Zé da Leonor
(Zé da Leonor – Leonor’s José – Zé being short for José)
Zé da Leonor was a farmer known by this nickname in the region where he lived. He bought the Quinta Nova at the beginning of the 20th century.
That’s how the project that gave life to the bottle you’re preparing to open started.
Today, four generations later, his grandson and great-grandchildren recovered the estate located in Riachos, near Entroncamento.
They planted a new vineyard, built a modern winery and now produce a wine with his name – the Zé da Leonor. This wine has, just as he did, a pronounced character that the family wishes to perpetuate.
In 2012, the family wished to add the agricultural experience they possessed to a professional and organised structure that would allow a long-existing project to live on – the creation of the Casa Agrícola Rebelo Lopes (Rebelo Lopes agricultural House).
The winemaking process, the one behind this Zé da Leonor in particular, is a combination of modern techniques with the wisdom and experience of traditional practices. Besides that, there’s a strong bet on sustainability and, of course, producing high-quality wines.
Notice how an apparently simple bottle of wine can carry a lifetime of stories?
We hope you have a marvellous story to tell with Zé da Leonor.
Oenologist: Filipe Sevinate Pinto
Varieties: Alicante Bouschet, Cabernet Sauvignon, Syrah e Touriga Nacional
Zé da Leonor – a farmer who was known by this nickname in the region where he lived. He bought the Quinta Nova at the beginning of the last century, starting the project culminating in this wine’s production. Today, four generations later, his grandson and great-grandchildren recovered the estate, planted new vines, built a winery and produce a wine with his name – the Zé da Leonor. Like its namesake, the wine reveals strong character and personality, characteristics the producer wants to carry on for generations to come.
Special designation: Reserva
Terroir: Loamy-sandy soil on a hillside with southern exposure. Rigorous Winters and hot, dry Summers.
Production: 15 000 bottles
Producer: Pedro Rebelo Lopes
Pairing: Strong, spice-filled meat dishes and game alheira (Portuguese type of sausage).
Volatile Acidity: 0.57 g/L
In the estate’s winery. Destemming and crushing at low temperature, maceration in granite lagar, followed by fermentation on stainless-steel vats at 25°C.
Deep garnet in colour, expressive nose with mature fruit, vanilla and gentle fresh resin notes. Intense, full-bodied mouth. Structure and acidity assure a favourable evolution in the upcoming years.
Serve at 18°C.
Total Acidity: 3.85 g/L
Octopus rice with Bulhão Pato cockles and crispy chorizo
1 octopus – 1.5 kg
300 gr cockle cores Bulhão Pato recipe (or you can choose to buy cockle cores) (Bulhão Pato is a traditional Portuguese recipe for making cockles and clams)
300 gr Carolino rice (A Portuguese rice variety that makes creamy, saucy dishes)
1 red bell pepper
3 ripe tomatoes
5 cloves of garlic
1 chilli, no seeds (optional)
0.5 dl olive oil
2 bay leaves
1 bunch coriander
Ingredients for Bulhão Pato cockles
1 kg fresh cockles
6 cloves of garlic
4 tablespoons olive oil
1 bunch coriander
Make sure the cockles are well purged and cleaned. Place the cockles in a recipient with salt and running water. Let them drain into a mesh strainer.
Laminate the garlic cloves and sauté in olive oil until they start becoming golden.
Add the cockles and stir. Chop the coriander stalks and add.
Cover and cook on moderate heat for approximately 5 minutes or until the cockles open. Agitate the pot every so often, so all receive the same amount of heat.
Sprinkle with coriander leaves, add lemon juice and zest.
Strain the broth and reserve.
Pick out the cockle cores and reserve.
Leave some cockles whole for decoration.
Octopus rice preparation
When defrosted (if bought frozen), cook the octopus in water with the bay leaves, an onion and two garlic cloves for 40 minutes or until soft.
Next, take the octopus out of the cooking water, and cut the tips of the tentacles so that only the centre section remains. Dice the tentacle tips and head, strain the broth and reserve.
Peel the onion and the garlic cloves and chop them finely. Cut the red bell pepper in half, take out the seeds and white skins and dice. Do the same to the tomatoes.
Drizzle some olive oil in a pot and let heat. Add the onion and the garlic cloves and sauté until the onion becomes soft. Add the bell pepper, tomato and chilli. Cook on moderate to low heat until the tomato dissolves.
Add the rice and mix it with the sauté. Add 1.5 litres of the cooking broth. If necessary, add more water to reach the desired quantity. Cook for 20 minutes or until the rice is how you prefer it.
While the rice cooks, add a generous amount of olive oil and the diced chorizo to a frying pan. Sauté on moderate heat until the chorizo is crunchy. Add the octopus tentacles and a crushed garlic clove and mix.
When the rice is cooked, add the chopped octopus pieces, the cockles and the cockle broth. Take off the heat and decorate with a good amount of chopped coriander.
Serve the rice. On top, place the octopus tentacles and the crispy chorizo. Decorate with coriander leaves and reserved whole cockles.