Herdade da Malhadinha Nova among the best in the world of sustainability
04/11/2022Herdade da Malhadinha Nova has just been highlighted in second place in the Best Use of Sustainability in Culinary category, in the Global Culinary Travel Awards 2022, promoted by the non-profit association World Food Travel.
The World Food Travel Association announced the winners of the 2022 Global Culinary Travel Awards in mid-September, recognizing excellence and innovation in products and dining experiences for travelers. The ceremony will be streamed online on Tuesday, October 11, 2022 at 4 pm London time, UK.
Os vencedores deste ano são:
Best Emphasis on Wellness & Health in Culinary Travel
1st place – Spa Eastman (Quebec, Canada)
Runner Up – Nomads, Nature & Nurture (Lebanon)
Best Use of Sustainability in Culinary Travel
1st – Vegan Travel Asia by VegVoyages (Nepal)
Runner Up – Herdade da Malhadinha Nova (Portugal)
Best Celebration of Culinary Culture in Culinary Travel
1st – Jiranileo (Zambia)
Runner Up – Heather’s Helsinki (Helsinki, Finland)
Best Focus on Wine & Beverages in Culinary Travel
1st – HaliPuu / Campfire Baristan (Finland)
Runner Up – Cadushy Distillery (Bonaire)
Best Appreciation of Agriculture & Rural in Culinary Travel
1st – La Balade Gourmande (Quebec, Canada)
Runner Up – Conseil de l’industrie bioalimentaire de l’Estrie (Quebec, Canada)
The Global Culinary Travel Awards (first called the FoodTrekking Awards) were introduced by the WFTA in 2015 to set the benchmark for excellence and innovation in the industry. The annual awards open in March and winners are announced in the fall. This year, 10 winners were chosen from 131 entries from 27 countries that strove to gain recognition for their business or destination.
Culinary travel was officially recognized as a niche industry in 2001 with the publication of the report ‘Culinary Tourism: The Hidden Harvest’. Since then, the industry has experienced significant growth in both the quantity and quality of products and experiences for food and restaurant lovers.
The World Food Travel Association (WFTA) was founded in 2003 as a non-governmental, non-profit organization (NGO) and today is recognized as the world’s leading authority on Food & Beverage tourism. Each year, the Association accompanies 200,000 professionals in more than 150 countries. WFTA’s knowledge, tools and training help industry professionals and organizations leverage the F&B products and experiences in their field to help create a strong sense of belonging, which increases visitor arrivals; the value of the destination’s brand and the exportation of goods from its area. But information at www.worldfoodtravel.org.
ABOUT MALHADINHA:
Born in 1998, as a result of the enormous determination of the Soares family to produce wines of the highest quality on their abandoned lands, Malhadinha Nova immediately became the enormous challenge of maintaining the sustainability and natural balance of a unique property, never attacked by farms. soil exhaustion through chemical fertilization and the use of pesticides or plantations of any intensive monoculture or the target of any real estate speculation.
In 2008, they embarked on hospitality, with the restoration of a ruin transformed into rural tourism with the Monte da Peceguina house, but it was in 2020, in the midst of the pandemic, that a new phase of the hotel project was inaugurated, new villas spread across the property, all restored to from the ruins of the land. These villas elevated the estate to a luxury project, never losing focus on sustainability and the future.
The enormous concern with the need to share and preserve knowledge, knowledge and traditions results in the involvement of local communities of artisans, musicians, artists in various areas of the estate, whether in the materials used in the construction and restoration of the ruins, in decoration elements present in all suites and villas and which can be sold on the estate, at the request of customers. Also in all the experiences promoted by HMN in its tourist activity, intangible heritage of knowledge of the region is included in terms of handicrafts and gastronomy.
The entire property is part of the “Natura 2000 Network“. This special protection zone created by UNESCO in 1998 aims to protect extremely rare species. The sustainability and environmental protection measures cover different practices, such as: organic production, efficient use of water, use of biological WWTPs, collection of rainwater, heated in boilers with firewood for cleaning the land, breeding of indigenous breeds in a extensive farming, grazing, traditional olive groves, among others.
