Country house in the Alentejo
We visited a local accommodation in a typical Alentejo house called Império de Memórias (Empire of Memories) and learnt a little more about this project from the owner Isabel Lopes.
Isabel, from the Alentejo village of Vale de Bordalo in the municipality of Gavião, left the village at the age of 22 to study bank management in Lisbon and months later joined the banking industry in the capital, where she stayed for around three years.
At the time he had a young daughter and decided to return to his roots, where all his family was, because he felt he would have more support back home. He also worked in banking for more than 30 years in Alto Alentejo.
He inherited an old, uninhabited family home in Vale Bordalo. He gradually restored it and says it was a refurbishment designed with the heart of the desire to revitalise and preserve a family home, full of stories and happy memories. From the hayloft and chicken coop came porches, never losing the identity of the family home, but always giving it his own special touch, never thinking that one day he would turn this heritage into local accommodation.
At the time of the pandemic, a niece came up with the idea of renting out the space because people needed to go to the countryside, get out of the city and be safe in an isolated place without much contact with people. From then on, she rented to friends, then to friends of friends, and soon Império de Memórias Casa de Campo was born. Isabel took care of all the paperwork and began to publicise the project to the world.
This country house is located on a farm, promoting all the principles of sustainability. It has an organic vegetable garden that all guests can enjoy with whatever they wish, chickens that lay eggs daily and fruit trees. There's also an aromatic herb corner.
All guests are greeted with a welcome basket of Isabel's delicacies and organic eggs from the farm's chickens. The house has a maximum capacity of 8 people, 3 bedrooms, a kitchen, a living room with a fireplace and a swimming pool for the warmer season. Throughout the farm we can find inspiring messages, we feel truly at home and it's as if we've taken a trip back in time to our ancestors.
Isabel also has another passion, respect for nature, and has created her own line with what the countryside has to offer. We're talking, for example, about jams made with seasonal fruit and produce from the farm. She also produces liqueurs with the same principle, pennyroyal or lemon, Figueira leaf (canuá), and it was through this name that the story began and gave rise to the logo of this accommodation.
Isabel is an excellent hostess and welcomed us with freshly squeezed orange juice from one of her orange trees on the farm and her marvellous homemade jams.
It was a pleasure to visit this space, the conversation with Isabel was very frank and emotional, as this hostess speaks from the heart and everything comes from her soul.
A family country house for those who want to be in the peace of the Alentejo, inviting you to take a quiet break in contact with nature. The perfect accommodation for family holidays and the ideal place to discover the magic of the Alto Alentejo, so genuine, so full of flavour, simplicity and friendliness.
Empire of Memories - Country House
Rua Nova, 1
Vale Bordalo
6040-078 Gavião
Contact: +351 938 886 402 (call national mobile network)
Email: info@imperiodememorias.pt
Almoço no "Boca d´ Água"
Our mouths were watering from the moment we entered this remodelled space in Castelo de Vide. It has reopened with new management and with such tasty snacks that we want to come back, living up to its new name: Water Mouth.
We spoke to businessman Adriano, from Trás-os-Montes by birth, originally from Torre de Moncorvo, who soon moved to Coimbra with his family and has remained there for around 45 years.
A true lover of the Alto Alentejo, whenever he could he would make a few getaways to our region, until, after consecutive trips to these parts, he decided to buy a house to "force" him to return more often and spend longer seasons.
Adriano, a catering entrepreneur from Coimbra, had the ambition to discover a pleasant location in the Alto Alentejo region and, at the same time, expand his business. After several attempts in other parts of the district, he finally found the place that suited him in the beautiful town of Castelo de Vide and, without looking back, went ahead with the remodelling work and quickly opened Boca d'Água to the public. Castelo de Vide was love at first sight and, according to the owner, the ideal place to continue his business.
