Part of the Bacalhoa group, Alianca acquired Quinta da Terregum in 1991 and now has 60ha of vineyards.
A combination of hand and machine-picked grapes are sourced from Alianca's own vineyards in the Alentejo region in the south-east, not far from the Spanish border. Here low yielding, old vines are tended traditionally from plantings on clay soils. Fermentation takes place in stainless steel vats controlled at 30 degrees for 6 days with extended maceration on the skins to extract sufficient colour, fruit and tannins. The wine is matured in tank for a few months before bottling.
The wine has a limpid cherry red colour with lifted aromas of black fruits, a rich, spicy palate, ripe tannins and fresh finish.
Food match: Lamb stew, or slow-cooked ratatouille drenched in fruity olive oil.
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Producers sometimes change their packaging and blends without informing us. If you are after a particular bottling or label design that is in the image please check with us before placing your order.