Malhadinha Nova was one of the first producers to integrate the Alentejo Wines Sustainability Program, a pioneering project in the country and one of the most relevant in Europe.
Douro wine tourism with another commitment to excellence
04/11/2022More than twenty years have passed since the foundation of Lavradores de Feitoria, a Douro producer with a reputation for wine production, which now opens its doors to Enotourism.
With twenty estates spread over the best terroirs of the three sub-regions of the Douro (Baixo Corgo, Cima Corgo and Douro Superior), Lavradores de Feitoria assumes itself as a wine producer that has a unique innovative business model in the Douro, and in the rest of the country, investing heavily in a logic of social, economic and environmental sustainability. Founded in September 2000, under a joint leadership in management and a unique team in oenology, Lavradores de Feitoria was initially the result of the union of fifteen farmers who came together to share resources and create synergies to go further. More than twenty years later, Lavradores de Feitoria is made up of fifty-three shareholders, sixteen of which own nineteen farms, to which is added Quinta do Medronheiro, purchased with the company’s capital. It is precisely on this farm, located in Sabrosa, that the new cellar of these farmers was recently born, as well as the visitor center and the wine store.
CEO Olga Martins and oenology director Paulo Ruão, a duo recognized for the excellent work carried out at Lavradores de Feitoria, who are also shareholders, are the most visible faces of a team of professionals who work daily so that the project continues to be a reason of pride for the Douro. In total, Lavradores de Feitoria has at its disposal grapes from more than 600 hectares of vineyards. The wine portfolio is made up of brands such as ‘Lavradores de Feitoria’ (white, rosé and red), ‘Três Bagos’ (white Sauvignon Blanc, white Reserva, red Reserva, Grande Escolha red and Grande Escolha Prolonged Stage red), Vinha da Meruge (white and red), Quinta da Costa das Aguaneiras (red) and the new Vinha do Sobreiro (red). It also has celebration wines, such as ‘Lavradores de Feitoria 18 and special projects and brands for specific markets.
The wine tourism aspect, led by Eduardo Ferreira (in the entry photo), born in the region and a recognized professional in the sector, comprises visits, tastings and a wine shop. Now, with the structure, team and procedures in place, demand is high, hence they have advanced – at the request of the various partners – with a new offer, an experience called ‘Winemaker for a day’. Lasting 2h30, it allows visitors to create a batch in their own name, resulting in a unique bottle of wine. The visit begins with a guided tour of the vineyard, cellar, bottling line, wine cellar and barrel room. It continues with the tasting of three red wines – Vinha da Meruge, Vinha do Sobreiro and Quinta da Costa das Aguaneiras –, in order to understand the impact that terroir and the type of vinification have on the final result of a wine. Afterwards, it is time to make the blend. In the end, the visitor still bottles and labels his own bottle. However, those who want to do other types of visits and simpler tastings just choose, as the offer ranges from a simple guided tour, to visits with wine tasting and yet another special, private experience, with tasting of so-called ‘superb wines’. ‘.
These tastings reflect the wine portfolio of Lavradores de Feitoria. In the Identity tasting, the idea is to share the history of the company and its name, while tasting the white, rosé and red Lavradores de Feitoria’. In the Concept tasting, the wines chosen are the white Lavradores de Feitoria, the red and the Três Bagos Reserva red, all of them blended, in which each of the Lavradores brings part of itself and its wine heritage. The Planalto tasting is only made up of white wines, being from the higher and flatter areas that the grapes of the white Lavradores de Feitoria, the white Três Bagos Reserva and the white Três Bagos Sauvignon Blanc come from. As its name implies, the Terroir tasting has wines that reflect the region where the white Vinha da Meruge grapes, the new Vinha do Sobreiro red and Quinta da Costa das Aguaneiras red grapes come from. At the highest level, where the tasting is called Soberbo, is the Vinha da Meruge white and red pair, the Três Bagos Grande Escolha red and the Três Bagos Grande Escolha Prolonged Stage red.
