Cycling Ecopista do Dão One Way, full-day from Coimbra
After hotel pickup in Coimbra, we take direction to activity start in Viseu. Day dedicated to bicycle touring on an old railway branch that has 130 years of transpor...
Structure
Drinking window
Latest scored vintage 2024: best 2027 to 2039.
vintage3 yrs15 yrs17 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Anorak reviewed 2026 | 2024 | 94/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: wet stone, stone fruit, lemon curd
Palate: restrained cut, mineral drive, great persistence
A nineteen-variety old-vine white field blend raised on lees in concrete egg: wet stone and lemon curd, restrained on the palate and remarkably persistent.
What it pairs with
-
Bacalhau assado com batata a murro
Roast salt cod and smashed potatoes in olive oil need the mineral cut rather than fruit. -
Grilled sea bass
The lemon curd note works as the squeeze of citrus the fish would otherwise want. -
Requeijão with mountain honey
The fresh sheep's curd cheese of the Serra picks up the stone fruit register.
Facts
- Producer
- Quinta da Pellada · visiting guide
- Grapes
- Encruzado, Cercial, Bical, Verdelho, Malvasia, Terrantez, Cachorrinho, Douradinha
- Classification
- DOC Dão
- Oak
- Twenty-four hour maceration, slow cold ferment in stainless steel, then nine months in concrete eggs on the lees with no added sulfur and two further years in bottle
- ABV
- 13.0%
- Drinking window
- 3-15 from vintage
Frequently asked about Quinta da Pellada Primus Branco
What grapes are in Quinta da Pellada Primus Branco?
A field blend of nineteen or more indigenous white varieties including Encruzado, Cercial, Bical, Verdelho, Malvasia, Terrantez, Cachorrinho and Douradinha, from one high parcel at 500 metres near Vila Nova de Tazém.
Is Quinta da Pellada Primus Branco made without sulfur?
The nine months of lees ageing in concrete eggs is done with no additional sulfur, and the wine then rests two more years in bottle before release.
Tags
Taste it where it is made: tours and tastings in Dão