Boca d'Água, with a diverse menu based on snacks, with both classic and modern inspiration, is a very pleasant place for those who like to share flavours with friends. From appetisers from the land and sea to platters, there's something for everyone. Every day at lunchtime, there's also a dish of the day waiting for us. On the day we visited, we were treated to the dish of the day, a creamy mushroom risotto made by chefs Jackson and Neli, which left our mouths watering.
The choice of décor with simple, minimalist materials makes this a distinctive space. The ambient music is chosen methodically to provide a relaxed atmosphere. It is in this same environment that you can order a Ginjinha Franciscana and savour it without haste, toasting to life.
When we asked Adriano about future projects, all he said was that his long-term ambition is to move permanently to Alto Alentejo, as he has felt at home since he first arrived here!
The Franciscan Pantry recommends this unmissable place.
Water Mouth
Tour of Santa Maria 33,
7320-175 Castelo de Vide
Contact for bookings: 912 244 433
IAM SENSES with Ana Santos
We went to the beautiful village of Crato to get to know Ana Santos' business, a truly passionate, aromatic and Alentejo craft project. This business was born out of a major life change, which led the project's mentor to swap Dublin, Ireland, for the village of Crato in the Alentejo, leaving behind a hectic life in hospitals, as her profession as a nurse took up a large part of her time. We invite you to read this interview where you'll get to know Ana and her business a little better and how having dealt with many mental illnesses throughout her life inspired her to create this project!
DF: Ana, how did it all start and where did the idea of creating this I AM Senses project come from?
AS: I can't pinpoint the exact moment when it all began because my experiences have always encouraged me to be creative, independent and to have a business. I remember that with motherhood, the desire to be present in my daughters' lives and to stop working crazy hospital hours became even more pronounced. Later, the pandemic emphasised this desire to work close to home. It was at the end of 2020 that I AM Senses began to take shape and was launched to the world in July 2021.
DF: And what steps did you take to get here?
AS: Tantos que nem o telemóvel consegue contar. Eu venho da área da saúde tenho muito pouco background de marketing, redes sociais, gestão, velas, aromaterapia, envio de encomendas...Tantas coisas que já aprendi desde que tomei a decisão de avançar. Algumas vezes tomei decisões menos acertadas e outras em que os resultados ultrapassaram os meus objetivos. O passo maior até hoje foi a mudança de país e trazer um negócio que estava a começar. Ainda hoje percorro este caminho acidentado, mas com um objetivo bem definido. Para teres um exemplo ando às voltas com o shopify por causa da geo location e com isto já passaram meses, mas havemos de lá chegar. Espero que dentro de pouco tempo o site já esteja em português.
DF: What was your real inspiration?
AS: Todos os meus doentes e as pessoas que me rodeiam. Quando procurei um tema para as velas o tema das afirmações surgiu naturalmente. Eu sempre tive contacto com a doença mental e ao longo dos meus anos de enfermeira fui-me cruzando com pessoas com depressão ou que tentaram o suicídio. Outro ponto a ter em conta foi a pandemia e estes números estavam a aumentar. Então pensei que podia tentar fazer a diferença se alguém ao ler o rótulo realmente se sentisse generoso —" I AM Kind" (eu sou generoso) e se isso a fizer sorrir já valeu apena. Imagina receberes de alguém uma prenda a dizer que tu és bonita (I AM beautiful) e se isso se perpetuar durante dias quando te cruzas com a tua vela. Imagina que tiveste um dia menos bom e que precisavas que alguém te disse-se algo agradável...Será que isso não faria a diferença?
DF: How long did you need to experiment until you reached the final stage of your products?
AS: Não te consigo dizer ao certo porque já tinha feito velas anteriormente. Sei que o meu marido me deu um Kit de velas em 2020 mas não o fiz logo. Contudo neste momento um produto demora pelo menos 3 meses a chegar ao trabalho final. Mas estou sempre a experimentar novas fragrâncias... Ou porque alguém falou sobre ela ou porque fui a uma loja e gostei do cheiro ou porque o nome me agrada e depois vou ler as notas olfativas. Isto é mesmo um mundo!
