Vineyard and winemaking
This 2019 Superior Tinto combines Touriga Nacional, Tinta Roriz, Alfrocheiro and Alicante Bouschet from Quinta do Cardo’s organic vineyards at around 750 metres. Granite-rich soils, touches of schist and sand, and pronounced differences between day and night temperatures give the blend dark-fruit concentration, tannic structure and lift.
Hand-picked fruit was carefully selected and cold-macerated before controlled fermentation in stainless steel. The wine then matured for 12 months in French oak, rounding the tannins and adding spice while preserving the freshness supplied by the estate’s altitude.
Tasting notes
Appearance
Dense garnet-red with ruby highlights.
Nose
Blueberry, black plum and dried violet meet bay leaf, cocoa and a balsamic, peppery note.
Palate
Full-bodied and layered, with dark fruit and firm but polished tannins. Alfrocheiro adds aromatic lift, Alicante Bouschet depth and Touriga Nacional floral definition, all refreshed by a mineral line. The finish is long, savoury and gently spiced.
Food pairing
Serve with slow-braised beef, roast grouse, lamb shoulder with rosemary or a rich lentil and mushroom casserole. A mature sheep’s cheese makes a satisfying final-course pairing.
Background story
Quinta do Cardo was established in 1932 on a remote plateau in Beira Interior, near the historic village of Castelo Rodrigo. Its 79-hectare vineyard landscape is shaped by altitude, rugged soils and mountain air.
The estate has held organic certification since 2009 and is recognised as an early Portuguese advocate of this approach. Superior Tinto draws on four grapes with deep roots in the country, assembling their different strengths into a distinctly high-altitude red.
