# AdegaMãe Monocasta Castelão (2023)

- **Producer:** AdegaMãe
- **Colour:** red
- **Type:** still
- **Grapes:** Castelão
- **Region:** Lisboa, Portugal
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €10
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, strawberry, black pepper, vanilla, cedar, toast

## About this wine

AdegaMãe was founded in 2010 by the Alves family, pioneers in the Portuguese codfish industry, as a tribute to the family matriarch, Manuela Alves. Located in the Lisboa region, the estate is heavily influenced by its proximity to the Atlantic Ocean, which brings cool breezes and morning mists. While the coastal vineyards excel at white wines, their inland estate in Alenquer provides the warmer conditions necessary for red grapes. This bottling is a 'Monocasta' (single-varietal) expression of Castelão, a grape historically dominant in Portugal but often relegated to blends. By showcasing it individually, AdegaMãe highlights the grape's traditional, rustic charm and vibrant coastal energy.

## Interesting facts

- AdegaMãe was founded by the Alves family, famous for their major role in Portugal's codfish distribution industry.
- The winery's name 'Mãe' means 'Mother' in Portuguese, serving as a tribute to the family matriarch, Manuela Alves.
- Castelão was once Portugal's most planted red grape, but is rarely showcased as a single-varietal wine in the Lisboa region today.

## Food pairing

The vibrant, Atlantic-influenced acidity of this Castelão cuts cleanly through the rich fats of stews and roasted meats. Its soft, unobtrusive tannins and bright red fruit profile make it highly versatile, complementing semi-hard cheeses and savory charcuterie without overpowering them.

## Wine making process

The winemaking process is led by winemaker Diogo Lopes and consulting master Anselmo Mendes. Grapes are harvested from clay-limestone soils in Alenquer. The process begins with 100% destemming, followed by a two-day pre-fermentation cold maceration to extract primary fruit aromas. Fermentation takes place in temperature-controlled stainless steel vats over approximately 15 days. To build structure while preserving the grape's bright primary fruit characteristics, the wine is aged for 11 months in used French oak barrels.