COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Arinto, Bical, Fernão Pires, Touriga Nacional, Vital, Castelão, Alicante Branco
PRODUCER
Espera Wines
REGION
Lisboa
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Tannins
Low
AROMAS & FLAVOURS
Sorry, we did not find the aromas & flavours for this wine
ABOUT THIS WINE
Espera Palheto is a distinctive light red wine from Portugal's Lisboa region, crafted by Espera Wines, a small winery run by Rodrigo Martins and Ana Leal. The name "Espera" translates to "wait," embodying Rodrigo Martins' winemaking philosophy of allowing wines ample time to evolve and express their vintage. This wine is a modern interpretation of the traditional Portuguese "Palheto" style, which involves a co-fermentation of red and white grape varieties from a field blend. The vineyards are located in Alcobaça, a region with a rich winemaking history influenced by Cistercian monks, inspiring Rodrigo's commitment to natural, low-intervention practices and sustainability.
ALCOHOL
11.5%
AVG. PRICE
€25
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
The name 'Espera' means 'wait' in Portuguese, reflecting the winemaker's philosophy of patience.
Fact 02
It's a traditional 'Palheto' style, a unique co-ferment of around 20 red and white grape varieties.
Fact 03
Winemaker Rodrigo Martins is inspired by the historical winemaking practices of Cistercian monks in Alcobaça.
Fact 04
The wine is made from grapes grown in 50-year-old organic vineyards with clay-limestone soils.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes for Espera Palheto are sourced from two 50-year-old vineyards in Alcobaça and Caldas da Rainha, characterized by clay-limestone soils. Viticulture is organic, eschewing herbicides and synthetic pesticides, with all vineyard work and harvest (in the first week of September) performed by hand without irrigation. The wine is a co-ferment of approximately 20 different grape varieties. Natural fermentation occurs in 1000kg vats for 5 days, before the wine finishes fermentation and ages for 7 months in old French oak barrels (500 and 700L). The process involves no temperature control, fining, or filtration, and only low levels of sulfur are used, reflecting a minimal intervention approach.
