Palhete '24 (Organic)
Palhete '24 (Organic)
Grape Varieties
Negra Mole and Crato Branco (Roupeiro)
Region & Classification
Vinho Regional Algarve
Winemaking
Hand-harvested from selected plots, the grapes are gently pressed in a direct press. No SO₂ is added until the end of fermentation, allowing the wine to express its purest character. Fermentation is spontaneous in temperature-controlled stainless steel, followed by 7 months of ageing on fine lees to add texture and complexity.
Winemaker
Joana Maçanita
Analytical Data
Alcohol: 12%
Residual Sugar: 1.6 g/L
Total Acidity: 6.22 g/L
Fermentation Temperature: 14ºC
Malolactic Fermentation: No
Skin Contact: Partial
Bottles Produced: 6,600 (0.75 L)
Release Date: March 2025
Serving Suggestions
Serve between 8ºC and 12ºC.
Food Pairing
A versatile and elegant partner for sushi, delicate pink fish dishes and fresh salads, where its freshness and structure shine through.
Tasting Note
Delicate salmon hue. The nose combines fresh fruit notes with a subtle mineral edge, evoking sea breeze and coastal soils. On the palate, it is vibrant and precise, with a lively acidity that lifts the fruit and leads to a clean, refreshing, fruit-forward finish.
Minimum order quantity: 6
The count of Silves fell in love with the sea and the vineyards of the Algarve. At the end of the 19th-century he planted his first vines at Morgado do Quintão. Today, almost 200 years later, we celebrate his legacy and the “real Algarve” with this Palhete Algarvio. Inspired by how wines used to be made in the Algarve, mixing white and red grapes from local grape varieties (Roupeiro and Negra Mole), we created a wine that is unique and faithfully honours the winemaking tradition of this region. Perfect for pairing with the local fish and seafood dishes, amongst friends and family. Winemaker: Joana Maçanita.
Palhete is made from red Negramole and white Crato Branco grapes which have been planted about 40 years ago at the estate. It is dry and full-bodied and unlike a rosé.