The Lavradores de Feitoria visitor center and wine shop are open from Monday to Friday, from 10:00 am to 6:00 pm. Regular visits take place from Monday to Friday at 11:00 am and 4:00 pm. In the case of private visits and the ‘Winemaker for a day’ experience, there is flexibility in hours, always depending on availability and with mandatory prior appointment, which must be made (and confirmed) with the wine tourism manager Eduardo Ferreira, through the e-mail -mail winetourism@lavradoresdefeitoria.pt or mobile number 968 667 660, up to 48 hours in advance.
‘A La Mesa’ dinners are back at Cockburn’s Cellars
25/10/2022The second edition of the initiative combines the tradition of Port wine with the flavors of Argentine, Brazilian and Japanese cuisine.
The “A La Mesa” dinners are back at Caves Cockburn’s – one of the most recognized Port wine houses, owned by Symington Family Estates –, in Vila Nova de Gaia. For the second year running, the initiative will combine, on the 4th and 5th of November, from 8:00 pm, the tradition of Port wine with the delicacies of Argentine cuisine, prepared by the Argentine chef Maurício Ghiglione, from the Belos Aires restaurant, served in a table with 50 people, surrounded by more than 10,000 oak vats, a unique and exclusive setting. This year, dinners have special circumstances, as they will be prepared ‘for four’.
On the 4th, Argentina will meet Brazil, with the presence of guest chef Rafaela Louzada, representing the restaurant Gruta. On the 5th, chef Ruy Leão, from SHIKO – Tasca Japonesa, will bring Japanese influences to the Cockburn’s lodge. Dinners include an initial moment in which appetizers and couvert will be served. Then, the flight attendants will be able to taste a menu in four moments, created and prepared by Maurício Ghiglione and by one of the two chefs, at the table of the day. The various dishes will be cooked over an outdoor fire, accompanied by wines from Cockburn’s and the Symington family.
The initiative is open to 50 participants and costs 60 euros per person, with the limited ones already available on the Eventbrite.pt platform (https://alamesa.eventbrite.pt/). Entrance to the event can be made through Rua de Serpa Pinto 346, 4400-307 Vila Nova de Gaia. Cockburn’s Cellars have a parking space, so it’s free.
Culture and Art in Torre de Palma
18/10/2022This year 2022 is the centenary of the birth of the writer José Saramago. Torre de Palmaassociates itself with the José Saramago Foundation to honorthe life and work of the writer,who reports his passage through this property in the book ‘Viagem a Portugal’ and launches aspecial program between the 4th and 6th of November that can be consulted on the websitehttps://www.torredepalma.com/ofertas/where you can find other interesting wine tourismprograms.In addition, on the 5th of November, the exhibition ‘Back to the Steps That Were Data’ opens,also at the Torre de Palma Wine Hotel, which will be complemented with a presentation andlecture by theDirector of the Sérgio Machado Letria Foundation.For more information and reservations, contact us by emailreservas@torredepalma.comor byphone +351 245 038 890 or WhatsApp +351 936 004 264.
There’s Jazz in Mind the Glass!
12/10/2022Red wine tourism, also in the city. It is already next Thursday, October 13th, at 10 pm, that we will receive the intimate concert by Gabriela Braga and Cláudio Ribeiro.
The duo presents a repertoire that starts from the bases of jazz and meets the great Brazilian compositions. From Chico Buarque to Duke Ellington, all important composers for their formation as musicians will be honored.
It will be a pleasant evening, full of improvisation and beautiful melodies, between wines and snacks!
