Bottle of Susana Esteban Procura Tinto 2019 on a dark wood table with mountain herbs and black fruits in the background, evoking the wine&

Susana Esteban Procura Tinto 2019

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Susana Esteban Procura Tinto 2019

Producer: Susana Esteban
Region: Vinho Regional Alentejano (Serra de São Mamede)
Volume: 750 ml
Alcohol: 14.5%
Bottling date: December 2021
Total production: 3,889 bottles
Allergens: Contains sulphites


Origin & Philosophy

Procura Tinto 2019 is the result of Susana Esteban’s meticulous work in identifying and restoring very old vineyards in the Serra de São Mamede (her “Procura”), at 700 metres of altitude. The wine combines grapes from these old mixed plantings with fruit from a dry-farmed Alicante Bouschet vineyard of extremely low yields. After no wine was produced in 2018, the 2019 vintage emerges with remarkable concentration and structure, while retaining the elegance and precision that define Susana Esteban’s style.

Each component of the blend fermented and aged separately, with particular focus on the careful ripening of Alicante Bouschet — harvested at the ideal moment to avoid any herbal notes.


Viticulture & Winemaking

Varieties: Blend of two vineyards:
• One with traditional Serra de São Mamede varieties
• Another of dry-farmed, low-yield Alicante Bouschet

Harvest: Manual, in 20 kg crates, with strict sorting at the winery
Ageing: 24 months in used French oak barrels (no heavy toast)
Bottling: December 2021


Analytical Parameters

Alcohol: 14.5%
Total acidity: 5.0 g/L
pH: 3.84


Tasting Note

Deep, opaque colour indicating high concentration. The nose reveals ripe black fruit, tobacco, dried herbs and pronounced granitic minerality. The palate is powerful and structured, with firm yet enveloping tannins, good acidity and a long, persistent finish. A red wine that benefits from time or robust dishes to fully express its potential.


Food Pairing Suggestions

This intense, mature Alentejo red pairs beautifully with dishes of deep and robust flavour, such as:

• Roast kid or lamb with herbs
• Aged or charcoal-grilled meats
• Wild boar ragout or game dishes
• Strong, cured cheeses

Serving temperature: 16–18 ºC



 

12.5%

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