TECHNICAL INFORMATION
GET TO KNOW OUR WINES
VILENA SERIES
VILENA
PAUL SERIES
RESERVA DO PAUL 1500ML
PAUL SERIES
RESERVA DO PAUL 100% S.B.
PAUL SERIES
RESERVA DO PAUL 100% SYRAH
PAUL SERIES
RESERVA DO PAUL SELECTION
VELA CHEIA
VELA CHEIA
PAUL SERIES
TOURO DE PAUL (2014)
PAUL SERIES
RESERVA DO PAUL 5000ML
PAUL SERIES
GRANDE RESERVA DO PAUL (2014)
PAUL SERIES
TERRAS DE PAUL (2019)
PAUL SERIES
ENCOSTAS DO PAUL
(BAG IN BOX 5L)
PAUL SERIES
TERRAS DE PAUL (2020)
PAUL SERIES
RESERVA DO PAUL 100% T.N.
CASAL SERIES
FONTE DO CASAL
PAUL SERIES
TERRAS DE PAUL (2020)
VILENA SERIES
VILENA (RED WINE)
CLASSIFICATION : Wine
SOIL : Calcareous clay origin
GRAPES : Aragonês (80%) , Syrah (20%)
ANALYSIS : Alcohol (13%) , Total Acidity (5,3) , Residual Sugar (4,60)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at the temperature of 26º
TASTE NOTES : The color shades of garnet, intense aroma of red fruit, with a smooth and velvety taste.
GOOD WITH :
VILENA SERIES
VILENA (ROSE WINE)
CLASSIFICATION : Wine
SOIL : Calcareous clay origin
GRAPES : Aragonês (90%) , Syrah (10%)
ANALYSIS : Alcohol (12%) , Total Acidity (6,1) , Residual Sugar (5,20)
VINIFICATION PROCESS : Short maceration time, destemming, must chilling, short skin contact pneumatic pressing, fermentation with temperature control of 15ºC in stainless steel tanks, cold stabilization and filtration.
TASTE NOTES : Intense palate with fresh red berry fruits, well balanced, elegant and persistent finish.
GOOD WITH :
VILENA SERIES
VILENA (WHITE WINE)
CLASSIFICATION : Wine
SOIL : Calcareous clay origin
GRAPES : Antão Vaz (60%) , Fernão Pires (20%) , Chardonnay (20%)
ANALYSIS : Alcohol (12,5%) , Total Acidity (5,2) , Residual Sugar (3,40)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 18ºC.
TASTE NOTES : Crystalline appearance and citrine color. Aromas of tropical fruit. Has some sweetness in the mouth.
GOOD WITH :
PAUL SERIES
TOURO DE PAUL (RED WINE)
CLASSIFICATION : Wine
YEAR : 2014
SOIL : Calcareous clay origin
GRAPES : Aragonês (90%) , Syrah (10%)
ANALYSIS : Alcohol (13%) , Total Acidity (5,3) , Residual Sugar (4,60)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : The velvet color shades of garnet, intense aroma of red fruits, with a smooth and velvety taste.
GOOD WITH :
PAUL SERIES
RESERVA DO PAUL 5000ML (RED WINE)
CLASSIFICATION : DOC do Tejo - Reserve
YEAR : 2014
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (50%) , Touriga Nacional (50%)
ANALYSIS : Alcohol (14,5%) , Total Acidity (5,25) , Residual Sugar (2,7)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Intense garnet colour, with a complex aroma of black fruit. Tannins well structured, with a long and persistent finish.
GOOD WITH :
PAUL SERIES
GRANDE RESERVA DO PAUL
CLASSIFICATION : DOC do Tejo - Grande Reserva
YEAR : 2014
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (100%)
ANALYSIS : Alcohol (16,5%) , Total Acidity (6,9) , Residual Sugar (2,9)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Intense granade colour, with an excellent intensity of berry fruit, with notes of coffee and chocolate. Persistent and smooth tannins. Excellent wine to keep in your cellar and enjoy after few years.
GOOD WITH :
PAUL SERIES
TERRAS DE PAUL (RED WINE)
CLASSIFICATION : Regional Tejo
YEAR : 2019
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (60%) , Touriga Nacional (30%) , Alicante Bouschet (10%)
ANALYSIS : Alcohol (14%) , Total Acidity (5,7) , Residual Sugar (3,50)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : The color shades of garnet, joins a fine flavor, with good concentration of fruit and tannin well structured, with an aftertaste short but intense.
GOOD WITH :
PAUL SERIES
TERRAS DE PAUL (WHITE WINE)
CLASSIFICATION : Regional Tejo
YEAR : 2020
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Arinto (40%) , Antão Vaz (40%) , Sauvignon Blanc (20%)
ANALYSIS : Alcohol (12,5%) , Total Acidity (5,9) , Residual Sugar (4,25) , PH (3,23)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 18ºC.
TASTE NOTES : Crystaline appearance, citrine color. Aromas of tropical fruit. Has some sweetness in the mouth, and a lot of freshness and minerality.