DF: What are your goals for I Am Senses?
AS: I hope to see it grow. To see my products in shops and in people's homes. To have some of the products I no longer have when I move to another country and some new ones. I'd like to have 12 different fragrances and seasonal fragrances. But everything at its own pace.
DF: How do I AM Senses candles differ from conventional candles?
AS: As well as being handmade, they are made in small batches in my atelier in Crato.
I AM Senses candles are made from soya wax, a more natural wax that lasts longer than paraffin candles, for example our smallest 100ml candle can last up to 20h. Another aspect to bear in mind is our high-quality fragrances, which have been tested and certified. You may also notice a difference in the intensity of the scent compared to an industrial candle, but this can be a subjective factor because it can vary according to your sensitivity and the size of the room in which the candle is burning.
In short, I guarantee quality and a surprised reaction for anyone who receives it.
Pitacas House
A DREAM COME TRUE
We went to the parish of Monte da Pedra, located in the municipality of Crato, to discover a real Portuguese house.
Casa Pitacas is a local guest house located in an almost century-old Alentejo house that has been restored by the couple Rui Cardoso and Rita Pitacas, the former a native of Batalha and married to Rita, who was not born in the Alentejo but has a number of Alentejo roots, not only in Monte da Pedra but also in other neighbouring villages.
This house, which she inherited, belonged to Rita's grandparents. In 2018 the restoration work began and in September 2022 Casa Pitacas opened to the public. The house has all the characteristics of an Alentejo home, filled with objects full of stories and good memories that Rita keeps from her grandparents.
The pandemic was the final impetus for everything to move more quickly, as it was during this period that the couple came to Alentejo to "lock down" and, naturally, they had all the time to think about the details of this project. It was during this period of forced isolation that Rui made the decision to change his life and dedicate 100% to his dream. In fact, Rui was already passionate about the Alentejo, having visited the region from a very young age on every getaway that life threw at him. It was around this time that he began to realise his dream of one day opening a tourism business in these parts.
Even before the restoration of the house began, he graduated in tourism and hotel management with the intention of setting up his own local accommodation. And the dream came true. And today Rui has left behind all his work in Batalha to devote himself entirely to hosting this beautiful Alentejo house.
The Franciscan Pantry went to see this place, which has four bedrooms, a lounge with a fireplace, a dining room with a kitchen, a games room and a reading room. When the weather is good, there is a nice outdoor area with a swimming pool, equipped with a barbecue, where guests will have the opportunity to enjoy nature and the calm of this Alentejo village.
We recommend this getaway to anyone who wants to switch off and spend a few days of pure relaxation in communion with nature and the landscapes of northern Alentejo. A truly special place, where you really feel at home.
Casa Pitacas - Turismo
Poço Street
Monte da Pedra - Crato
Tel. 91 705 79 80
Gavião Nature Village
At the invitation of Gavião Nature VillageLocated a few kilometres from the town of Belver, together with our partner Pedro Capão, the Franciscan Pantry had the opportunity to taste some of the autumn/winter dishes from the restaurant of this accommodation.
Cadafaz Restaurant & Sky Lounge is situated in a very privileged location with a panoramic view of Belver Castle. As soon as you walk in, you're immediately captivated by the charms this place has to offer.
As soon as you sit down and come across the Mediterranean-style starters, your appetite is immediately whetted and all your senses are alert as you wait for your palate to be delighted.
At this tasting we had the opportunity to try one of the starters that is on the menu all year round and that is impossible to resist, the fried farinheira, caramelised apple and wine jam. We were then treated to a cod açorda, a fry-up of river fish, barbel and pike-perch accompanied by a coriander açorda. The whole meal was accompanied by a red Athayde wine from the Monte da Raposinha winery and we even found a little space for the delicious Tecolameco conventual sweet.
