Grape Varieties Negra Mole and Castelão
Upholding generational tradition, Morgado do Quintão still have two century-old anforas. One for vinhos brancos and one for vinhos tintos.
The Tinto is made from a blend of Negra Mole and Castelão, from their old, estate vines, with destemmed whole bunches (so grapes and stems, but sperated) going into the anfora for 4 months of wild fermentation and maceration. On removal from the anfora, the skins and stems act as a natural filter, and the botted wine is kept for a further year before release.
A lighter red, but with deep intensity. Wild aromatics and red berry character, plenty of herbs and earthiness from the clay. The palate is delicate, with soft, light tannin, and great natural acidity. Flavours are long and mouth-filling. Super with traditional stews and cheeses.