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Lagoalva

Wines and Olive Oil

Wines Lagoalva

The long tradition of Quinta da Lagoalva as a wine producer was certified in 1888, in the Portuguese Industry Exhibition, in which was represented by 600 wooden casks.

 

The 45 ha of vineyards of Quinta da Lagoalva are located in the best “terroirs” of the Ribatejo region and comprise both national and international varieties of grapes with the best characteristics to produce excellent wines. Sauvignon Blanc, Alvarinho, Arinto, Fernão Pires, Verdelho, Chardonnay are used in the production of white wines, while Touriga Nacional, Alfrocheiro, TintaRoriz, Cabernet Sauvignon, Shyrah, Tannat and Castelão are essential to the production of red wines.

 

The vines of Quinta da Lagoalva benefit from a modern system of production such as the wine cellar, that combines an effective winemaking process with a great versatility of oenological techniques, based on a constant dialogue between the “new world” model and traditional European methods.
Therefore the wines of Quinta da Lagoalva are the result of a special combination between the unique philosophy of the producer and grape varieties with a distinctive personality due to the microclimate and the “terroir” of the region.

Olive Oil Lagoalva

Planted around 200 years ago by the 2nd Duke of Palmela, the olive grove of Quinta da Lagoalva comprises a set of majestic olive trees of Italian origin and stands on sandy soils in of the Lezíria do Ribatejo region.
Carefully extracted from olives of the Frantoio and Moraiolo varieties, harvested in its ideal state of maturation, the olive oil produced by Quinta da Lagoalva is fruity, soft, with a slight bitter and spicy touch.

Wines&
Olive Oil

Dona Isabel Juliana

Dona Isabel Juliana

Alfrocheiro, Alicante Bouchet, Tannat, Syrah


Should be drunk at 16ºC



Produção de Vinho:

Grown in small plots, the selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in stainless steel open vats at 24ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak barrels, where it ages during 14 months.



Notas de prova:

This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, jam and vanilla. In the mouth it has a full volume, with elegant tannins is long lasting and persistent. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.



Wine makers:

Diogo Campilho/ Pedro Pinhão

Quinta da Lagoalva de Cima | Syrah

Quinta da Lagoalva de Cima Syrah

Syrah


It should be drunk at 16ºC/18ºC



Produção de Vinho:

Grown in small plots, the selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in stainless steel open vats at 24ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak barrels, where it ages during 14 months.



Notas de prova:

Only produced in exceptional years, this wine has a garnet-red colour and an intense aroma, with notes of spices, ripe black fruit and tobacco in the nose. In the mouth it feels deep, and is long lasting with elegant tannins. It should be drunk at 16ºC/18ºC complementing oven baked dishes, game and ripened cheeses.



Wine makers:

Diogo Campilho / Pedro Pinhão

Quinta da Lagoalva de Cima | Alfrocheiro

Quinta da Lagoalva de Cima

Alfrocheiro


It should be drunk at 16ºC/18ºC



Produção de Vinho:

Grown in small plots, the selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in stainless steel open vats at 24ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak barrels, where it ages during 10/12 months.



Notas de prova:

Only produced in exceptional years, this wine has a garnet-red colour and an intense aroma, with notes of spices, ripe black fruit and tobacco in the nose. In the mouth it feels deep, and is long lasting with elegant tannins. It should be drunk at 16ºC/18ºC complementing oven baked dishes, game and ripened cheeses.



Wine makers:

Diogo Campilho / Pedro Pinhão

Lagoalva | Barrel Selection

Lagoalva Barrel Selection

Selecção das melhores castas - Syrah, Touriga Nacional


It should be drunk at 16ºC



Produção de Vinho:

The vinification of the different grape varieties is carried out separately and the lot is blended later. Grapes are mechanically harvested overnight. After 3 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless open vats. The musts are pressed hydraulically and the malolactic fermentation occurs in French oak barrels, where the wine ages during 12 months.



Notas de prova:

This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, spices and vanilla. In the mouth it has a full volume, with elegant tannins and is long lasting. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.



Wine makers:

Diogo Campilho / Pedro Pinhão

Lagoalva Reserve

Alfrocheiro, Touriga Nacional, Syrah.


It should be drunk at 16ºC



Produção de Vinho:

The vinification of the different grape varieties is carried out separately and the lot is blended later. Grapes are mechanically harvested overnight. After 3 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed hydraulically and the malolactic fermentation occurs in French oak casks, where the wine ages during 10 months.



Notas de prova:

This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, spices and vanilla. In the mouth it has a full volume, with elegant tannins and is long lasting. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.



Wine makers:

Diogo Campilho/Pedro Pinhão

Lagoalva - Reserva Branco

Lagoalva Reserve White

Arinto, Chardonnay


It should be drunk at 10ºC/12ºC



Produção de Vinho:

The vinification of the two grape varieties is carried out separately and the lot is blended later. Grapes are mechanically harvested overnight and are pressed pneumatically. After settling for 48 hours the Arinto grapes ferment at 16 ºC in stainless steel tanks and the Chardonnay grapes in new French and American oak casks. Once the fermentation is finished, Chardonnay ages for 4 months in casks with weekly battonage.



Notas de prova:

With a pale yellow colour and a complex aroma of white fruits, this wine has flavours of pear and apricot associated with vanilla arising from the wood. In the mouth it is full, fresh and balanced. It should be drunk at 10ºC/12ºC with grilled meats, fish, sea food or fatty cheeses.



Wine makers:

Diogo Campilho / Pedro Pinhão