According to one of the founders and the director of the business, this restaurant is open to the entire community that enjoys savouring the typical gastronomy of the region, sausages, cheeses, olive oils or wines, regardless of whether or not they are staying at the accommodation.
When we asked them to define the concept of this restaurant in a few words, the director explained to us that they aim to have a combination of traditional Portuguese dishes and recipes with fresh, seasonal local ingredients. They believe that the most delicious dishes are prepared with great simplicity, honouring the land and respecting seasonality and the best ingredients with a handful of love, unpretentious dishes, but with all the flavour, it's about eating more of what the land gives us, it's about bringing comfort food to the table, inspired by recipe methods and techniques that preserve the memory of an ancient cuisine. He added that they try to recover recipes that fulfil the precepts of sustainability and tradition.
We fell in love with this place and recommend it to anyone who wants to have a cosy meal in a different place, for a special occasion or simply for lovers of good food.
We should also point out that Gavião Nature Village is an accommodation centre with 10 cork shelters and 13 glamping tents, duly equipped and decorated as if they were hotel rooms. It also has space for camping with its own tents and all the logistical support needed for this type of tourism. This complex can accommodate approximately 118 people in all types of accommodation.
We can't fail to mention the unit's Wellness Centre, which will help provide a calming and invigorating experience. The Wellness Centre includes a jacuzzi, hammam and sauna. There's also the possibility of enjoying some of the best massages to take care of your mind, body and soul.
A place you can't miss. It can't be explained. You just feel it.
Gavião Nature Village
Cadafaz
6040-052 Gavião
Telephone: +351 241 247 360
E-mail: rececao@gaviaonaturevillage.com
Website: https://www.gaviaonaturevillage.com/
"Alma Nova" is reborn in Alpalhão
New Soul In the beautiful village of Alpalhão, in the municipality of Nisa, an old secular house used for agricultural habitation has been reborn.
By the hand of its owner Dr Adélia Castelo Branco, a doctor by training and heiress of this farmhouse, this project to transform it into Local Accommodation began in 2019. The idea was born out of the owner's desire to change her life, swapping the hectic city life and medicine for the tranquillity of the Alentejo and the desire to return to the land of her ancestors and her family roots.
And so the New SoulIt was a heritage in ruins, but a desire for change gave life to this project, which is already a landmark in the town of Alpalhão.
According to the owner, this project aims to go further and be as comprehensive as possible. The first aim is for visitors to get to know Alpalhão, its history, its people and its traditions, and then to get to know the whole of the magnificent region that surrounds this village.
The experience begins as soon as you step inside. The roots and traditions of Alpalhão are present throughout the house. An example of this are the nine rooms, four of which are suites, where the décor and names have been carefully chosen so that guests immediately get a flavour of the village of Alpalhão and its customs.
Doing something for the land and the interior of our country, creating a space to bring more people to the land of their origins, contributing with their help to the local economy, is the mission of owner Dr Adélia Castelo Branco.
Despensa Franciscana was smitten with this place and recommends it to anyone who wants to take a getaway to the Alto Alentejo in a rural but sophisticated setting, with a hostess who is on site every day and takes care of every detail to make the experience unforgettable. We loved our visit!
New Soul
Largo da Devesa, no. 42
6050-030 Alpalhão
Telephone: +351 245 742 027
Mobile: +351 961 131 417
E-mail: geral@visitalmanova.com - reservas@visitalmanova.com
Website: https://visitalmanova.com/
Harvest with Rui Reguinga
One day, almost at the end of summer, we went to meet Rui Reguinga, one of Portugal's most renowned and recognised winemakers, and had the opportunity to take part in one of his harvests in the old vineyards, some of which are centuries old, in the S. Mamede region. We got down to work and learnt some of the secrets that give rise to wines of excellence from the Alto Alentejo region, one of the many places where he has his own production. In a pleasant and friendly chat, we learned a little more about this famous winemaker and internationally recognised viticulturist. In addition to the vineyards, we also had the opportunity to visit his winery located in Olhos de Água, near the Roman city of Ammaia, where we tasted some of his wines from the region, an experience we recommend at Despensa Franciscana.
