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Quinta da Carregosa Reserva red

The Wine

The grapes are manually harvested from the best vines of Quinta da Carregosa and these show a more balanced maturation.

 The grapes go throw a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes that allow the extraction of the colour and flavour components. Cultured yeasts are used to improve the alcoholic fermentation that occurs between  22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.

Tasting Notes

Colour: ruby

Flavour: intense, good evolution on the bottle, elegant “bouquet” with abundant cassis,

spices, cigarrette box and  with well integrated   vanilla  notes

Taste: intense, grown tannins, fine balanced, strong aftertaste


Alcohol – 15,4%  vol.

Total Acidity – 5,25 g/dm3  (tartaric acid)

Volatile Acidity – 0,54 g/dm3 (acetic acid)

pH – 3,66

Extract – 34,1 g/dm3

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Storage:  The bottle should be kept horizontally in a temperature between 14ºC and 18 ºC and 60% humidity, protected from light

Served: it should be opened and decanted an half an hour before served in a temperature between 16ºC and 18 ºC

Dishes suggested: spicy Mediterranean food, cheeses and pasta, grilled red meat and game animals such as stewed boar


Grape varieties:  50% Touriga Nacional , 40% Touriga Franca  and 10% Sousão.

The Vineyard

The vineyard of Quinta da Carregosa responsible for this wine was planted about 25 years ago, along a schistose slope and  in horizontal terroir of  2 rows of vines. It has a south / east solar exposure and an altitude of 250 meters from sea level. The type of vine system is Guyot. The production of this vineyard is about 4000 kg per hectare.

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