Casa da Passarella Enxertia Alfrocheiro is a singular red wine from the Dão region of Portugal, produced by the renowned Casa da Passarella. This wine is part of the "Enxertia" line, which focuses on expressing the purity and best behavior of a specific grape variety in each vintage, reflecting the heterogeneity of the estate's plantings and the edaphoclimatic conditions of each harvest. This is a single-varietal wine, made 100% from the Alfrocheiro grape. Winemaking occurs in cement vats with spontaneous fermentation and pre- and post-fermentation maceration, followed by aging in oak barrels (often for 12 months) and then bottle aging (around 18 months), ensuring a minimalist and natural stabilization process.
When tasting, expect an opaque red color, sometimes with medium ruby hues. The aroma is pure and precise, with notes of red fruits (cherries, blackberries, blueberries, wild strawberries), complemented by spicy black pepper notes, and sometimes earthy, mineral, and balsamic touches. On the palate, it is elegant and smooth, with a silky texture, great balance between volume and freshness, balanced acidity, and ripe, subtle tannins. The finish is long, revealing the full elegance of the grape and terroir. This wine's elegance and fruity-spicy profile make it an excellent gastronomic partner, ideal for grilled meat dishes, roast pork, aged cheeses, and spicier stews.
Security policy
Delivery policy
Return policy
Casa da Passarella Enxertia Alfrocheiro is a singular red wine from the Dão region of Portugal, produced by the renowned Casa da Passarella. This wine is part of the "Enxertia" line, which focuses on expressing the purity and best behavior of a specific grape variety in each vintage, reflecting the heterogeneity of the estate's plantings and the edaphoclimatic conditions of each harvest. This is a single-varietal wine, made 100% from the Alfrocheiro grape. Winemaking occurs in cement vats with spontaneous fermentation and pre- and post-fermentation maceration, followed by aging in oak barrels (often for 12 months) and then bottle aging (around 18 months), ensuring a minimalist and natural stabilization process.
