Monte Alentejano Reserva

Monte Alentejano Reserva









Vinification Method

Classic fermentation method, involving selective extractive enzymes, which are compatible with the active dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.


Wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, for 9months. Ageing in bottle a minimum 3 months after bottling.

Tasting Notes

Ruby colour, smooth and complex aroma to the mix of matured fruits and the new oak wood ageing. The taste reveal's a smooth, elegant and balanced dry red wine with a pleasant and persistent end.

How to Serve

Social wine, excellent as aperitif and to accompany meat, game, dry cheese and fishes in the oven or codfish.

Gross weight

8,3 kgs (6x75cl)

Pallet configuration

135 cases (6x75cl) - 15 cases/level x 9 levels

Euro pallet configuration

96 cases (6x75cl) - 12 cases/level x 8 levels

Case dimensions


Bar code

Bottle (EAN13) = 560 031219 070 0 // Case (ITF14) = 1 560 031219 070 7



Excellent ratings and awards at the Wine Enthusiast November 2008

VEGA Douro 2005 awarded the 75th Best Buy of the year 2008 and the ESCADA Douro 2005 won Cellar Selection and a rating of 92.

Bronze Medal IWC 2008

DFJ won one Bronze medal and 11 Commended in the International Wine Challenge 2008 wine contest. The GRAND'ARTE ALVARINHO white 2007 won BRONZE MEDAL.

Paxis Douro red 2005 won gold medal in Áustria

The Paxis Douro red 2005 won gold medal in the AWC 2008.