MORGADO DO QUINTÃO RED AMFORA 2023

The Algarve’s most exciting and authentic wines and the largest collection of old organically grown vines in the region are available at this family farm founded in early 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 yeasts, and use ancestral or minimal intervention methods to rediscover the Algarve’s potential. At another historic 12th century farm in Tomar, the family, advised by João Nunes, is just as passionate about recreating the wines created by the Marquise of Tomar in the 19th century.

Wine:

Morgado do Quintão Tinto Ânfora 2023 is a raw and vibrant expression of southern Portugal, made with native grape varieties Castellan and Black Mole, two varieties closely linked to the Algarve's wine heritage. Vinified in an artisanal way by the winemaker Joana Maçanita, this red wine is the result of a minimal intervention approach, which prioritizes the purity of the fruit and the integrity of the terroir.

The grapes, partially destemmed, ferment spontaneously in amphorae, with a four-month cuvaison period, followed by pressing. The wine is unfiltered, reinforcing its natural and authentic character.

Tasting Notes
Clear ruby ​​color. The nose reveals impressive purity, dominated by fresh red fruit, typical of Castelão. In the mouth, the structuring acidity and depth of Negra Mole elevate the wine's profile, creating a balance between rusticity and elegance. Long and refreshing finish, with mineral energy.

Technical Sheet

• Castes: Castelão, Black Mole

• Name: Algarve Regional Wine

• Winemaker: Joana Maçanita

• Winemaking:

  • Partially stemmed grapes

  • Spontaneous fermentation

  • 4 month Cuvaison in amphora

  • No filtration

• Alcohol content: 13%

• Residual sugar: 1.4 g/L

• Bottled: 2100 bottles of 0.75 L

• Release date: October 2022

• Serving temperature: 16–18 °C

Harmonization
Excellent with game dishes (hare, pheasant), medium-aged cheeses and nuts. It also goes well with Mediterranean and vegetarian dishes based on roasted vegetables.