MIND THE MUSIC, featuring Scat Bossa
October 13; 10 pm
Mind the Glass | Wine, Bistrot, Bar
Gomes Teixeira Square – PortoConsumo mínimo: 5€
The School of Port: Symington Family Estates has released a new video course titled ‘The Masters’
12/10/2022The School of Port: Symington Family Estates has released a new video course titled ‘TheMasters’.After the success of the series ‘The Essentials’, a 16-episode course covering the various stagesof Port wine production, ‘The Masters’ nowappears, which takes the viewer to the next level,approaching the various topics in greater technical detail. .‘The Masters’ is a 5-episode course that explores production, aging and bottling issues ofdifferent styles of port wine; this time, with different guests sharing their first-hand experienceand knowledge.In this course, the viewer will learn about the fermentation and fortification processes in greatdetail, hear testimonies from professionals who are directly involved in the production andaging of Ruby and Tawny ports, as well as Port wines aged in bottle. In addition, you will get to know the blending and bottling processes. ‘The Masters’ is the most technical School of Portcourse to date.In addition to the usual hostess Isabel Monteiro,known by many as #portgeek, this series alsocounts with the participation of other important names, including the Symington family-suchas Charles, Dominic and Paul Symington-who contribute with important reflections onthemes of their specialty areas.’The Masters’ course is hosted at schoolofport.com. To access it, simply register or log in to thewebsite. Subtitles in Portuguese and English are available, as well as a short final exam forthose who, like the previous course, want to obtain a certification.It is recommended to view in sequential order of episodes:Episode 1: Fermentation, fortification and agingEpisode 2: Aging in Wood–Part I-Ruby, Reserve Ruby, LBVEpisode 3: Aging in Wood–Part II-Tawny, Reserve Tawny, Aged TawniesEpisode4: Bottle Aging-LBV, Crusted, Vintage PortEpisode 5: On the way to the bottle–Blending and bottling.
In addition, School of Port will continue its work of sharing educational content via Instagramat @schoolofport as well as providing face-to-face and online training to professionals.
Herdade da Malhadinha Nova among the best in the world of sustainability
10/10/2022Herdade da Malhadinha Nova has just been highlighted in second place in the Best Use of Sustainability in Culinary category, in the Global Culinary Travel Awards 2022, promoted by the non-profit association World Food Travel.
The World Food Travel Association announced the winners of the 2022 Global Culinary Travel Awards in mid-September, recognizing excellence and innovation in products and dining experiences for travelers. The ceremony will be streamed online on Tuesday, October 11, 2022 at 4 pm London time, UK.
Os vencedores deste ano são:
Best Emphasis on Wellness & Health in Culinary Travel
1st place – Spa Eastman (Quebec, Canada)
Runner Up – Nomads, Nature & Nurture (Lebanon)
Best Use of Sustainability in Culinary Travel
1st – Vegan Travel Asia by VegVoyages (Nepal)
Runner Up – Herdade da Malhadinha Nova (Portugal)
Best Celebration of Culinary Culture in Culinary Travel
1st – Jiranileo (Zambia)
Runner Up – Heather’s Helsinki (Helsinki, Finland)
Best Focus on Wine & Beverages in Culinary Travel
1st – HaliPuu / Campfire Baristan (Finland)
Runner Up – Cadushy Distillery (Bonaire)
Best Appreciation of Agriculture & Rural in Culinary Travel
1st – La Balade Gourmande (Quebec, Canada)
Runner Up – Conseil de l’industrie bioalimentaire de l’Estrie (Quebec, Canada)
The Global Culinary Travel Awards (first called the FoodTrekking Awards) were introduced by the WFTA in 2015 to set the benchmark for excellence and innovation in the industry. The annual awards open in March and winners are announced in the fall. This year, 10 winners were chosen from 131 entries from 27 countries that strove to gain recognition for their business or destination.
Culinary travel was officially recognized as a niche industry in 2001 with the publication of the report ‘Culinary Tourism: The Hidden Harvest’. Since then, the industry has experienced significant growth in both the quantity and quality of products and experiences for food and restaurant lovers.
