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QUINTA DA PRELADA

Quinta da Prelada is a producer of Douro and Port wines, based in Vila Seca de Poiares, Peso da Régua.

Created in the early 17th century and owned by the Magalhães e Silva family, a wine producer in the Douro Region for 5 generations.

It has a total area of 60ha. The rugged terrain and the size of the property result in vineyards with multiple exposures and levels (from 250 to 510 meters), which promotes the production of excellent Vintage, Douro and Olive Oil Ports.
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VINES

VINEYARD AREA
60 hectares

MAIN RED GRAPE VARIETIES
Old Vines, Touriga Nacional, Touriga Franca, Tinta Barroca, Alicante Bouschet, Sousão, Roriz.

MAIN WHITE GRAPE VARIETIES.
Arinto, Viosinho, Rabigato, Gouveio, Moscatel Galego, Verdelho, Alvarinho.

VINEYARD EXPOSURE
Predominantly north, south, west, but also southwest.

ALTITUDE VARIATION
250 - 510 meters.

WINE CELLAR

Our Port wines are made using traditional vinification processes. After the stalk-removal grapes are crushed in presses, and ferment for 2 or 3 days. This operation, known as foot treading, is traditional. During this period, successive treading operations are carried out, in order to maximise the extraction of colouring matter and other components that will add structure and longevity to the wines.

The port maturing process can take a dozen or more years and it is guided by the style of wine to be produced. After the first transfers which happen in the winter following the year of  harvest, wines are classified for their potential in accordance with their tasting quality.

In the case of Vintages and Late Bottled Vintages (LBV) maturing takes place in large vessels: 2 years for the Vintages and 4-6 years for LBVs. Only afterwards is bottling carried out. Ageing then takes place in an oxide-reducing environment, thus keeping the original wine colour as well as their primary characteristics. All remaining types of Port Wine are aged in an oxidising environment, typically 550 litre oak pipes.

During maturing through oxidisation the wine loses its coarseness due to the softening of tannins and develops admirable, rich and complex bouquets. Chromatic variations during oxidation ageing are also very distinct. The intense colour of young wines undergoes a gradual evolution, going through red-tawny hues to end up in the distinctive clear tones of old tawnies.

DOURO WINES

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IDENTIFICATION

BRAND: QUINTA DA PRELADA.
REGION: Douro.
WINE TYPE: Douro DOC Red.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2013.

TASTING NOTES

COLOUR: red.
AROMA: mature black fruit. Floral.
TASTE: black fruit and spicy. Dense and soft body. Persistent in mouth.
HOW TO SERVE: cheese and white or red meat.
TEMPERATURE: 16º/18º.

OENOLOGY

HARVESTING DATE: 2013/09.
VINIFICATION: foot trodden grapes in stone tanks.
MATURATION: 12 months in french and american oak barrels.

CHEMICAL ANALYSIS

ALCOHOL: 14,5.
TOT. ACIDITY: 5,41 g/dm3.
RESIDUAL SUGAR: 2,6 g/dm3.
PH: 3,74.

VINE

SOIL TYPE: schist.
CLIMATE: cold and rainy winter, dry and hot summer.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinto Cão, Sousão, Roriz.
GRAPE AGE: 30 years.
PRODUCTION: 3000
VITICULTURE TECHNICIAN: Rui Magalhães.
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IDENTIFICATION

BRAND: QUINTA DA PRELADA
REGION: Douro
WINE : Douro DOC Red
PRODUTOR: Quinta da Prelada
ANO: 2015

TASTING NOTES

COLOUR:
AROMA:
TASTE:
HOW TO SERVE:
TEMPERATURE: 16º/18º.

OENOLOGY

HARVESTING DATE:
VINIFICATION:
MATURATION:

CHEMICAL ANALISYS

ALCOHOL: 14,5% vol.
TOT. ACIDITY: 5,41 g/dm3.
RESIDUAL SUGAR: 2,6 g/dm3.
PH: 3,74.

