2005 Barranco Longo Reserva
Vinho Regional Algarve

This Algarve wine is made from Alicante Bouschet, Trincadeira and Cabernet Sauvignon. After the fermentation in Lagares the Reserva is matured in French and American oak barrels for twelve months. In the glass the Barranco Longo Reserva shows a dark ruby red colour. The nose is deep and intensive with notes of plum and amarena cherry with hints of vanilla. The taste is elegant but very defined deep, and complex. Reminding of a good Brunello the Reserva offers soft ripe tannins and good length. After five years of maturing the wine is at the point now, and goof for further two or three years. A very good soloist or with a noble filet steak. Tasted on 24.06.2010, rating *****



2008 Paxá Rosé Vinho Regional Algarve Quinta do Outeiros rosé is made from Touriga Nacional, Syrah, Aragonez and Alicante Bouschet red wine grapes. Clear pink colour, good but not to intensive. First impression is the slight scent of strawberry that continues on the palate. Being neither really fresh nor voluminous the wine is good to go with grilled gambas or on ice →

2008 Lagoa Reserva Branco Vinho Regional Algarve This white wine is made from Siria grapes, one of the typical white grape of the Algarve. Clear golden colour. In the nose there seems to be a hint of citrus at first, but after this small fruity Algarve sunbeam there are aromas reminding of mushroom, mint and some scents of a weak Madeira or →

2007 Fuzeta Tinto Vinho Regional Algarve The entry wine of the Quinta dos Correias is made from Cabernet-Sauvignon, Castelão and Tinta Roriz, it was matured for eight months in French Barriques. Fruity and ripe Cabernet nose, perfectly integrated toast. On the palate the wine shows opulent but still elegant fruit with hints of licorice, soft tannins. This is →

2009 Marquês dos Vales Primeira Selecção Branco Vinho Regional Algarve This white wine is made from red Castelâo grapes, by separting the juice from the skins after pressing, to keep the juice white. The fermentation is done in temperature controlled stainless steel tanks during six months. The colour is very pale nearly colorless. In the nose the wine →

Industrial techniques are a fix part of the production of our food and drinks. Even if it is not declared on the products a lot of chemical substances are used, to make the processes easier, faster or just more reliable. Often the aim is the standardized product as the customers do not accept any differences in taste or color. If →

Wine is deeply rooted in the Portuguese history. It is presumed that the Tartessians settlers coming from the city of Tartessos at the mouth of the Guadalquivir river in todays Andalusia first cultivated vines in Portugal. This happened about 2000 BC in the Tagus Valley. Later in the 10th century BC, the Phoenicians introduced vineyards in the region. But it →