The Vicentino wines possess the happy particularity of transporting us to the idyllic landscapes of the Alentejo coastline. Their freshness, smoothness and flavour originality are very difficult to forget.
On the brand’s site, they state, “just as the sun and sea coming together at dusk, so too do these varieties blend together to create enjoyable and refreshing wines”.
And it really is like that every time you open a Vicentino. Freshness. A sensation of being close to the sea. To Summer. To the sun. The beach.
The fine blend of Touriga Nacional and Aragonês varieties gives life to this rosé which, just like all of the brand’s wines, has the good fortune of enjoying the magnificent and unmistakable Portuguese sun and the insurmountable Atlantic breeze which refreshes the spirit and whets the appetite.
We’ve said enough.
Now it’s your turn to let yourself be taken by this Vicentino’s unforgettable freshness.
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Cheers from us to you.
Out of stock
Oenologist: Bernardo Cabral
Varieties: Aragonês and Touriga Nacional
The batch was composed when the grapes were received in the winery. Fermentation occurred 40% in used French oak barrels, 10% in new 500 litre casks, and 50% in stainless-steel vats, followed by a staging period on lees during 6 months.
On lees during 6 months in stainless-steel vats.
In a project involving ambitious blends, a Rosé is born, which, in itself, also contains an interesting combination. The elegant mouth it reveals is foreseen in its pale pink colour, where an extraordinary acidity combines with a texture that was well rounded by the used barrels where it partially fermented. By combining the red fruit notes from the Aragonês with the floral tones of the Touriga Nacional, it manifests a smoothness and persistence that mirror the unique climatic conditions in which its grapes mature.
Total Acidity: 6.6 g/L
Squid-ink linguine with butter-poached lobster medallions and clams
500 gr of squid-ink linguine
80 gr Salicornia or asparagus
120 gr cherry tomatoes, halved
Bulhão Pato clams (a traditional Portuguese recipe for cooking clams)
300 gr clams
4 cloves of garlic, laminated
40 gr cilantro/coriander
1 lemon – juice and zest
1 dl white wine
1 tablespoon butter
Poached lobster in butter and lemon
240 gr of lobster tail or 320 gr of peeled prawns
2 tablespoons butter
1 dl white wine
½ lemon – juice
1 – Cook the pasta in abundant water and a good pinch of salt. Drain, drizzle over some olive oil, mix and reserve.
2 – In a wide pot, drizzle some olive oil, add the laminated garlic and put over medium heat. When the garlic begins to soften, add the clams and the white wine. Allow for the alcohol to evaporate, cover and cook for 5 minutes or until the clams open fully.
3 – Turn the heat down to low and add the chopped cilantro/coriander, butter, lemon juice, zest, and mix.
4 – Add the cooked pasta, the cherry tomatoes and the salicornia. Cook for 5 minutes and, if necessary, add some cooking water so the pasta doesn’t dry out. Check seasoning.
5 – In a frying pan, add the white wine and put on medium heat until the alcohol evaporates. Next, add the butter, lemon juice, salt and pepper. Place in the lobster medallions and baste for 2 to 3 minutes. Take off the heat.
6 – Place the pasta in a deep dish and arrange the lobster medallions on top. Pour the broth left in the pot over both and serve.