History
Wine making in the region of Estremadura is a very old activity. The remotest references point date from the pre-Roman period, when the Lusitanos were living in what is now Portugal . There are documents that prove exportations of wine from this region from the 12 th century. Furthermore, the royal act recognizing Alenquer as a town refers the wine production, in 1240.
Soil
To be entitled the designation the vines must be planted in soils of Mediterranean kind, of specific fine sand and clay characteristic.
Climate
The climate is balanced with winters not so cold.
Rules that the “D.O.C. Alenquer” must fulfil
- The red wines DOC Alenquer must undergo an ageing period that can not shorter than 8 months after bottling. The white wines do not have any minimum ageing period.
- The natural minimum alcohol volume in the white wines is 11%, while in the red wines it is 11,5%
-The maximal yield, per hectare, for white vineyards is 90 hl, while for the reds it is 80 hl.
Grape Varieties
- Whites varieties recommended: Arinto, Fernão Pires, Jampal and Vital, blended or separately, with a minimum of 70%.
- Red varieties recommended: Camarate, Periquita, Tinta Miúda, Trincadeira Preta (Mortágua) and Preto Martinho, blended or separately, with a minimum of 70%. Periquita must be represented with a minimum of 30%.
Characteristics
The white wines present a notorious quality, mainly the ones farmed in the hills facing southwest. They are wines with strong aromas, full and persistent in taste. The red wines are alive, strong and with brilliance while young, intense, balanced and with a great bouquet while aged.
