Antonio Madeira A Centeneria 2022

Located on the granite slopes of the Serra da Estrela, in the Dão sub-region, the plot that produced this cuvée lies around the village of Vila Nova de Tazem, at an altitude of approximately 500 to 600 meters. The very old, deeply rooted vines are planted with a blend of indigenous grape varieties in poor, decomposed granite soils, which offer remarkable natural drainage. This mountain terroir, with its cool climate and significant temperature variations, allows the grapes to ripen slowly and preserves great aromatic finesse.

Made from very old mountain vines harvested by hand, this red wine is crafted from carefully selected grapes, fermented with indigenous yeasts to preserve the terroir's identity. Maceration is gentle, with limited extraction to retain finesse and freshness. Aging then takes place in neutral containers, primarily old barrels and/or inert tanks, on fine lees, without pronounced oak influence, before a minimal-intervention bottling process aimed at expressing the granite purity and natural elegance of the Dão region.

This wine reveals notes of fresh red , black , and stone fruits, enhanced by delicate floral touches and subtle spicy nuances, complemented by a light minerality derived from the granite soils. On the palate, the wine is elegant, with a silky texture, lively acidity that provides length, fine yet present tannins , and a persistent, precise, and mouthwatering finish that highlights the purity of the fruit.

Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.