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Herdade do Peso 'Trinca Bolotas' Alentejo Tinto presents a bright ruby red appearance. Strawberries and raspberries dominate the nose with clear definition. The palate is vibrant and supple, displaying elegant tannins, balanced acidity, and a crisp finish. The smooth structure makes it versatile for pairings at the table. An ideal match for poultry, pasta, charcuterie, cured hams, and richer meat dishes.
| Grape | 44% Touriga Nacional 40% Alicante Bouschet 16% Aragonez/Aragonês (Tempranillo), Red Blend |
| Style | Dry, Red, Medium Bodied, Red Fruit, Soft, Unoaked, Fresh, Food Friendly |
| Country | Portugal |
| Region | Alentejo |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | Vegetarian, Vegan |
About the Producer
Herdade do Peso is situated in the southerly Alentejo sub-region of Vidígueira and was purchased by Sogrape in 1996. The estate covers a total of 457 hectares, with 160 hectares of sustainably farmed vineyard, olive trees over 4,000 years old and an on-site reservoir. The talented Luís Cabral de Almeida is at the winemaking helm. He believes that “the oenologists primary role is to interpret nature” and makes expressive and generous wines that reflect the unique sense of place of this spectacular estate.
Vineyard and Winery
'Trinca Bolotas' translates as 'acorn muncher' and is a nod to the acorn-eating Iberian black pigs native to the Alentejo region. The grapes for this wine come from the Herdade do Peso estate located in Vidígueira, one of the Alentejo's cooler sub-regions, which benefits from cool Atlantic air funnelled inland from the coast by a gap in the surrounding mountains. The vineyards are planted on rolling hills and 12 different soil types have been identified with a predominance of limestone, which controls vine vigour and lends elegance to the wines. Precision viticulture is carried out on the estate and each grape variety has been matched to its ideal plot. All of the Herdade do Peso vineyards are sustainably farmed and the on-site reservoir provides much needed water to irrigate the vineyards during the warm Alentejo summers.
Upon arrival at the winery, the Touriga Nacional, Alicante Bouschet and Aragonês grapes were destemmed and underwent a soft crushing followed by a 3-4 day maceration. Fermentation took place in stainless steel tanks, at a controlled temperature of 26ºC and with gentle pumping over. After malolactic fermentation, the wine was racked off the skins and aged in stainless steel.