A clear, light yellow color, this wine offers pretty floral scents paired with fresh notes of lemon and orange, with hints of tropical fruit. A full-bodied wine with soft flavors and a rich, clean finish.
Quinta das Arcas, which produces Conde Villar and Tapada de Villar wines, is a family owned winery that was founded in 1985 by Antonio Esteves Monteiro. The family owns significant vineyard holdings in both the DOC Vinho Verde (Minho) as well as DOC Alentejo. Conde Villar wines are produced with the finest quality grapes from both regions, with careful attention paid to the treatment of the land. All grapes are grown under the EPA’s Integrated Pest Management system; eliminating pests using only natural methods. Due to its importance to the region, the winery also engages in cheese-making from cow’s milk collected on the property.
|When the DOC Vinho Verde was established in 1908 it included the ancient Minho province as well as adjacent territories to the south. This wine is grown in the northernmost part of the DOC and carries the name ”Vinho Regional de Minho” as, until recently, the grape was not recognized by the Vinho Verde DO. The majority of the grapes (90%) come from Quinta das Arcas own vineyards that are located in Valongo and also in Galegos (Penafiel), totaling 150 ha divided into 4 vineyard sites. The vineyards here are influenced by a very special micro-climate formed in the valley of the Ferriera river, which, along with cool Atlantic breezes, lowers the temperature, particularly toward the end of the growing cycle. The vineyards are located about 20 miles from the ocean and at an average 150m high. The Vinho Verde vineyards are planted in a thin band of schist which runs north and south across the entire country. Nearby, though, is Portugal’s largest black slate quarry as well as its largest granite quarry, both of which are also found present in the soils. The average age of these vineyards is about 20 years, and no irrigation is used after the first few years to develop healthy roots. (100% Alvarinho). The hand-picked grapes were immediately de-stemmed and crushed to maintain freshness. Fermentation took place at low temperatures in stainless steel vats to preserve varietal characteristics and primary aromas.