The World Food Travel Association (WFTA) was founded in 2003 as a non-governmental, non-profit organization (NGO) and today is recognized as the world’s leading authority on Food & Beverage tourism. Each year, the Association accompanies 200,000 professionals in more than 150 countries. WFTA’s knowledge, tools and training help industry professionals and organizations leverage the F&B products and experiences in their field to help create a strong sense of belonging, which increases visitor arrivals; the value of the destination’s brand and the exportation of goods from its area. But information at www.worldfoodtravel.org.
ABOUT MALHADINHA:
Born in 1998, as a result of the enormous determination of the Soares family to produce wines of the highest quality on their abandoned lands, Malhadinha Nova immediately became the enormous challenge of maintaining the sustainability and natural balance of a unique property, never attacked by farms. soil exhaustion through chemical fertilization and the use of pesticides or plantations of any intensive monoculture or the target of any real estate speculation.
In 2008, they embarked on hospitality, with the restoration of a ruin transformed into rural tourism with the Monte da Peceguina house, but it was in 2020, in the midst of the pandemic, that a new phase of the hotel project was inaugurated, new villas spread across the property, all restored to from the ruins of the land. These villas elevated the estate to a luxury project, never losing focus on sustainability and the future.
The enormous concern with the need to share and preserve knowledge, knowledge and traditions results in the involvement of local communities of artisans, musicians, artists in various areas of the estate, whether in the materials used in the construction and restoration of the ruins, in decoration elements present in all suites and villas and which can be sold on the estate, at the request of customers. Also in all the experiences promoted by HMN in its tourist activity, intangible heritage of knowledge of the region is included in terms of handicrafts and gastronomy.
The entire property is part of the “Natura 2000 Network“. This special protection zone created by UNESCO in 1998 aims to protect extremely rare species. The sustainability and environmental protection measures cover different practices, such as: organic production, efficient use of water, use of biological WWTPs, collection of rainwater, heated in boilers with firewood for cleaning the land, breeding of indigenous breeds in a extensive farming, grazing, traditional olive groves, among others.
Malhadinha Nova was one of the first producers to integrate the Alentejo Wines Sustainability Program, a pioneering project in the country and one of the most relevant in Europe.
Montebelo Golf hosts the 1st Casa de Santar Golf Tournament
06/10/20221990 Premium Wines, the top-of-the-range wine division of the Global Wines group, will promote the 1st Casa de Santar Golf Tournament on the 8th of October at Montebelo Golfe, in Viseu. The competition, held in collaboration with the Viseu Golf Club, will be individual and played in the Stableford modality, 18 holes, promising a day of lively competition on a course that stands out among the best in the country.
With this initiative and Casa de Santar, an unavoidable Dão wine brand, with centuries of history and tradition, 1990 Premium Wines is committed to promoting regional cultural wealth, joining the practice of sports in the region, contributing to the healthy outdoor competition and peer interaction. The event will end with a gala dinner and awards ceremony, at 8 pm, at Paço dos Cunhas, in Santar.
According to Marisol Benites, manager of 1990 Premium Wines, «this exclusive tournament is a way of providing a pleasant day of socializing between players and other guests, while contributing to promote the Dão region and Casa de Santar as one of its oldest and most prestigious wine brands’.
The competition is aimed at federated players with a valid WHS handicap and takes place at Montebelo Golfe, in Viseu, a 27-hole course that is a real challenge for all levels of golfing experience. Framed by the Estrela and Caramulo mountains, Montebelo Golfe has a setting of 200 hectares where, in addition to the gorse and heather, the pines and oaks stand out, offering a landscape of rare natural beauty.
Registration for this first edition of the Casa de Santar Golf Tournament is open until 3:00 pm on Wednesday, October 5, and can be done online at https://1990.wine/torneio-golfe-casa-de-santar- 2022/, or by calling 232 856 464
It is recalled that 1990 Premium Wines is the division of the Global Wines group that is in charge of marketing and promoting single estate wines produced in Portugal that are part of the group’s premium brands – Vinha do Contador, Casa de Santar, Encontro and Saturn. It is also responsible for managing wine tourism, which will be one of the biggest areas of investment for the next five years.
