BuçacoBuçaco

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

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

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

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

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)

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

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

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

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

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

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

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

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)

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)

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

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

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