Vinification: The vineyards that give origin to the Quinta do Carmo wine are installed in a valley near the foothills of Serra D’Ossa on clay-schist ground.

This is the ideal terroir that allows grapes to mature very slowly thus giving rise to very elegant and concentrated wines.

The harvest takes place during the month of September, with Aragonês and Trincadeira being harvested in the 2nd week and the Alicante Bouschet and Cabernet Sauvignon harvested at the end of the month. Each grape variety is vinified separately and a traditional winemaking is used with fermentations in stainless steel tanks and temperature controlled wineries. At the end of the fermentation a prolonged maceration is followed (7 to 15 days).

The wines are stacked in French oak barrels for 12 months. At the end of the stage the final batch of wine is made. Stage: 12 months French oak barrels

Test results:

The Quinta do Carmo red wine has a dense and deep ruby ​​color, with complex aromas of ripe fruits, jams and some nuances of vanilla.

In the mouth it is a very balanced and elegant wine that presents a good structure, concentrated and with soft tannins.

Gastronomy: Try Quinta do Carmo red with elaborate meat dishes. Combine this great Alentejo wine with rich dishes such as the Alentejo gastronomy.

Service Temperature: 16 – 18ºC