Fiuza 3 Castas Tinto is a ruby-coloured wine with aromas of ripe red berry and cherry fruit. It offers a smooth palate with soft tannins and a good structure. Enjoy it with roast meat dishes, soft cheeses, and pasta.
|Grape||Touriga Nacional, Syrah, Cabernet Sauvignon, Red Blend|
|Style||Dry, Red, Medium Bodied, Fresh, Elegant, Black Fruit, Floral and Spice, Smooth|
About the Producer
The Fiuza Family has been producing wine from their own vineyards for more than a century in two of their estates located in the Tejo Region. The father, Joaquim Mascarenhas Fiuza, of the current owners is responsible for raising the standards. Besides his family he had two passions: Winemaking and Sailing, and during his long life (he lived 102 years) he was able to develop both with a joie de vivre.
He achieved glory as a skilled sailor, competing in 3 Olympic Games, 4 World Cups, and 6 European Cups. Noteworthy accomplishments include the Bronze medal in 1952 Helsinki Olympics, two Golds at the 1957 and 1958 European Cups, 4th place in 1952 World Cup, and 9 National Championships.
Fiuza was also a pioneer in growing French grape varieties in Portugal, and specializes in mono-varietal wines. Their portfolio combines Portuguese and international grapes, sourced from two estates: Quinta da Requeixada and Quinta da Granja. The most prominent red varietals used are Touriga Nacional, Alicante Bouschet, Aragonez, Cabernet Sauvignon, Merlot, and Syrah.
Vineyard and Winery
Fiuza has 120 ha of vineyards in two estates located near our winery. Quinta da Granja, near Santarém, has 68 ha of vineyards on the Bairro Terroir. These highlands are comprised of rolling hills and sweeping plains rich with limestone and clay soils.
The other Estate, Quinta da Requeixada, has 50 ha and is located near the winery, on the Campo Terroir, the proximity to the river lends to a more maritime climate, moderating the temperatures and helping to contribute to the fruitiness, acidity and freshness in the wines. Fiuza 3 Castas Tinto undergoes gentle maceration to keep tannins soft and ripe. This is followed by 3 months aging in new oak and then three months in aged oak barrels.
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