 9 months in 2nd and 3rd use French Oak barrels.
Tasting notes: Colour: gGarnet with cherry undertones. Nose: Intense, with a slight hint of mint, stand-out of ripe red fruits such as blackcurrant and blackberries. Mouth: Fine beginning with noticeable but silky tannins, voluminous, pepper notes and a persistent finish marked by dark chocolate notes. Tasting Temperature: 16°- 18º c. Paring: Red and game meats, stronger cheeses.
Total acidity: 5,66 g/L
There once was a Duck with Rice
2 medium-sized onions
2 cloves of garlic
1 cup of long-grain rice (‘needle’ rice)
Salt and salt flower
1 cup of white wine
2 duck magrets (duck breasts)
In a frying pan, drizzle a little olive oil and fry off the previously chopped chorizo. When it starts to become golden, add the chopped garlic and onion.
Add the rice and let fry for 2 minutes before adding hot water (double the rice volume). Cover and allow to cook for 12 minutes (depending on the type of rice used – see packet instructions).
When the rice is almost ready, clean off the excess fat on the magret and criss-cross the duck breast’s skin with a sharp knife.
Fry in a medium-hot frying pan on medium-high heat without any other fat, starting skin down. Fry for 3-4 minutes on each side.
Take off heat, slice and season with salt flower.
Serve with the chorizo rice and orange wedges.