Terra D’Alter Alicante Bouschet
Two estate owners and farming families with a centuries-old tradition in the Alentejo region, the Roquette and Castel-Branco Borges families, teamed up with the renowned oenologist Peter Bright to bring life and soul to a wine project.
The goal? To launch a wine that accompanies and justifies the growing image of excellence attached to Alentejo products.
This wine has Alentejo written on every drop.
It exudes warmth, intensity, peace and serenity.
But also irreverence, resilience and sweetness.
As soon as you open the bottle and see it in the glass, you can immediately understand that this wine is full of promise just by the stunning colour it presents.
The best part is that this Terra D’Alter isn’t just about promises. Of course not.
It makes due on its promises and does so exceedingly well.
Each mouthful is a discovery, and each glass is an explosive adventure into flavours that will be hard to forget. Your palate will experience chocolate, spices and a density that will stay with you for the rest of your evening.
It’s a wine for long dinners that will baste the conversations, laughter and stories we tell at the table.
It pairs well with meat dishes and the delicious recipe you’ll find on the back of this card.
The 14.8% ABV takes this wine’s gripping taste to another level.
We loved it.
Now it’s your turn to do what needs to be done.
We only ask one tiny favour of you – after you finish this wine, tell us about your experience through email or on our social media. That would be great.
Varieties: 100% Alicante Bouschet
Appellation: Alentejo Regional Wine
Soil: Clay and schist
Intense notes of black fruit and spices, with evident floral nuances. Fresh and dried plums, excellent acidity and structure. Rich and silky tannins. Pleasant and very long finish with chocolate and vanilla notes.
Alicante Bouschet is harvested as late as possible so as to obtain the richness of the fruit and the mature, powerful tannins that are characteristic of the wines produced from this variety in the northern Alentejo region.
The prolonged maceration followed by 14 months in vats brought out all the richness of the grape variety.
Lamb chops, veal, beef stews.
Total Acidity: 5.6
Reducing Sugars: 0.8
Stewed Veal with Sweet Potato Purée