# Quinta do Ameal Loureiro (2024)

- **Producer:** Quinta do Ameal
- **Colour:** white
- **Type:** still
- **Grapes:** Loureiro
- **Region:** Vinho Verde, Portugal
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, lemon, grapefruit, lime, peach, apple, herbaceous, biscuit

## About this wine

Quinta do Ameal is a historic estate dating back to 1710, located in the Lima Valley sub-region of Vinho Verde, Portugal. Renowned for pioneering the premiumization of the Loureiro grape, the estate demonstrates the incredible depth, minerality, and aging potential of this indigenous variety. Under the stewardship of the Esporão group, Ameal continues to champion organic viticulture and terroir-driven winemaking, showcasing the unique granitic soils and cool, Atlantic-influenced climate of the region.

## Interesting facts

- Quinta do Ameal was a pioneer in proving that Loureiro is not just for young, simple wines, but can age beautifully for over a decade.
- The estate is located on the banks of the Lima River, benefiting from a unique microclimate that enhances the aromatic intensity of the grapes.
- The vineyards are farmed using sustainable and organic practices to preserve the natural biodiversity of the historic estate.

## Food pairing

The high acidity and vibrant citrus and floral notes of this Loureiro cut beautifully through the richness of seafood and shellfish. Its mineral backbone complements light, herb-infused dishes and fresh cheeses, while its dry, crisp profile acts as a palate cleanser for fried or tempura dishes.

## Wine making process

The grapes are hand-harvested at optimal ripeness from the estate's organic vineyards in the Lima Valley. Upon arrival at the winery, they undergo gentle pressing followed by temperature-controlled fermentation in stainless steel tanks to preserve the vibrant primary fruit and floral aromas. The wine is aged on its fine lees with regular battonage for several months, adding texture, complexity, and mid-palate weight before stabilization and bottling.