Vineyard and winemaking
Reserva Tinto is made from Alicante Bouschet, Aragonez and Trincadeira grown across Herdade Aldeia de Cima's elevated vineyards in the Serra do Mendro. The varied rocky soils and cooling Atlantic influence bring definition to the ripe fruit, while each native variety contributes a different element of colour, fragrance and structure.
Jorge Alves and António Cavalheiro vinify the parcels with the aim of preserving their individual character before assembling the final blend. The 2019 wine matured for 12 months in 3,000-litre French oak vats, a format that builds harmony and gentle oxygenation without imposing overt oak flavour.
Tasting notes
Appearance
Deep ruby red with a dark crimson core and a clear garnet edge.
Nose
Ripe black cherry and plum are joined by violet, cocoa, bay leaf and sweet spice, with a subtle earthy undertone that becomes more apparent as the wine opens.
Palate
Generous but controlled, with dark fruit, fresh acidity and firm, rounded tannins. Alicante Bouschet gives depth, Aragonez brings juicy red-fruit energy, and Trincadeira contributes fragrance and savoury spice. The large oak vats leave a supple texture and a persistent finish of plum, herbs and dark chocolate.
Food pairing
Serve with slow-roast shoulder of lamb, grilled beef with chimichurri, roast partridge, or a tomato-rich chickpea and aubergine stew. Its savoury character is especially good with rosemary, thyme and gently smoked flavours, while the freshness prevents richer dishes from feeling heavy.
Background story
Herdade Aldeia de Cima is the Amorim family's Alentejo estate near Santana, where vineyards form part of a wider landscape of cork and holm oak, ancient olive trees and restored native habitats. Luísa Amorim and Francisco Rêgo have developed the property with a close focus on organic farming, biodiversity and the Serra do Mendro's mosaic of soils.
Reserva Tinto is the estate's composed expression of three varieties deeply associated with southern Portugal. Rather than pursuing weight alone, the 2019 uses elevation, careful blending and maturation in large French oak vats to balance Alentejo warmth with perfume and freshness, producing a red with both immediate generosity and the structure to develop further.
