Casa Cadaval > Ribatejo

Located 50 miles north of Lisbon, this traditional Tejo winery produces value-driven yet complex wines. Casa Cadaval has been in the family of Alvares Pereira de Melo since 1648. The estate is now run by Teresa Alvares Pereira Countess von Schönborn-Wiesentheid, the fifth generation of women to held that position. In addition to 42 hectares of vineyards, this vast property also grows cork trees and produces olive oil, rice and vegetables. One of the world’s oldest breeders of Lusitano horses, Casa Cadaval’s stables include indoor and outdoor riding arenas with a viewing gallery where visitors can watch the beautiful horses perform.

Formerly known as Ribatejo, Portugal’s Tejo wine region lies on both sides of the river Tagus. It is the oldest and largest of Portugal's wine regions. The most prevalent grape for white wines is the local Fernão Pires, followed by Arinto, Alicante Branco, Tália, Trincadeira das Pratas, Verdelho and Vital. Chardonnay and Sauvignon Blanc are also grown. As for the reds, Touriga Nacional is wildly popular, as are Trincadeira, Tinta Roriz (sometimes called Aragonez), and Castelão. Cabernet Sauvignon, Merlot, Syrah and Alicante Bouschet also thrive there.

Farming practices: in the process of becoming organic. The winery should be certified in 2020. The wines are vegan.

Casa Cadaval Website

Padre Pedro Branco

Arinto (60%), Verdelho (20%), Fernão Pires(10%), Viognier (10%).
5 year old vines grown on sandy soil.
Manual harvest.
Fermented in stainless steel, aged 3 months in bottle before release. Intense aromas of tropical fruit and citrus, with white flowers. Balanced acidity and refreshing finish. Around 1650 cases made. 12.5% Alcohol.

Padre Pedro Rose

50% Touriga Nacional, 30% Aragonês and 20% Merlot - 15 year old vines grown on sandy soil and manually harvested in small boxes.
The grapes are destemmed and fermented in stainless-steel vats at controlled temperature of 18C or 64F after a brief skin maceration. It is then kept for 3 months in bottle before release.
Fresh, with intense aromas of cherry and strawberries.On the palate, expressive and fruity, wound with good acidity. Enjoy on its own as an aperitif, or serve with pasta, salads or Asian food. 12.5% Alcohol. 550 cases made.

Padre Pedro Red

Vinho Regional Tejo.
Aragonês (Tempranillo) 40%, Trincadeira 40%, Cabernet Sauvignon 15% and Merlot 5%
Pruning system: Bilateral Royat cordon.
The vines average 15 years old. The grapes are harvested manually and destemmed, then fermented in stainless steel vats at controlled temperature of 26/27ºC, followed by a maceration period of 2 weeks. Part of the wine (Trinacadeira) is aged for 6 months in French 225 liters oak barrels, followed by 3 months in bottle. Intense ripe red fruit aromas with raspberry and cherry notes, combined with hints of spices. Smooth and well balanced on the palate, long finish. 13.5% Alcohol.

Trincadeira

DOC Tejo.
100% Trincadera Preta, a native varietal that produces deep, fragrant red wines. The grapes have big berries that are prone to rot. The vines average 65 year old and are grown in sandy soils.
Pruning system: Bush Vine. The grapes are destemmed, then fermented in stainless steel vats at controlled temperature of 26/27ºC, followed by a maceration period of 3 to 4 weeks. The wine is aged for 12 months in French 225 liters oak barrels, followed by 6 months in bottle. Bright, deep ruby red, pronounced red fruit aromas with herbaceous (coriander, celery) and spicy notes (cumin), excellent structure and balance, elegant, persistent finish. 13.5% Alcohol. 550 cases made.