1990 Premium Wines has a rich and diversified portfolio of well-defined wines, from both secular terroirs and more recent vineyards, to which the wisdom and experience of its viticulture and oenology teams continually apply upgrades that give them a level and a exclusive quality. The 1990 Premium Wines wines are a perfect association of the characteristics of the land, the climate, the grapes and the people who, with their dedication, give them a distinct character and personality, recognized by the most prestigious critics and masters of wine.
Celebrate Autumn with new wine tourism proposals at Quinta do Bomfim
03/10/2022Quinta do Bomfim, in Pinhão, presents more and more proposals so that visitors can not only enjoy the Douro landscape, but also get to know more about the terroir of the Douro and about Port wine. Between tours through the vineyards, wine tastings and the new restaurant Bomfim 1896 with Pedro Lemos, there is much to discover in this property with more than a century of history.
Located next to Pinhão train station (five minutes on foot) and about 1h30 by car from the city of Porto, Quinta do Bomfim suggests that the itinerary starts with a guided tour of the museum, cellar and old warehouse – a space that was completed in 1896 and was designed with a complex system of wooden trusses, where the Port wines produced on the farm are still stored before being transferred to the Gaia Cellars. The visit will also introduce, in addition to details of the Douro terroir and the history of the Symingtons, the Bomfim mill, which is equipped with modern mills designed by the family at the beginning of the 20th century, which represent the most advanced technology of port wine vinification.
After the visit, not only Port wine tastings are available to the visitor – as is the case of the Classic Tasting (17 euros), which includes wines such as Cockburn’s Special Reserve, Graham’s LBV and Dow’s 10 years Tawny – but also also of DOC Douro wines from the family, where the Altano Branco, Quinta do Ataíde and Quinta do Vesúvio wines can be tasted (22 euros). For family visits, there are activities designed for the little ones, including hobbies and offering grape juice.
To comfort your stomach, the suggestion is to have a picnic on the terrace of the Wine Tourism Center, enjoying the view of the Douro River. The picnic menu, which is signed by Chef Pedro Lemos, features delicacies such as cold beef heart tomato soup, marinated horse mackerel, chicken pie or lavender cheesecakes. The snacks are delivered in a typical picnic basket and are accompanied by a bottle of Altano Branco (for every two people) and a glass of Porto Dow’s 10 years or LBV. The picnic is available for 35 euros per person (must be booked 24 hours in advance).
Discovering “the secrets of Douro wines” can continue with a tour of the vineyards. With three routes available (depending on the degree of difficulty), varying between 15 and 90 minutes, the three existing pedestrian trails allow you to learn more about the soil, climate and orography of the Douro, as well as discover the “Symington Variety Collection” – a research project aimed at safeguarding the genetic diversity of Douro grape varieties, as well as studying their viticultural and oenological potential. The value of the experience is five euros, and each visitor is entitled to a map, a canteen of water and a straw hat.
After a sunset on the terrace, tasting a Porto Tonic with roasted almonds, the suggestion for dinner is at the table of Symington’s latest gastronomic project: Bomfim 1896 with Pedro Lemos. Inserted in an old wine warehouse, completely renovated, the space is an ode to classic cuisine and haute cuisine, inspired by the family kitchens of the Douro, with large chimneys and wood-fired cooking. The menu, which has “fire” as a transversal element to all dishes, is complemented with wines from the Symington Family Estates portfolio, as well as from family-friendly producers (national and international).
Sea fish, the highest quality seafood, and meat from national (and local) producers are just some of the ingredients that will be featured at Bomfim 1896 with Pedro Lemos. In the menu of the new restaurant you will find suggestions such as oysters, grapes and champagne; braised fish of the day, bivalves, squid in stew; duck, belly, lentils and mushrooms; or mille-feuille, smoked cream and salted caramel. The space is open from Wednesday to Sunday, from 12:00 to 23:00. Reservations can be made through the Bomfim1896.pt website.
