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Quinta do Mouro, AE

Quinta do Mouro, 7100-056 Estremoz
Portugal
Telephone +351 268 334097
Fax +351 268 337585
geral@quintadomouro.com

This company is co-exhibitor of
CVRA - Comissao Vitivinicola Regional Alentejana

Hall map

ProWein 2020 hall map (Hall 10): stand E06

Fairground map

ProWein 2020 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  wines from Europe
  • 01.01.17  wines from Portugal
  • 01.01.17.01  wines from Alentejo

Our products

Product category: wines from Alentejo

ZAGALOS RESERVE RED

Climate: Mediterranean Continental, hot days and cool nights during the
maturation.
Soils: Schist and limestone.
Grape Varieties:50% Trincadeira, 30% Aragonez, 10% Alicante Bouschet and 10%
Cabernet Sauvignon.
Winemaking Process: Manual harvest. Fermentation in small stainless steal tanks
with temperature control 25ºC – 27ºC, long and intense maceration, pressed in
vertical pressing machine.
Ageing: 12 months in used 300L French and Portuguese oak barrels.
Tasting Notes: Deep ruby colour with garnet overtones. Aromatically intense with
well ripened red and black fruit and some spice flavors. Good volume and
complexity in the palate, with round tannins and good acidity, long and fresh finish.
Chemical Analysis:
Alcohol: 14%
pH: 3,50
Total Acidity: 5,6 g/L
Residual Sugar: 1,6 g/L

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Product category: wines from Alentejo

ERRO Z

Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Schist and limestone.
Grape varieties: 100% Trincadeira
Winemaking Process and Ageing: Manual harvest to 20 kg boxes. Direct pressing with very
short maceration. Fermentation in stainless steel vats at a controlled temperature. Ageing of
a small percentage of the batch in new Frech oak barrel for 3 months.
Tasting Notes: Clear and shiny salmon-apricot colour. Red fruit aromas in the background,
some citric and herbal notes. Same tasting profile, high volume, overwhelming freshness
and intense acidity and dryness, almost with no sweetness sugestion.
Chemical Analysis:
Alcohol: 12%
pH: 3,16
Total Acidity: 7,5 g/L
Residual Sugar: 0,3 g/L

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Product category: wines from Alentejo

VINHA DO MOURO WHITE WINE

Climate: Mediterranean Continental, hot days and cool nights during the
maturation.
Soils: Schist and limestone
Grape Varieties: Antão Vaz, Arinto and Verdelho, with a bit of Rabigato,
Alvarinho and Gouveio.
Winemaking Process: Hand harvesting. Skin contact maceration for 8 hours.
Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks.
Tasting Notes: Citrous colour. Atractive aroma, with intense citric notes and
underripe white fruits, and some mineral notes. Well balanced on the palate
with crisp freshness and length and an unusual acidity for the region.
Chemical Analysis:
Alcohol: 12%
pH: 3,14
Total Acidity: 6,7 g/L
Residual Sugar: 1 g/L

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Product category: wines from Alentejo

ZAGALOS WHITE

Climate: Mediterranean Continental, hot days and cool nights during the
maturation.
Soils: Schist and limestone.
Grape Varieties: Alvarinho, Arinto, Gouveio, Verdelho, Rabigato, Roupeiro.
Winemaking Process: Hand harvest. Skin contact for 8 hours.
Fermentation in stainless steel vats and in used French oak barrels. “Battonage”
during 6 weeks.
Ageing: 4 months in 300L used French oak barrels.
Tasting Notes: Dark citrous colour, with straw-yellow overtones. Intense aroma,
with ripe stone fruit, floral, molasses notes, with a slight oxidative character. In
the tasting it is structured, with volume and an intense freshness and elegance.
Chemical Analysis:
Alcohol: 12%
pH: 3,24
Total Acidity: 6,1 g/L
Residual Sugar: 0,7 g/L

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Product category: wines from Alentejo

QUINTA DO MOURO PETIT VERDOT

Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Schist and limestone
Grape Varieties: 100% Petit Verdot
Winemaking Process: Manual harvest into 20 kg boxes. Grapes are crushed with feet in
open top tanks for two days in cold soaking. Fermentation in stainless steal tanks with
temperature control, followed by a long maceration. Pressed in vertical hydraulic press.
Ageing: 12 months in new 300L French oak barrels.
Tasting Notes: Very deep ruby colour. Aromas of perfectly ripe black fruits (blackberry,
plum, cherry) with floral notes of violets, orange blossom, mint and spices. In the mouth it
is full bodied, with excellent tannin structure and a balance between elegance and some
rusticity, complemented by a good acidity that complements the variety’s natural brutal
power. Long and fresh finish, in this first edition monovarietal.
Chemical Analysis:
Alcohol: 14%
pH: 3,66
Total Acidity: 5,5 g/L
Residual Sugar: 0,7 g/L

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