DFRui, how did your relationship with wine begin and what led you to study to be an oenologist and develop your own business?
RR: From a very young age I would go to my grandfather's mill to tread the grapes. At the time, I didn't realise that my profession would be working with wine, it was child's play to me.
This influence was important in my decision to study at ISA (Instituto Superior de Agronomia in Lisbon).
But I love what I do and I'm happy to have chosen the profession of winemaker.
DF: Have there been many changes in wine production in recent years, both in Portugal and internationally?
RRYes, the evolution of technology in our wineries and our knowledge of the vineyards has helped us to produce wines that are more appreciated by consumers.
DF: Analysing your life path and knowing all the places in the world where you have consulted, from Australia, New Zealand, the United States, Brazil, Chile to Sri Lanka, among others, how would you classify the Portuguese "terroir" and the characteristics of our climate compared to those realities?
RR: Portugal has one of the best terroirs (climate, soils and grape varieties) for producing high-quality wines. From my international experience, Portugal's great diversity of grape varieties is the best feature of our wines. The international market is very receptive to wines with original and unique grape varieties.
DF: We know that you have your own wine brand, which is recognised by lovers of fine wines. We also know that you have vineyards in regions other than the Alto Alentejo, so we'd like to know in which other areas of our country you produce and what wines you produce there?
RR: My professional activity is divided into winemaker-consultant, where I sell my knowledge and experience to producers who want to make their own wine, but who need a winemaker-consultant to give them experience and an international outlook. On the other hand, I work as a winemaker-producer, where I have my own vineyards. For this activity I have created a technical team to help me in the various regions where I make wines and have different brands:
_ Terrassus in the Douro region
_ Tribute in the Tagus region
_ Terrenus in the Alto Alentejo region
DFHow do you define your wines?
RRTerroir wines and signature wines.
DFAre there any grape varieties in particular that you enjoy working with the most?
RRI really like working with the Touriga Nacional grape variety as a national grape variety and the Syrah grape variety as an international grape variety.
DF: As a winegrower and winemaker, you will certainly often have to make important and even difficult decisions. We would like you to tell us, throughout the entire wine production process, which moment, or phase of production, is the most difficult for you to make decisions?
RRThe hardest part is picking the grapes, i.e. setting the day for the harvest.
DFAt a time when there is so much talk about the principles of sustainability and protecting ecosystems, what measures have you implemented throughout the various stages of your work to address this issue?
RRI'm converting one of my largest vineyard plots (3ha) to organic vines and, if it goes well, in the next few years I'll have all the vines cultivated organically, safeguarding their sustainability.
DFHow do you feel you can help other winemakers or wineries?
RRI'm always happy to share my wines and my experiences with other winemakers and producers.
DF: What is your main source of inspiration for developing your work?
RR: My father.
DF: Since we are in Alto Alentejo, and in one of your vineyards in this region, we would like you to suggest pairing your wines with a typical dish from our area.
RR: Terrenus White with dogfish soup and Terrenus Reserva Red with stewed wild boar.
DFIs there already a younger generation showing interest in vineyard activities and the future of wine?
RR: Yes, we have several young people with a great passion for our country's wines.
DFWhat can we expect in the future from a winemaker with Rui's vast experience here in our Alto Alentejo region?
RR: I hope to project and valorise Portalegre's wines, making them internationally recognised in particular.
Tomato flour rice
Ingredients:
- 2 dentes de alho
- azeite Monte da Colónia q.b.
- hortelã q.b.
- 1 tomate maduro
- 2 colheres sopa farinha tomate Terrius
- 150g arroz agulha
- agua q.b.
Method of preparation:
Sauté the garlic in the olive oil.
