PLEASE NOTE: This is a recurring auction. The seal number(s) you see on the photos might differ from the one(s) on your bottle(s). 2021 Quinta da Pacheca Grande Reserva White 3 x 0.75L DESCRIPTION Among the valleys of the Douro River, near the left bank, in the village of Cambres, Lamego county, in the heart of the first Pombaline demarcation of the Region, is Quinta da Pacheca, one of the most prestigious and recognized properties in the Douro Demarcated Region. The history of the vineyard in this property dates back to the XVI century when it was a collection of vines that belonged to the Monasteries of Salzedas and St. João de Tarouca, as referred to in a document dating 1551. The estate is mentioned for the first time in a document dated from April 1738 where it is referred to as “Pacheca”, a feminine form of the family name Pacheco for being owned for a lady, Da. Mariana Pacheco Pereira, an imposing woman who took care of the property by herself. One of the Pombaline landmarks remaining that were first used in 1758 to outline this first ever Demarcated Wine Region in the world by the Marquês de Pombal, is still preserved inside Quinta da Pacheca, right at the main entrance to the traditional stone tanks. These granitic stone marks were declared property of national interest in the 1940s. It was in 1903 that D. José Freire de Serpa Pimentel bought the property and began to work on the modernization of the vineyard and structures among which are eight granite stone tanks where red wines from Pacheca are still vinified, resulting in limited annual productions of special categories Douro DOC wines and Port wines. With around 75 hectares of own vineyards planted in the Humanity World Heritage, classified by UNESCO in 2001, Quinta da Pacheca has always been focused in the production of quality Douro DOC and Port wines and was one of the first in the region to bottle DOC wines under its own brand. It was in 1977 that the commercialization of DOC wines with the brands of Quinta da Pacheca and Quinta de Vale Abraão started, which vineyards still belongs to Quinta da Pacheca today, under the leadership of the pioneer D. Eduardo Mendia Freire de Serpa Pimentel who was the first in Portugal to produce white wines from Sauvignon Blanc, Riesling and Gewurztraminer. Nowadays, Serpa Pimentel family continues involved in the project with the fourth generation of the family. In 1995 Quinta da Pacheca officially began its project in wine tourism opening its doors for guided tours to the property and sale of its wines in Quinta’s store. The concept was developed over the years with other activities of relevant wine tourism interest and resulted with the opening of The Wine House Hotel Quinta da Pacheca in 2009, thus exploring another form of business and contributing to broaden the tourism offer in an increasingly sought region and recognized as a destination of excellence. WINEMAKER: Maria de Serpa Pimentel. AWARDS/RECOMMENDATIONS 90 Points, Wine Enthusiast 90 Points, International Wine Challenge 18 Points, Vinho Grandes Escolhas 89 Points, Robert Parker (2019 Vintage) WINE VARIETIES: Viosinho (30%), Rabigato (30%) & Arinto (40%). VINIFICATION The grapes were manually harvested in chests of 25kg, destemmed and pressed in pneumatic press. The resulting must was sent to stainless steel vats, inerted and cooled, where it remained for 24 hours to make the decantation. At the end of this period, it was transferred to another stainless-steel vat where it was inoculated with selected yeasts, starting its fermentation. After 48 hours of the start of the alcoholic fermentation it was transferred to French and acacia oak barrels of 500L where the fermentation ended. It aged there for 12 months, with weekly bâtonnage on fine lees. Aging for 12 months in 2nd year French and Acacia 500L oak barrels. TASTING NOTES Pacheca Grande Reserva Branco has golden yellow color that evokes leaves of tea in the aroma and citrus touches enveloped by toasted notes of wood. In the mouth it is mineral, of unusual freshness given by the high acidity. SERVING This wine pairs with roasted fatty fish. Foie gras. Cured goat cheese. It should be served at 16ºC. Consume in moderation.