In the shadow of the days and in the light of the night, the Alentejo whitewashing tradition (“caiado”) paints imagination and draws the path of every dream. With colours springing from the Earth, this wine brushes moments and must be drunk with the heart.  

Clear and crystalline wine with a citrine colour. To the nose its shows the irreverence of its youth, suggesting lemon notes and ripe pineapple, complemented with a floral touch and a nice sense of minerality. In the mouth, its freshness and harmony are surprising and its long finish is full of vigour. A versatile wine with a strong personality, perfect for enjoying good moments in life.

On the plains of Alentejo instants are depicted as a whole. In each bottle a land’s self-portrait opens. That is how we keep eternal truths, in the instants we feel.

Dark ruby colour. The nose is intense, with notes of blueberry, ripe plum and dark chocolate.

It is broad and balanced on the palate, with polished tannins that lead us to a long and persistent finish.

PAIR WITH This wine has soul and is a good match for white meat, game or simply pasta or soft and intense cheese.

GRAPE VARIETY 40% ARAGONEZ 30% TOURIGA NACIONAL 30% ALICANTE BOUSCHET

    

On the plains of Alentejo instants are depicted as a whole. In each bottle a land’s self-portrait opens. That is how we keep eternal truths, in the instants we feel.

Of clear and bright aspect, it presents citrine yellow color. In the aroma we have freshness and exoticism, records of lime and lemon tree in balance with notes of white fruit and a pleasant mineral sensation. In the mouth it is young and vibrant, it follows the profile of the nose, tropical notes of fresh pineapples that lead us to an almost sweet, fresh and persistent finish. For the table or the esplanade, a very versatile company.

Whenever we look further, the earth shows itself completely and lets us see further. On the plains that look like seas, the rolling cornfields dance with the elements and the vineyards draw the path to perfection. 

This experience is a lecture on chocolate given by Alejandro Campos, a Master Chocolatier and co-owner of Wolter Chocolate in Tabasco, Mexico. 


The Olmecs, one of the earliest Latin American civilizations, were the first to make chocolate from the cacao plant, using it in ceremonial drinks. Later, the Mayans revered chocolate as the food of the gods, even burying dignitaries with bowls of it. They made a thick, frothy drink called xocolatl, meaning "bitter water." The Aztecs, who believed chocolate was a gift from the god Quetzalcoatl, used cocoa beans as currency and consumed chocolate as a refreshing beverage, aphrodisiac, and war preparation. They also used dark chocolate medicinally to treat ailments like headaches and heart issues. In 1528, Spanish explorer Hernán Cortés introduced the chocolate drink to Spain, where sugar was added to enhance its flavor.

Introduction

• Chocolate has similarities to wine, including polyphenols, antioxidants, flavonols, sugars, and fermentation process.
• Alejandro Campos is introduced as an influential voice in the chocolate industry and a judge for international chocolate awards.
  
  

Chocolate Production Process

• Cacao pods grow on tree trunks and contain beans covered in sweet and sour pulp.
• The beans are fermented for 48 hours, then dried in the sun for about four days.
• Roasted beans are processed into cacao nibs, then ground into cacao paste or liquid.
• Cacao paste can be pressed to separate cocoa butter and cocoa powder.

Types of Chocolate

1. Look out for Commercial chocolates: Many ingredients, often with chemical additives.
2. Good chocolates: 7-10 ingredients, including cacao paste, sugar, and cocoa butter.
3. Fine chocolates: Made ONLY with cacao paste, cocoa butter, and some sugar.

Bean-to-Bar and Tree-to-Bar Concepts

• Bean-to-bar: Chocolates made from dried cacao beans.
• Tree-to-bar: Process that includes caring for cacao trees, fermentation, and drying.

Chocolate Refinement

• Explains the importance of particle size in chocolate:
  • 400-500 microns: Initial grinding
  • 200 microns: Mexican-style chocolate
  • 100 microns: Thick European-style chocolate
  • 20-25 microns: Fine, creamy chocolate 

• Discusses the issue of chocolate bloom, where cocoa butter separates from other ingredients, affecting appearance and texture.

The experience provides a comprehensive overview of chocolate production, types, and quality factors, emphasizing the importance of understanding these aspects to appreciate fine chocolate. 

Densely textured, full of dusty tannins and with rich black fruits, this wine is hardly shy. It comes from ripe fruits, rich tannins and texture and juicy final acidity.  Fermentation in temperature controlled steel tanks and lagares followed by an extended maceration on skins. 

In 2015, at Quinta de São Sebastião, Aged 18 months. 5000 bottles were produced. Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title.

Vineyards that give rise to fresh and remarkable wines grow on the plains of Campo Maior. Is was on this undulating back that arch. Siza Vieira designed the distinctive lines of this winery. That is how you design a landscape and how you dream wines that make this a Major winery.

Winemaker: Paulo Laureano and Carlos Rodrigues.

Producer Adega Mayor

Region / Appellation Alentejo

Country Hierarchy Portugal

Wine Style Red – Rich and Intense

Grape / Blend Alicante Bouschet – Aragonez – Trincadeira

Food Suggestion Beef and Venison

Alcohol15%

Residual Sugar0.5 g/L 

Blend 60% Alicante Bouschet, 30% Syrah & 10% Touriga Nacional

Maturation Oaked

Total Production Volume 24,000 – 60,000 Bottles

Closure Type Cork

Imagine sitting at an elegantly set dinner table, joined by a sommelier and five other strangers, each with their own entrepreneurial stories to share. As the sommelier expertly pairs wines with each course, the conversation flows from the challenges of building a business—navigating uncertainty, scaling, and finding balance—to the personal victories that make it all worthwhile. With each glass, the group delves deeper into the rewards of their journeys, from moments of breakthrough to the fulfillment of creating something meaningful. This intimate setting fosters connection, inspiration, and the chance to learn from others' unique experiences over a shared passion for wine and business.

Made without added sulfur, the small-production wine has ripe, baked apple flavors and a texture that is warm and rich. The slight oxidation adds interest and complexity to the wine. It is ready to drink.

This wine results from the quest for the most genuine expression of the terroir, following artisanal winemaking practices. We use traditional vinification techniques, no added sulfites in fermentation and without addition of animal proteins (vegan friendly). Of subtle straw color and rich aroma, with nuances of ripe stone fruit along with a subtle touch of wood, this is a persistent, full-bodied and mineral wine. Being such a special wine, we propose enjoying it for every special occasion.

Quinta de Golães Special Collection White Alvarinho +85% | Trajadura | Loureiro “Three grape varieties. The best family tradition, ‘grandma’s farm Alvarinho”