Add the diced ripe tomatoes
Fry the rice with half the mint
Add the Terrius tomato flour and mix well with the rice
Add boiling water and let the rice cook. Halfway through cooking, add the rest of the mint and stir.
Serve hot with any fried fish or game dish
Enjoy your meal!
Terrius, with Rita Beltrão Martins
On a beautiful, warm summer afternoon, we went to Portagem, in the municipality of Marvão, to have a picnic with one of the founders of the Terrius company, Rita Beltrão Martins, to find out a little more about this company, whose main objective is to care for the environment and produce sustainable products.
This company has been a partner of Despensa Franciscana since day one, proving that sharing between entrepreneurs, especially in Alto Alentejo, is an asset for business.
DF: Rita, since you're from Trás-os-Montes, how did you come up with the idea of setting up a company in the Alto Alentejo?
RBM: De facto vivi até aos 23 anos em Trás-os-Montes (em Vila Real), mas a família tem origem no Alentejo – do lado da minha mãe em Portel e do lado do meu pai em Borba - por isso sempre houve um contacto muito grande e admiração por esta zona do país. A ligação a esta região faz-se também pelo meu sócio, Filipe Verdasca, que viveu muitos anos em Évora e a sua família é oriunda de diferentes zonas do Alentejo. A ideia de iniciar o projeto em Marvão começou exatamente pela beleza única desta região, e pelo quanto me apaixonei por Marvão e pela Serra de São Mamede, desde a primeira visita, em 2006. Nessa altura disse “um dia vou desenvolver aqui um projeto e venho para cá viver!”. Esse dia chegou 6 anos depois. Existe sem dúvida uma magia neste lugar que não se explica por palavras apenas se entende vindo cá!;)
DFWhat steps did you take to get here and what has been your life journey?
RBM: Sempre tive vontade de trabalhar na área agrícola e alimentar... talvez também por influência familiar, pois várias pessoas na família estão ligadas à agricultura. Comecei por fazer o curso de Eng. Zootécnica, depois fiz o mestrado em Segurança Alimentar e, ao longo dos anos, fui sempre trabalhando em projetos ligados aos produtos tradicionais portugueses. Em 2009, fui responsável pelo desenvolvimento e animação de uma loja de vinhos do Douro, que vendia também outros produtos locais, e percebi a minha paixão por explicar como se fazem os melhores produtos portugueses a quem visita o nosso país. Na mesma altura em que conheci Marvão, tinha também conhecido o Filipe Verdasca, com quem gostei muito de trabalhar e, ao longo dos anos, fomos falando em desenvolver um projeto no Alentejo. Finalmente decidimos que chegava o momento de avançar com o “tal” projeto que um dia tinha ficado prometido a Marvão e, assim, nasceu a Terrius em 2012!
DF: How do you define Terrius?
RBM: Terrius is a company focussed on the Agri-Food sector with three different but complementary strands. We develop innovative, high-quality products, based on the raw materials available in the Alto Alentejo region and the principles of the Circular Economy, with the aim of valorising smaller fruits and other under-valued products such as acorns. We promote gastronomic and agricultural tourism programmes, in which the main focus is on making agricultural and gastronomic traditions known to those who visit our country. And finally, with all the experience we've acquired over the years, we've carried out consultancy and training work in the areas of new product development, exports, the circular economy and combating food waste.
DFWhat kind of products/experiences do you have to offer customers?
RBM: The Terrius family of products is made up of flours such as acorn, chestnut and mushroom flours, dehydrated products such as mushrooms, preserves and sauces such as pimento mustard, but there's nothing like coming here for a taste!;)
As for experiences, they can be all over the country, we have many possibilities, and they can always be adapted to the preferences of each of our clients. One of the most popular are picnics in unique, very special places, accompanied by Cante Alentejano, in Marvão, Évora, Mourão or anywhere in the Alentejo. Cookery classes and themed tastings are also very popular! The tastings in particular are very successful, because our aim is to show that we can do incredible tastings of many products, in addition to wine, and also visit the places where they are produced, or see the products being harvested.
