Morgado do Quintão Clarete 2024

The most exciting and authentic wines of the Algarve, and the largest collection of old vines in the region, organically farmed, are found at this family estate founded in the early 19th century (1810) by the 1st Count of Silves. Joana Maçanita and the 4th generation of the family, represented by Filipe Caldas de Vasconcellos, work exclusively with indigenous grape varieties and native yeasts, using ancestral methods or minimal-intervention practices to rediscover the true potential of the Algarve. At another historic estate dating back to the 12th century in Tomar, the family—advised by João Nunes—revives with the same emotion the wines once created by the Marquise of Tomar in the 19th century.

Wine

Morgado do Quintão Negra Mole 2024 is a Portuguese red wine with a light and elegant profile, made exclusively from Negra Mole, the most traditional indigenous grape variety of the Algarve. This low-intervention wine is produced by winemaker Joana Maçanita, from old-vine fruit planted on Mediterranean soils.

With a minimalist approach in the cellar and hand harvesting, this red wine reveals the pure character of the Algarvian terroir, offering an authentic experience for those seeking fresh, organic wines with strong regional identity.

Tasting Notes

Light ruby color with violet highlights. On the nose, notes of red fruit, wild berries, and a gentle touch of Mediterranean spices. On the palate, it is delicate and light, with soft tannins and vibrant freshness, perfect for drinking young and pairing with simple dishes of Portuguese cuisine.

Technical Sheet

Wine type: Light, fresh red wine
Region: Algarve, Portugal
Grape variety: 100% Negra Mole (indigenous Portuguese variety)
Winemaker: Joana Maçanita

Vinification:
Hand harvest
Traditional crushing
Spontaneous fermentation in stainless steel
6 months aging in stainless steel

Alcohol: 12%
Residual sugar: 0.6 g/L
Bottled: 7,000 bottles (0.75 L)
Release: January 2026

Serving temperature: 14–16 °C

Pairing

Pairs perfectly with grilled sardines, grilled fish, summer dishes, salads with goat cheese, small plates, and light Mediterranean cuisine.