Red Wine 2 DUO - Cabernet Sauvignon + Castelão

2 DUO - Cabernet Sauvignon + Castelão

Grape Varieties: Cabernet Sauvignon and Castelão

Terroir: Sandy soil, mediterranic climate

Winemaking
Long fermentation in conical vat with temperature control, pumped over 4 times per day with manual jet, délestage.
Post-fermentation maceration.

Suggestions: Serve at 17º C. Drink now or store for 3 to 5 years

Packaging: Bottle: 75 Cl, 6 unit cases

Alcohol by Vol: 14%

Awards History

Bronze Medal IWC 2015

Mundus Vini 2014 Silver Medal

The Grapes

Castelão

Being the most cultivated grape varietal in the south of Portugal, Castelão possesses a great ability to adapt to various different climate conditions, hence providing it a notable versatility.

The Castelão grape is known in the Setubal Peninsula region as "Periquita", a name that originated from the vineyard property Cova da Periquita, located in Azeitão, where it was first planted the varietal back in 1830.

With an area occupying around sixty-percent of the total vineyard land in the Setubal Peninsula, the fame of the wines produced with the grapes from the Cova da Periquita vineyard became widespread throughout the region.

Castelão is very well-adapted to the Setubal Peninsula and it is here where it manifests itself in all its fullness, especially within the sandy soils and old vineyards of the region, producing wines that are more structured, fleshy and intense.

The wines made with Castelão present strong, fruity aromas of cherry, currant, blackberry, raspberry and candied plum, as well as some nutty notes, which harmonize well with an aging stage in oak barrels. In general, Castelão wines exhibit excellent aging ability.

Cabernet Sauvignon

Cabernet Sauvignon is the most international of all French grape varieties, being widely grown across all five continents.

It has found a special niche and style in the Setubal Peninsula and Alentejo, one of the few Portuguese winegrowing regions where it can ripen to perfection.

Cabernet Sauvignon is one of those varieties that can be termed “enriching”; deeply colored and thick-skinned, it can spice up blends, imbuing body and consistency to well-composed, perfumed, fruity and spicy wines.

It is rarely bottled as a varietal wine in the Alentejo, but is present in small amounts to give structure in many regional Alentejo wines.

Appreciated for its versatility, resistance and correctness it yields wines of immense longevity that age with elegance and security.