Quality instead of quantity! 
9,500 independent products 
No mainstream 
No mainstream here
More information about 2022 Dona Maria rosé
Sandra Gonzalves appeals to connoisseurs with this rosé: an intense, serious wine that shows plenty of strawberry and tropical fruit on the nose. Powerful on the palate with a crisp freshness, lively and animating, the sensational finish is simply great.
Award: for the 2015: Robert Parker: 89 points
| Contents: | 0,75 Liter |
| Type of wine: | Rosé |
| Beverage type: | Wine |
| Odor: | Strawberry and tropical fruits |
| Quality level: | Vinho Regional |
| Soil type: | Clay, Lime |
| Acid: | 3.2 g/l |
| Residual sweetness: | 3.2 g/l |
| Alcohol: | 12.5 |
| Shelf life: | 3 years |
| Contains sulfites: | Yes |
| Fits to: | Seafood, light fish dishes, salads |
| Color: | rosé |
| Optimal drinking temperature: | 12 |
| Winery: | Dona Maria -Julio Bastos- |
| Country: | Portugal |
| Weingut: | Dona Maria - Julio Bastos |
| Distributor: | Dona Maria -Julio Bastos-, Quinta do Carmo, 7100-055 Estremoz - Portugal |
| Food companies: | Dona Maria -Julio Bastos-, Quinta do Carmo, 7100-055 Estremoz - Portugal |
Dona Maria - Julio Bastos
The origins of the winery date back to the mid-18th century, when King Joao V gave this estate to his mistress Dona Maria. Wine has been produced there for 130 years, but it was not until the current owner, Júlio Tassara Bastos, began marketing the wine internationally in 1988. In 1992, he formed a joint venture with Lafite/ Domaines Barons de Rothschild under the name Quinta do Carmo. In 2000, he got out of this project and invested in the restoration of his own Quinta do Carmo as well as in state-of-the-art technology and old vineyards in order to build on his earlier successes of the 1980s with the Dona Maria wine. That he has succeeded in this is proven by his successes with the first vintage of 2003: great gold at Mundus Vini, only 17 times this award was given out of 4445 wines submitted. The grapes for the Reserva wine are still traditionally trampled in the so-called...
Read more
