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| Producer | Producer: Margaval Vinhos Oenology: Francisco Margarido |
| Region | Tejo |
| Grapes | Alicante Bouschet, Cabernet Sauvignon, Aragonez and Castelão |
| Winemaking | The grapes are hand-picked and carefully selected, ensuring the quality of the raw material that reaches the winery. Upon arrival, the grapes are destemmed and lightly crushed before being transferred to fermentation vats, with each grape variety vinified separately. This is followed by an eight-day period of skin maceration, during which alcoholic fermentation begins spontaneously, carried out by indigenous yeasts. The must is then transferred to stainless steel tanks where alcoholic fermentation is completed, followed by malolactic fermentation. |
| Aging | 14 months in stainless steel with natural stabilisation and settling. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13% |
| Temperature | 16ºC - 18ºC |
Grandfather José Margarido is the one behind this entire adventure.
The name ‘Adega da Gaveta’ was chosen as a tribute to Grandfather Zé. In these more rural areas, it was common for friends to gather at the weekends and visit each other’s wine cellars. When it was Margarido’s turn to host, there was always something to nibble on in the drawer of the old wooden table – which still stands to this day.
The winemaker Francisco, José Margarido’s grandson, originally trained in Electrical Engineering, developed a passion for winemaking. Even before completing his studies in Oenology, he realised he had to explore the legacy left by his grandfather.
Adega da Gaveta’s production is organic, with a minimal-intervention approach both in the vineyard and the winery. The aim is to authentically express the Tejo region, specifically the Tomar sub-region. The philosophy is that wine should reflect what the grape naturally offers, which is why only stainless steel vats are used – both for fermentation and ageing. Additionally, all wines produced are vegan-friendly.
