The estate Quinta da Lagoalva is part of a region of unique natural beauty extended in the south bank of the river Tagus. It is located approximately 2kms from the town of Alpiarça and 11km from the city of Santarém.
In 1834, Quinta da Lagoalva was bought by Henrique Teixeira de Sampayo, the first Earl of Póvoa. In 1841-42 the land was inherited by his daughter Maria Luisa Noronha de Sampaio, who married Domingos António Maria Pedro de Souza e Holstein, the second Duke of Palmela. As such, in 1846 the estate entered into the house of Palmela.
Since then and throughout generations these lands have been in the Palmela family and nowadays belong to the company Sociedade Agrícola Quinta da Lagoalva de Cima, S.A.
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, Tinta Roriz, 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.
Some of our selection:
QUINTA DA LAGOALVA DE CIMA | SYRAH
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.
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.
LAGOALVA | RESERVA
Alfrocheiro, Touriga Nacional, Syrah.
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 8/10 months.
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.
LAGOALVA | RESERVA BRANCO
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 4/6 months in casks with weekly battonage.
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.
QUINTA DA LAGOALVA | ESPUMANTE BRANCO
The manually picked grapes were pressed without crushing or stemming. The resulting must was clarified through static decantation, followed by fermentation at a controlled temperature. Later the tartaric stabilization was carried out at low temperature in order to prepare the wine for a secondary fermentation in the bottle (Champagne method);
With a citric colour, fruited aroma and taste, it is mouth filling and fresh, with fine bubbles and persistent with marked floral notes. Should be served at 8ºC to 10ºC as an aperitif or accompanying salads, pasta, seafood, lean meats and grilled fish.
LAGOALVA | CASTELÃO E TOURIGA
Castelão e Touriga Nacional
Grapes are mechanically harvested overnight. After 2 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed pneumatically and the malolactic fermentation occurs in French and American oak casks, where the wine ages during 4/6 months.
This is an elegant wine with a ruby-red colour, with aromas of red fruits and vanilla, and has a rounded, easy and balanced flavour.
It should be drunk at 16ºC with grilled meats or baked fish.