|Dry, White, Medium Bodied, Fresh, Citrus Fruit, Rich, Floral, Layered, Textured
Quinta da Romeira's 'Prova Régia' Bucelas Arinto is a lemon yellow coloured wine boasting notes of ripe lemon and green apple with jasmine nuances and a marked minerality. Aging on the lees provides a broad texture, and a crisp acidity carries the precise and elegant flavours into a refreshing finish.
About the Producer
Quinta da Romeira has been producing wines since 1703 and is one of the most prestigious estates in the Bucelas appellation. The wines rose to popularity in early 19th century Britain when the Duke of Wellington developed a taste for the estate’s wines during the Peninsula Wars and took them back to London as an offering to George IV. They soon gained a following, with celebrity fans including Charles Dickens and Lord Byron. The Quinta was bought by Sogrape in 2018. They have invested heavily in the estate, improving the viticulture and putting the talented Diogo Sepúlveda in charge of winemaking.
Vineyard and Winery
Located 15 miles north-east of Lisbon, the historic Bucelas appellation is protected from the worst of the Atlantic weather systems by hills to the west and benefits from the moderating influence of the wide estuary of the Tagus river to the east. This favourable mesoclimate, combined with clay-limestone soils on rolling hills, provides the perfect growing environment for Portugal’s Arinto grape variety to ripen to perfection - accumulating great intensity of flavour whilst retaining a crisp natural acidity. With 75 hectares planted mainly with Arinto, Quinta da Romeira is purported to be the largest Arinto vineyard in the world. Microzoning studies have identified 22 different soil types and there is a huge range of different exposures and altitudes on the estate.
Upon arrival at the Quinta da Romeira winery, the grapes were very carefully destemmed and underwent a short prefermentation maceration on the skins to extract maximum aromatics. They were then gently pressed in a pneumatic press and fermentation took place in stainless-steel tanks at controlled temperatures between 16 and 18°C. Following fermentation, the wine was kept on its fine lees for six months with regular bâtonnage to add texture and complexity.
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