Casa Cadaval
Est. 1648
Located 60 kilometers, north of Lisbon, on the left bank of the Tejo (Tagus) river, the Herdade de Muge| Casa Cadaval Estate, owned by Álvares Pereira de Melo family, has an inheritance of four centuries of history, established Since 1648.
In the beginning of the 17th century, the property, then owned by the family of the counts of Odemira, came under the domain of the Casa Cadaval, when her daughter, Dona Maria de Faro, Countess of Odemira, married D. Nuno Álvares Pereira de Melo, 1st Duke of Cadaval. The Casa Cadaval has today a property with 5000 hectares and is managed, as it was in the last 4 consecutive generations, by a woman, Teresa Schönborn, Countess of Schönborn and Wiesentheid, Chairman of the board of Casa Cadaval Estate.
The vineyards at Casa Cadaval are located in the Charneca sub-region, characterized for the sandy soils, which originate from the Tejo river and Atlantic sea (Delta). The sandy soils stress the vines resulting in low yields (between 3 and 6 tons per hectare well below the average of the region) resulting in complex and very concentrated wines.
The moderate climate and difference in day and nighttime temperatures contribute to the freshness, fruitiness, minerality and elegance of the wines.
The vineyards currently occupy an area of about 45 hectares, with 37 hectares of red varieties (Touriga Nacional, Trincadeira, Aragonez, Alfrocheiro, Alicante Bouschet, Cabernet Sauvignon, Merlot & Pinot Noir) and 8 hectares of white varieties (Arinto, Gouveio, Fernão Pires, Alvarinho, Sauvignon blanc, Riesling and Viognier). Environmental concerns are a constant and led to the adoption of sustainable program.
2019
Touriga Nacional, Trincadeira and Alfrocheiro
Tejo
Portugal
Grown in sandy soils. After a total destemming of the grapes, the fermentation takes place between 5 and 7 days, in stainless steel vats, with a controlled temperature at 26/27ºC, for a smooth extraction. Part of this wine ages for a few months in French oak wood, giving it a pleasant complexity and persistence.
Aroma of ripe red fruits, with notes of blackcurrants and spice. In the mouth it presents a good acidity, with silky tannins, balanced structure and good freshness.
Arroz de tomate (tomato rice), bean stew, beef dishes
Alcohol: 13.5%
TA: 6g/l
RS: 0.6g/l
pH: 3.95
2020
Fernão Pires, Arinto, Alvarinho
Tejo
Portugal
We used inert pressing and cold temperature during fermentation, to get extra freshness. The wine stays on its lees for 1 month, in stainless steel vats.
Pale bright citrus color with a refreshing aroma of tropical notes, some citrus and white flowers. The wine is fruity, fresh, with a creamy and lingering finish.
Arroz con tomate (tomato rice), goat cheese, seafood and salads
Alcohol: 12%
TA: 4.1g/l
RS: 0.6g/l
pH: 3.62
2019
Touriga Nacional, Trincadeira and Alfrocheiro
Tejo
Portugal
Hand harvested from 70+ year old bush vines grown in sandy soils. Vinification is triggered by cold extraction, after which the grapes are fermented in Lagares for 2 weeks. It ages in a 500 liter French oak barrel for about 12 months.
This wine reveals the unique identity of Casa Cadaval and its terroir. It has a distinct aroma, highlighting the fruity and spicy character associated with aromas of raspberry, blackberry, and earthy notes of dried leaves, and cedar. Elegant, with excellent acidity and silky tannins, it has a long and persistent finish.
Saffron chicken with rice, pork tenderloin with garlic and herbs, sharp cheddar cheese
Alcohol: 13.5%
TA: 3.94.33g/l
RS: 0.6g/l
pH: 3.83
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