DF: As a businesswoman, have you ever found it difficult to settle in the interior of the Alentejo?
RBM: Lots of difficulties, but we're always here to overcome them! At the moment, the greatest difficulty of all is undoubtedly the cost of transport and the winter period, due to the increase in energy costs.
On the other hand, we were the ones who chose Marvão for its unique charm, and we continue to believe that we can overcome all these difficulties.
DFAre business partnerships, such as the one with the Franciscan Pantry, important for your type of business?
RBMThey're very important and becoming more so! We can't achieve anything or get anywhere on our own. Promoting our products on the various channels and in the different ways that each partner develops is very important if we want to grow, reach further and for more customers to get to know our full range of products and gastronomic experiences.
DFWhat can we expect for the future of Terrius?
RBMWe always look forward to a positive and promising future! We continue to believe in making a difference in the gastronomy and tourism sector, particularly in bringing tourists closer to traditional agricultural production, showing its importance in terms of preserving traditions, nature and heritage. We want to go further and pass on this knowledge not only to foreign tourists, but also to the Portuguese and particularly to children.
We will continue to develop unique and delicious products, valorising by-products or forgotten resources such as acorns, and showing the world the best that is made in our beloved Alentejo and throughout the country in general. We believe that the future lies in reducing waste and making the most of what nature gives us, emphasising the importance of not all of us leaving the interior of the country, so that it doesn't disappear or end up totally destroyed by fires.
Visit to Quinta da Fonte Souto
We were visiting Quinta da Fonte Souto, located on the slopes of the Serra de S. Mamede, in the Portalegre region. We were welcomed by Mário Parada, one of the group's wine tourism managers, who gave us a guided tour of the estate and it was among the vineyards that we chatted and realised the enormous wine potential that this property has.
The property belongs to the Symington Family Estates Group, a family of British origin that has lived and worked in Portugal since the 19th century. one of the leading producers of premium Port wine, the main owner of vineyards in the Douro Valley and one of the leading producers of Portuguese wines. This family business, run by the 4th and 5th generations, is based on a deep commitment to the people of Portugal, their land and their wines. Today there are 10 family members working in the company, committed to producing the best Ports and wines and building on the achievements of previous generations. The acquisition of Fonte Souto in 2017 was the family's first property outside the Douro region, as they realised the enormous potential of this region of the Alentejo.
This property is located in the heart of the Serra de S. Mamede National Park, between 490 and 550 metres above sea level. It covers 207 hectares, 42 of which are planted with vines. The main grape varieties are Aragonês, Alfrocheiro, Trincadeira, Alicante Bouschet, Syrah and Cabernet Sauvignon.
Quinta da Fonte Souto benefits from excellent conditions, cooler than most of the Alentejo plains and with higher levels of rainfall. The soils are schist and granite, providing lower yields of excellent quality grapes from mature vines.
With strong ties to the local community, they adapt to local culture and traditions. They appreciate detail and don't like to rush anything in order to guarantee the highest quality of their products.
The farm also has a traditional farmhouse and a wide variety of wooded areas, such as cherry groves, olive groves, chestnut trees and cork oaks. They are currently regenerating 100 hectares of forest on the estate with native Portuguese tree species, with the aim of providing a haven for biodiversity and resistance to forest fires.
We invite all readers to get to know this fantastic estate and the stories behind the wines, to taste these nectars in the cellar and to take advantage of the whole area for a walk with family or friends, enjoying the unique sights and sounds of this estate. At Despensa Franciscana we had the opportunity to try some of the estate's wines and we were amazed at the high quality of the products that this group has managed to achieve in the Alentejo.
Contacts:
Quinta da Fonte Souto
State of Alegrete
Reguengo and São Julião
7300-404 Portalegre
Tel: +351 910104292
reservas@fontesouto.com
www.fontesouto.com
