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One of the oldest wineries in Lisbon, Portugal, Agricola Sanguinhal was founded In 1926, by Abel Pereira da Fonseca. He was an innovator, with a passion for his family, grape-growing, and winemaking. He planted Sanguinhal’s first vines on virgin land, which has been farmed without the use of any harsh chemicals ever since, and is now certified with an I.P.M. program (Integrated Pest Management). He was also the first in his region to start to wire-wound vines, which he did on extreme, steep slopes, at a time where there still weren’t tractors. He divided the property into plots based on soil type, utilizing a slightly different approach in each, in order to study the adaptability of more than 30 different grape varieties. People thought he was crazy, but he knew there was a method to what looked like his madness. He clearly had a determination to understand and respect his land, a philosophy which has been instilled into the present day 4th generation of his family who have followed in his footsteps. Today, Sanguinhal is dedicated to 3 estates or ‘Quintas’, as originally mapped out by Abel, in Obidos, northern Lisbon: ‘Quinta do Sanguinhal’, ‘Quinta das Cerejeiras’ and ‘Quinta de San Francisco.’ The terroir is uniquely diverse, and home to many various forms of wild life including donkey, sheep, sour cherry trees, olive trees, and more! While Abel’s practices are still utilized and respected, the new generation has brought a modern touch. Benefiting from an equipment upgrade in the winery, they have preserved the heritage of the old barrels and techniques taught by Abel, and showcase a beautiful museum that guests are encouraged to visit. Sanguinhal wines are a fantastic example of the culmination of traditional family winemaking and forward-thinking advances, resulting in deliciously well-balanced and approachable wines that tell the tale of their land, and express a distinct freshness that no doubt speaks of the proximity to the Atlantic Ocean.
Fresh, fragrant lemon, juicy citrus on the palate with a well balanced acidity and a long finish. Excellent with shellfish, grilled tofu, thai curry, ceviche.
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