Adega José de Sousa presents a new red

The red Porco Bravo Reserva is the new wine launched by Adega José de sousa, in Reguengos de Monsaraz. Inspired by the character of this robust animal and with a very refined palate, this wine is the result of a blend of typical Alentejo red grape varieties and is available exclusively at Pingo Doce supermarkets. «The Porco Bravo wine represents the great charisma and symbolism of bravery and courage of these animals since ancient times. This association with the attributes of the animal, so characteristic of our Alentejo, aims to reflect the expression of our territory and the unique structure, balance and richness present in this wine», says the administrator of José Maria da Fonseca with the Commercial and Marketing department, Antonio Maria Soares Franco. Coming from granitic soils and the result of a blend of Aragonês, Trincadeira, Syrah and Alicante Bouschet, this red fermented in stainless steel vats, followed by a 6-month aging in new French and American oak wood.

With a ruby color, Porco Branco Reserva has aromas of dried figs, chocolate and cigar tobacco, spices and a ripe fruit typical of the region. The palate reveals cigar tobacco notes with fine and velvety tannins, but with good structure and a very balanced acidity. Its aftertaste is long, rich and elegant. Recommended P.V.P. with VAT: €9.99
Remember that Adega José de Sousa has existed since 1878 and was acquired by José Maria da Fonseca in 1986, in order to fulfill the old dream of producing wine in Alentejo, in a property full of prestige and history. Located in Reguengos de Monsaraz, it is here that a tradition started by the Romans over 2000 years ago is kept alive. Adega José de Sousa has 114 clay amphorae, where an ancient and very rare fermentation method is carried out. In addition to the traditional cellar, below ground level, with amphoras and two wine presses for treading, it also has a modern cellar, with 44 stainless steel vats and all the necessary technology for the vinification of reds and whites. At Adega José de Sousa, some ancestral winemaking techniques are still used, the most emblematic of which is the use of mulch in the fermentation of the grapes. Adega José de Sousa also has a wine tourism unit, which is open for guided tours, tastings of wines, wines and snacks and also has the possibility of receiving groups for lunch.