GOOD WITH :
PAUL SERIES
TERRAS DE PAUL (ROSE WINE)
CLASSIFICATION : Regional Tejo
YEAR : 2020
REGION : Tejo
SOIL : Calcareous Clay origin
GRAPES : Pinot Noir (100%)
ANALYSIS : Alcohol (13,11%) , Total Acidity (5,81) , PH (3,00)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 16ºC.
TASTE NOTES : Rose salmon color, intense aroma of fresh fruit, specially raspberry. Delicate taste, fresh and fruity, with a good persistance and a touch of minerality in the end.
GOOD WITH :
PAUL SERIES
ENCOSTAS DO PAUL (RED WINE | BAG IN BOX 5L)
CLASSIFICATION : Regional Tejo
YEAR : 2014
REGION : Tejo
SOIL : Calcareous Clay origin
GRAPES : Touriga Nacional (30%) , Syrah (30%) , Alicante Bouschet (30%) , Cabernet Sauvignon (10%)
ANALYSIS : Alcohol (14,00%) , Total Acidity (5,81) , PH (3,00)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : The color shades of garnet, joins a fine flavor with good concentration of fruit and tanning well structured, with a short but intense aftertaste.
GOOD WITH :
PAUL SERIES
RESERVA DO PAUL TOURIGA NACIONAL (RED WINE)
CLASSIFICATION : DOC do Tejo
STAGE: 9 months in French and American Oak
YEAR : 2016
REGION : Tejo
SOIL : Calcareous Clay origin
GRAPES : Touriga Nacional (100%)
ANALYSIS : Alcohol (14%) , Total Acidity (4,7) , Reducing Sugar (3,2)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Red intense colour, black fruit aroma with some floral notes. Soft and firm tannins, with long aftertaste.
GOOD WITH :
CASAL SERIES
FONTE DO CASAL (2014)
CLASSIFICATION : Regional Tejo
YEAR : 2014
REGION : Tejo
SOIL : Calcareous Clay origin
GRAPES : Touriga Nacional (60%) , Syrah (40%)
ANALYSIS : Alcohol (15,50%) , Total Acidity (5,81) , Reducing Sugar (3,60)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Red intense colour, with aroma of black fruit,
well structured and rounded tannins, with a pleasant finish.
GOOD WITH :
PAUL SERIES
RESERVA DO PAUL 1500ML (RED WINE)
CLASSIFICATION : IGP Tejo
YEAR : 2012
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (50%) , Touriga Nacional (50%)
ANALYSIS : Alcohol (14,5%) , Total Acidity (5,15) , Residual Sugar (2,9)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Intense garnet colour, with a complex aroma of black fruit. Tannins well structured, with a long and persistent finish.
GOOD WITH :
PAUL SERIES
RESERVA SELECTION (RED WINE)
CLASSIFICATION : DOC do Tejo
STAGE : 9 months in French and American Oak
YEAR: 2018
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (40%) , Touriga Nacional (60%)
ANALYSIS : Alcohol (16,5%) , Total Acidity (5,81) , Residual Sugar (3,6)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Red Intense Colour, complex aroma of black fruit. Tannins well structured with long and persistent finish.
GOOD WITH :
PAUL SERIES
RESERVA 100% SYRAH (RED WINE)
CLASSIFICATION : DOC do Tejo
STAGE : 9 months in French and American Oak
YEAR: 2018
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Syrah (100%)
ANALYSIS : Alcohol (14%) , Total Acidity (5,2) , Residual Sugar (3,6)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : The color shades of intense ruby and aromas of black fruity jell and jam. The surrounding tannins give it a very balanced and enjoyable struture, with an aftertaste of persistent notes of black fruit.
GOOD WITH :
PAUL SERIES
RESERVA DO PAUL 100% SAUVIGNON BLANC (WHITE WINE)
CLASSIFICATION : IGP Tejo
YEAR : 2019
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Sauvignon Blanc (100%)
ANALYSIS : Alcohol (13,5%) , Total Acidity (5,3) , Residual Sugar (3,3)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 16ºC.
TASTE NOTES : Citrine colour, aroma of a tropical fruit, with notes
of passion fruit and good structure. Good texture in the mouth with a clean acidity and a long aftertaste.
GOOD WITH :
VELA CHEIA
VELA CHEIA (RED WINE)
CLASSIFICATION : IGP Tejo
REGION : Tejo
SOIL : Calcareous clay origin
GRAPES : Aragonês (70%) , Syrah (30%)
ANALYSIS : Alcohol (13%) , Total Acidity (5,4) , Residual Sugar (4,4)
VINIFICATION PROCESS : Cold maceration and fermentation in inox tank at temperatures of 26ºC.
TASTE NOTES : Red intense colour, with aroma of red fruits, with a smooth and velvety taste.
GOOD WITH :
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VILENA SERIES
VILENA
VILENA SERIES
VILENA
LOCATION
Quinta Monteiro de Matos, Lda
Sobral, São Vicente de Paul
2000-699, Santarém, Portugal
Coordinates : 39.369884 , -8.613222
CONTACTS
T. (+351) 244 481 014
F. (+351) 244 481 561
E. info@quintamonteiromatos.com
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