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Conde Villar Tinto 750ml 2011
Sku: 1848373
Quinta das Arcas, which produces Conde Villar and Tapada de Villar wines, is a family owned winery that was founded in 1985 by Antonio Esteves Monteiro. The family owns significant vine ...more
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Product Rating
Product Information
Country: Portugal
Region: Alentejano
Grape Varietal: Red Portugese Blend
Type: Still wine
Reg. 11.39
Buy Conde Villar Tinto
21% discount on 6 bottles for only $8.99each! Buy a case of Conde Villar Tinto
Garnet red in color, the wine presents intense aromas of red fruit. On the palate, soft, velvety and well-structured tannins are wrapped around a core of fresh and bright acidity.

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Quinta das Arcas, which produces Conde Villar and Tapada de Villar wines, is a family owned winery that was founded in 1985 by Antonio Esteves Monteiro. The family owns significant vineyard holdings in both the DOC Vinho Verde (Minho) as well as DOC Alentejo. Conde Villar wines are produced with the finest quality grapes from both regions, with careful attention paid to the treatment of the land. All grapes are grown under the EPA’s Integrated Pest Management system; eliminating pests using only natural methods. Due to its importance to the region, the winery also engages in cheese-making from cow’s milk collected on the property.
Technical notes
The wines produced in the Alentejo are about 248 miles south of the Vinho Verde region, and inland from the ocean, at an estate called Heredad de Penedo Gordo. The 172 acre Conde Villar vineyard is planted on clay and schist soils. The location of this vineyard is favorable to wine growing, benefitting from outstanding sun exposure and severe temperature shifts between day and night. The winery is located in the middle of the vineyard, making a quick trip for the grapes from vine to crush. The climate is very hot and very dry with temperatures rising to about 100F at harvest (late September, early October). The average age of the vines is 12 years. (40% Aragonez/30% Trincadeira/20% Allicante Bouschet/10% Touriga Nacional). The grapes were harvested at night to preserve freshness and were immediately de-stemmed. Fermentation took place in open stainless steel vats.

 
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