VINE

SOIL TYPE: 
CLIMATE:
GRAPE VARIETIES:
GRAPE AGE:
PRODUCTION:
VITICULTURE TECHNICIAN: Rui Magalhães.
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IDENTIFICATION

BRAND: QUINTA DA PRELADA.
REGION: Douro.
WINE TYPE: Douro DOC Red.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2007.

TASTING NOTES

COLOUR: ruby red.
AROMA: mature red fruit combined with light smoked notes.
TASTE: ripe red fruit, smoke and spice. Balanced acidity.
TEMPERATURE: 17ºC.
GASTRONOMY: strong cheese aroma, red meats and spicy dishes.

OENOLOGY

HARVESTING DATE: 2007 October
VINIFICATION: Vinification in stone tanks using the most traditional technics used in the region
MATURATION: 14 months in oak

CHEMICAL ANALISYS

ALCOHOL: 14 % vol.
TOT. ACIDITY: 5,1 g/l.
RESIDUAL SUGAR: 2,5 g/l.
PH: 3,64.

VINE

SOIL TYPE: Schist
CLIMATE: Cold and rainy winter, hot and dry summer
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinto Cão, Sousão
GRAPE AGE: 35 years old
VITICULTURE TECHNICIAN: Rui Magalhães
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IDENTIFICATION

BRAND: QUINTA DA PRELADA.
REGION: Douro.
WINE TYPE: Douro DOC Red.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2013.

TASTING NOTES

COLOUR: Deep red colour.
AROMA: It displays ripe wild red fruit fragrance and black fruit.
TASTE: In the mouth it has a freshness and balance.
HOW TO SERVE: As you like, responsibly.
TEMPERATURE: Best served 14-18ºc.
GASTRONOMY: Red and whit meats and chesses.

OENOLOGY

HARVESTING DATE: September.
VINIFICATION: Grapes are hand picked and transported in small plastic boxes Grapes are crushed and destemmed. Fermented in stainless steel vats, during seven days under controlled temperature (between 22ºC to 26ºC).
WINEMAKER: Francisco Montenegro.

CHEMICAL ANALYSIS

ALCOHOL: 13,5 % vol.
TOT. ACIDITY: 5,10 gr/l.
RESIDUAL SUGAR: 4,8 gr/l.
PH: 3.60.

VINE

SOIL TYPE: schist.
CLIMATE: cold winters, very hot and dry summer.
GRAPE VARIETIES: Touriga nacional, Touriga Franca, Roriz.
GRAPE AGE: 35.
VITICULTURE TECHNICIAN: Rui Magalhães.

PORTO WINES

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port Ruby Reserve
PRODUCER: Samuel Magalhães e Silva, Herdeiros.

TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.
 

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is aged in average for a 4 year in large barrels.
WINEMAKER: Rui Magalhães / Francisco Montenegro

CHEMICAL ANALYSIS

ALCOHOL: 20
TOT. ACIDITY: 4,4 gr/l
RESIDUAL SUGAR: 122 g/l
PH: 3,65

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Amarela and Tinta Roriz.
PRODUCTION: 4000
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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Porto Pink
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


TASTING NOTES

COLOUR: Rosado
AROMA: Strawberry and cherry.
HOW TO SERVE: Drink responsibly fresh, with ice or in cocktail.

CHEMICAL ANALYSIS

ALCOHOL: 20% vol
RESIDUAL SUGAR: 105 g/l
PH: 3,59

VINE

CLIMATE: Very hot summer and cold winter.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port Late Bottled Vintage 2012.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is aged in average for a 4 year in large barrels.
WINEMAKER: Rui Magalhães / Francisco Montenegro

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Amarela and Tinta Roriz.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port Late Bottled Vintage 2015.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is aged in average for a 4 year in large barrels.
WINEMAKER: Rui Magalhães / Francisco Montenegro

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Amarela and Tinta Roriz.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Port Vintage.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2008

TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is then aged for a 2 year in large barrels - Toneis.
WINEMAKER: Rui Magalhães / Francisco Montenegro

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Port Vintage.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2016


TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is then aged for a 2 year in large barrels - Toneis.
WINEMAKER: Rui Magalhães / Francisco Montenegro

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Port Vintage.
PRODUCER: Samuel Magalhães e Silva, Herdeiros.
YEAR: 2017


TASTING NOTES

COLOUR: Clean and near purple in color.
AROMA: An intense aroma with notes of black fruit.
TASTE: A well structured mouth and balanced acidity conferring longevity.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Are foot-trodden and fermented in lagares.
MATURATION: The wine is then aged for a 2 year in large barrels - Toneis.
WINEMAKER: Rui Magalhães / Francisco Montenegro

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Porto
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


VINE

SOIL TYPE: Schist
CLIMATE: Very hot summer and cold winter.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


TASTING NOTES

COLOUR: A clean, golden color.
AROMA: The nose exhibits dried fruits.
TASTE: The mouth has a balance sweetness, confirms the aroma.
TEMPERATURE: Drink with moderation at 16/18 ºC.

OENOLOGY

VINIFICATION: Fermented in stone tanks with the most traditional methods.
MATURATION: In large barrels.
WINEMAKER: Rui Magalhães / Francisco Montenegro

CHEMICAL ANALYSIS

ALCOHOL: 20
TOT. ACIDITY: 4,71 gr/l
RESIDUAL SUGAR: 108,9 gr/l
PH: 3,52

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Amarela and Tinta Roriz.
PRODUCTION: 2000

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


TASTING NOTES

COLOUR: A clean, golden color.
AROMA: The nose exhibits dried fruits, almonds and walnuts, some sweet floral.
TASTE: The mouth has a balance sweetness, confirms the aroma.
TEMPERATURE: Drink with moderation at 16/18 ºC.


OENOLOGY

VINIFICATION: Fermented in stone tanks with the most traditional methods.
MATURATION: This Porto is the result of a share of wines of different ages, on the average.
WINEMAKER: Francisco Montenegro

CHEMICAL ANALYSIS

ALCOHOL: 19,50
TOT. ACIDITY: 5,35 gr/l (ác. tartárico)
RESIDUAL SUGAR: 115,7 gr/l
PH: 3,41

VINE

SOIL TYPE: Schist
CLIMATE: Winter temperatures often fall below freezing, and climbs above 40ºC at the height of summer. Rainfall approx. 1000m.
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Amarela and Tinta Roriz.
PRODUCTION: 2000

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: Red Port
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


VINE

SOIL TYPE: Schist
CLIMATE: Very hot summer and cold winter.

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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: White Porto
PRODUCER: Samuel Magalhães e Silva, Herdeiros.



TASTING NOTES

COLOUR: Pinkish.
AROMA: Strawberries and cherries.
TASTE: Drink in moderation fresh, with ice or in cocktail.cktail.

CHEMICAL ANALYSIS

ALCOHOL: 20% vol.
RESIDUAL SUGAR: 105 gr/l
PH: 3,59

VINE

SOIL TYPE: Schist
CLIMATE: Very hot summer and cold winter.
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IDENTIFICATION

BRAND: Quinta da Prelada
REGION: Douro
WINE TYPE: White Porto
PRODUCER: Samuel Magalhães e Silva, Herdeiros.


NOTA DE PROVA

COR: Rosado
AROMA: Morangos e cerejas.
COMO SERVIR: Beber com moderação fresco, com gelo ou em cocktail.

ANÁLISE QUÍMICA

ÁLCOOL: 20% vol.
AÇÚCAR RESIDUAL: 105 g/l
PH: 3,59

VINHA

SOLO: Xisto
CLIMA: Verão muito quente e Inverno frio.

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Rui Magalhães

Quinta da Prelada

Get in touch with the producer

For any matter related to our wines, points of sale or orders, don't hesitate to contact. We will be happy to clarify.

Vila Seca de Poiares
5050 - PESO DA RÉGUA
PORTUGAL

sms.h@sapo.pt

Tlm: +351 964 350 274
Fax: +351 254 313 480