Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
The 2001 Branco shows great depth of flavours, with a fruit, smoky caracter. Great amplitude and cremosity, with great acidity and lenght. It is now in its plateau, where it will stay for a long time.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
The 2002 Branco still shows youth, with aromas of fruit, honey and smoke. Quite elegant and transparent. Long. Drinking beautifully now.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
Considering the hot vintage, the 2003 Branco doesn’t show any sign of evolution. Quite complex, with resin, lemony character. Great freshness. Great depth of flavours, superb mouthwater acidity. A long live ahead.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
The 2005 Branco is one of the stars in the last decade. Still pretty yound, displays fruit, some smoke and freshness. Great acidity, brings this wine alive in every sip. Still quite young but showing itself to whom drinks it.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
The 2008 Branco is, and will be a star. Great purity and transparency. Elegant and sharp, very focuse Lovely balance and acidity in this racy, “nervous” wine. Great future and potential.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
This 2009 white is fresh with a pronounced mineral character. It presents stone hints, high acidity and great precision. Its finish is very long, noble and balanced.
“Drinking a Bussaco wine is like travelling through time, savouring a glorious wine produced by Alexandre de Almeida, a visionary. All wine lovers should be offered this opportunity at least once in a lifetime.”
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Average Vine Age
- 20 to 40 years
Grape Varieties
- Encruzado, Maria Gomes, Bical
Harvest Period
- September 2009
Harvest Method
- Manual
Malolactic
- None
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Tasting Notes
The 2010 white shows depth and a very fine toast and mineral notes embedded in a fresh citrus aroma. Revealing high acidity, it is very young, vibrant and enveloping to the taste. A wine for future decades.
“Drinking a Bussaco wine is like travelling through time, savouring a glorious wine produced by Alexandre de Almeida, a visionary. All wine lovers should be offered this opportunity at least once in a lifetime.”
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Average Vine Age
- 20 to 40 years
Grape Varieties
- Encruzado, Maria Gomes, Bical
Harvest Method
- Manual
Malolactic
- None
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Encruzado (Dão), Maria Gomes and Bical (Bairrada)
Harvest Method
- Manual
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300l)
Alcohol (%)
- 13
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2001 Buçaco Red still displays a lot of primary aromas like the dense fruit. It is still quite young and firm. Complex, with tobacco, spice and mineral notes, this wine has lovely depth and the usual power. Full and powerfull in the mouth. Still shows some velvety tannins. A wine to keep or to drink.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2002 Buçaco Red displays beautiful red fruit, combined with lovey spice and dried leaves. Fresh and elegant in style.
Great achievement for the vintage with a balanced and assertive wine. It is drinking beautifully now.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2004 Buçaco Red displays beautiful dense ripe fruit, combined with the usual floral tones from Touriga Nacional. Still quite young and tight but with impressive depth.
Great structure and depth in the mouth. Long and powerful.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2007 Buçaco Red shows lovely ripe fruit, combined with some violets and spice. Quite fresh, Great structura even in a quite elegant wine. Still quite tight and young, with beautiful tannins. Very long.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Harvest Method
- Hand picked
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.
In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2009 red is an intense wine that reflects the elegance of the Touriga Nacional from the Dão region and the freshness and vigour of the Baga from Bairrada. With black fruit aroma, it is slightly rural and complex with a great ageing potential.
“Drinking a Bussaco wine is like travelling through time, savouring a glorious wine produced by Alexandre de Almeida, a visionary. All wine lovers should be offered this opportunity at least once in a lifetime.”
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Baga (Bairrada), Touriga Nacional (Dão e Bairrada)
Harvest Period
- September 2009
Harvest Method
- Hand picked
Malolactic
- Barrels
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels (300 L)
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Since the beginning, in 1917, this wine was designed to be a traditional blend of two regions, Dão and Bairrada. From Dão, the grape is Touriga Nacional and from Bairrada, Baga.
The grapes are fermented separately. The ageing takes up to 12 months in 50% new
300L french barrels and 50% used barrels (2nd year). The wine is usually released 4 years after bottling.
- Vinification
In 2010, the decision was made to start bottling this wine from Vinha da Mata, a unique Bairrada vine in the heart of the Bussaco forest. It is bottled only in exceptional years. The wine ferments and ages in French oak barrels for 12 months.
- Tasting Notes
The Vinha da Mata 2010 is vigorous and presents a complex aroma. Its black fruit, flowers and good toast makes it fiercely structured with fine tannins. It is complex and intense with a very long finish. A wine produced to last.
“Drinking a Bussaco wine is like travelling through time, savouring a glorious wine produced by Alexandre de Almeida, a visionary. All wine lovers should be offered this opportunity at least once in a lifetime.”
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Bairrada
Average Vine Age
- 20 to 40 years
Grape Varieties
- 70% Baga, 30% Touriga Nacional
Harvest Period
- September 2010
Harvest Method
- Hand picked
Malolactic
- Barrels
Fermentation
- French oak barrels
Ageing
- 12 months in French oak barrels
Alcohol (%)
- 13.5
Last Updated
- 2023-05-05
Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, began producing Buçaco Wines in 1917 when he realized what the Hotel Winery concept meant after many visits to European hotels, including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Buçaco Palace, starting to produce varieties that would come to be known as the glorious “Buçaco wines”. In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much-envied icon, but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realized the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Buçaco. Buçaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.
- Vinification
The Buçaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantees a wonderful wine that nobly develops in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.
- Tasting Notes
The 2011 red Buçaco is an intense wine that reflects the elegance of the Touriga Nacional grape variety from the Dão region and the freshness and vigour of the Baga grape from Bairrada. With black fruit aromas, it has beautiful tension and is complex, refined and muscular. Powerful yet still a little reserved, this 2011 will age for a long time and will become one of the best Buçacos ever.
- Technical Information
-
Producer
- Alexandre Almeida Hotels
Region
- Dão and Bairrada
Grape Varieties
- Baga(Bairrada), Touriga Nacional(Dão and Bairrada)
Harvest Period
- September
Harvest Method
- Hand picked
Malolactic
- In French oak barrels
Fermentation
- In French oak barrels
Ageing
- 12 months in French oak barrels
Alcohol (%)
- 13.5
Allergens
- Sulfite
Last Updated
- 2023-05-05
Bottle
Box
-
20
28
35
× 6
8774
wood
Pallet
-
120
80
× 8 Rows
80 Boxes