The remaining experiences at Quinta do Bomfim can be scheduled by telephone (351 254 730 370), e-mail (quintadobomfim@symington.com) or website www.symington.com, with pre-booking mandatory.
Tejo Regional Wine Commission celebrated 25th anniversary and end of harvest with ‘Adiafa do Tejo’
29/09/2022The Tejo Regional Wine Commission (CVR Tejo) has just celebrated its 25th anniversary, an event that coincided with the time of the harvest – or the end of it. Two reasons that were the perfect motto for the realization of ‘Adiafa do Tejo’, an event conceived a few years ago, but postponed due to the pandemic. In a spirit of joy and relaxation, the first edition took place this Saturday, the 24th of September, in Só Rio, an activity park recently opened in Valada do Ribatejo, overlooking the river that gives its name to the region. No date yet, this event promises to return for the farewell to the 2023 harvest.
In some wine regions, ‘Adiafa’ is the name given to the end-of-harvest event, where producers and employees gather for a festive lunch. In the case of ‘Adiafa do Tejo’, CVR Tejo wanted to bring together wine producers, employees, family and friends, having opened the event to the public, in a program for the whole family, between 16:00 and 21:00. Tasting of Tagus Wines and live music – with the Eden Acústico project – for the adults; adventure activities, water sports and non-alcoholic cocktails for the little ones. Added to this was a novelty with the signature of Vinhos do Tejo: cocktails made from wines from Fernão Pires, the queen of the Tagus grape variety, made by the sommelier Rodolfo Tristão. With sparkling wine, white wines, more aromatic or not so much, and liqueur, there were three proposals that surprised – and a lot! – those present: Tejo Tônico, Tejo Winejito and Tejo Sunset. Before the start of the ‘Adiafa’ itself, CVR Tejo offered its employees a delicious lunch at the OH!RIO restaurant, located next to the park. A warm moment, during which the three oldest employees of this entity were entitled to an extra gift. They were João Silvestre, current director-general of the Wine Commission, but with different functions for a quarter of a century now; Marco Marques and Ana Martinez, from the certification and quality departments and with around twenty years of experience.
The CVRs are inter-professional associations, with the task of representing the production and trade of the wine sector in a given region. The Vinhos do Tejo was established on 17 September 1997, at the time as the Regional Wine Commission of Ribatejo, name that would later be changed to the Regional Wine Commission of the Tejo, on the 24th of November 2008. It is your responsibility to monitor compliance of the rules and the certification of white, rosé, red, sparkling, liqueur wines, brandies and vinegars produced in the region, entitled to the Tagus Denomination of Origin (DO do Tejo) and the Geographical Indication Tejo (IG Tejo). Any wine certified by CVR Tejo has the Tejo guarantee seal on its label. On its 25th anniversary, CVR Tejo has Luís de Castro as president – a position he has held since May 1, 2014.
For Luís de Castro, CVR Tejo’s mission is to promote the certification of wines produced in the demarcated region, bringing more value to the territory, socially and economically speaking; help in the promotion of Tagus Wines, in Portugal and in the export markets, helping in their diversification; and give the region tools so that the Tagus Wines have more and more recognition and notoriety among the consumer. We believe that, in the last 25 years, we have been fulfilling this purpose. A gradual increase in the certification and quality of Tagus Wines is proof of this. And this is a work that is only possible with teamwork and union between all: elements of CVR Tejo and producers. It is this sense of group and joint mission – elevating the Vinhos do Tejo brand, here and abroad – that makes us look to the future with great enthusiasm. At the national level, after the ‘Tejo a Copo’, in March, and the ‘Vintage of Fernão Pires do Tejo’, at the end of August, we started this “new tradition”, which is the ‘Adiafa do Tejo’. All carried out in the region, for which we want to capture the maximum attention, we think it is an excellent way to join forces, get closer as a region, for producers to exchange impressions and to celebrate another harvest. That next year, we are all together again celebrating another excellent year for the Tagus Wines’.