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Casa do Capitão-mor Alvarinho 2024
12,90 €
Citrine yellow in colour. Elegant aromas of white flowers and fresh fruit, such as pear, apricot and lemon. On the palate, it is fresh and balanced, with good acidity and an enveloping texture. The finish is elegant, creamy and persistent.
| Producer | Producer: Quinta de Paços Oenology: Rui Cunha |
| Region | Vinho Verde |
| Grapes | Alvarinho (100%) |
| Soil | This wine is produced in Casa do Capitão-Mor (Quinta da Boavista) in Mazedo, Monção. Soil: granitic and calcareous with clay and covered by rolled pebbles. The vines are 900m from the river Minho with an average altitude of 60m high in a flat terrain of river terraces facing South and East. The grape production is certified as “Integrated Production” the EU environmentally friendly practices of sustainable farming. |
| Winemaking | The grapes are handmaid harvested and carried in small boxes to the wine cellar to be destemmed. 20% of them are submitted to pellicular maceration for 6 hours in low temperature, while the others are pressed after being decanted, after fermentation the wine stays on the lees with some “bâtonnage” 9 months before bottling. No animal products were used in winemaking. |
| Aging | 9 months in stainless steel vats. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 12,5% |
| Temperature | 9ºC - 11ºC |
| Harmonizations | Sushi and Sashimi |
The History
Casa de Paços probably owes its name to an ancient paço(*) from the days in which St. Eulália de Rio Côvo might have been a Roman thermal resort. Part of what the estate is today once belonged to the Commendam of Chavão of the Order of Malta, but, for more than 400 years (since the XVI century) and 15 generations it has remained a property of the same family, the Silvas of Rio Côvo, thus named by genealogist Felgueiras Gayo, a descendant himself of this family.
This family later united with the Fonseca family of Amins by matrimony, giving birth to the Silva Fonseca family, who in turn would also unite matrimonially with the Teixeira de Barros family (Majorat of Perdigão), as well as with their relatives Pereira da Fonseca Vilas-Boas (Majorat of Real), the Viscounts of Barrosa and the Mattos Graça family (owners of Casa do Bemfeito and, they too, descendants from the Casa de Paços).
This family later united with the Fonseca family of Amins by matrimony, giving birth to the Silva Fonseca family, who in turn would also unite matrimonially with the Teixeira de Barros family (Majorat of Perdigão), as well as with their relatives Pereira da Fonseca Vilas-Boas (Majorat of Real), the Viscounts of Barrosa and the Mattos Graça family (owners of Casa do Bemfeito and, they too, descendants from the Casa de Paços).
In this house were born and undertook important building works Dr. D. Frei João Baptista da Sylva (1679-1765), Benedictine monk and once General of the Order and, on two different times, General Abbott of Tibães, as well as Dr. Teotónio José da Fonseca (1875-1937), author of Barcelos Aquém e Além-Cávado and of several other monographs and genealogy books, and a member of the Portuguese Archaeologists Association.
(NT: lat. palatiu, hence Engl. palace; also called lat. villa: "a large ancient Roman country house with the buildings and farmland belonging to it" [in the Longman Dictionary of English Language and Culture; Longman: Harlow, 1998])
Pioneers
They are proud of the tradition of more than four centuries in the production of wine in the Minho region but also of being pioneers in practices that were not common at the time in the Vinho Verde region. They were the first producer to make a blend of the Arinto and Loureiro grape varieties. They were also the first to produce an Arinto Reserva, fermented and aged in barrels using batonnage.
(NT: lat. palatiu, hence Engl. palace; also called lat. villa: "a large ancient Roman country house with the buildings and farmland belonging to it" [in the Longman Dictionary of English Language and Culture; Longman: Harlow, 1998])
Pioneers
They are proud of the tradition of more than four centuries in the production of wine in the Minho region but also of being pioneers in practices that were not common at the time in the Vinho Verde region. They were the first producer to make a blend of the Arinto and Loureiro grape varieties. They were also the first to produce an Arinto Reserva, fermented and aged in barrels using batonnage.
Dry
Sweet
Un-oaked
Oak aged
Light
Full-bodied
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