Magnum was born from the dream of Carlos Lucas, a man from Dão, a man of the land, a modern farmer, who has more than 25 years of experience in winemaking.
In 2008, he was awarded “Best Winemaker” by the magazine Revista de Vinhos.
Quinta do Ribeiro Santo was an ancient property of a local priest, with a magnificent view of the highness of the Mountain Serra da Estrela. It was surrounded by a stream where water flowed all year round, even during very dry years, so it was named Quinta do Ribeiro Santo, which means “Holly River Estate”. This stream provides protection from the vast neighboring pine, eucalyptus and oak forest while surrounding the poor granite soils, so this place is perfect for viticulture.
The Quinta was purchased by the family of Carlos Lucas in 1994, and he immediately planted his own vineyard with the traditional grape varieties, typical of the region, planted in granitic poor soils with rocky schist outcrops. And in 2000, he started to bottle his first signature wine.
The team of Magnum – Carlos Lucas Vinhos brings together experience and youth.
Their goal is to produce wines that tell a story, that show their dedication and passion for Portuguese grape varieties, never forgetting the importance of tradition and ancient techniques.
Today more than one million bottles are produced and exported to more than 20 countries of the world.
This ’Pinha’ wine is a blend of the Touriga Nacional, Alfrocheiro and Tinta Roriz grape varieties.
The wine presents a serious profile with a pale ruby color combined with shades of violet.
On the nose, the discreet scent of wild berries, such as blackberry, blackcurrant and blueberry, mixed with woody and smoky notes, along with aromas of pine needles and cedar.
On the palate, dominated fruits flavors, and a nice balance between harsh acidity and bold tannins. Fresh and young, yet elegant profile. An appealing wine, with elegance and some complexity and freshness. Dry and medium persistent finish.
It has a 13% of alcohol content.
Winemaking: after manually harvest, the careful selection and totally destemmed, the grapes were macerated in small stainless steel vats for 24 hours at low temperature. Fermentation in stainless steel vats with long maceration and soft reassembly to extract a good color and aromas. Natural decanting in stainless steel vats and a thin filtration until bottling.
Accompanies well with grilled meats, game, mushroom risotto, the traditional Portuguese duck rice, oven-baked cod, sausages, or soft cheeses.
Consume this wine at a temperature of 16-18 °C.