Thomas Reynolds, an English seaman and merchant, arrived in Portugal in 1820, attracted by the potential of the wine trade. He settled in the northern town of Porto with his two sons, Thomas and Robert, and from there they supplied their London store with a variety of products from the Iberian Peninsula. In 1838, they became involved in the cork industry and set up a factory for the manufacture of cork stoppers in Alburquerque (Spain), where they lived for eleven years. It was a profitable business and soon new cork factories opened in Portugal and Spain. The family returned to Portugal in 1850 and moved to Estremoz, and Robert had remained in Estremoz to take care of the business and soon expanded it with the purchase of new land for the production of an excellent wine, an activity for which he was particularly passionate. The Alentejo soon became the resting place in Portugal of the Reynolds family and of Robert, the family patriarch.
The grapes were harvested early in the morning and, after total destemming and gentle crushing, they were pressed in a pneumatic press, and the resulting must was statically clarified for 48 hours at low temperature. Fermentation during 30 days at a temperature of 12°C. Afterwards, it was kept at 8°C in stainless steel vats until bottling.
Slightly tawny citrus colour. Tropical aroma with notes of pineapple. In the mouth it is voluminous, round, full of fresh fruit, elegant and persistent.Recommended serving temperature: 11° — 12°C
Not too cold, it is a perfect aperitif, combined with fresh cheeses, seafood and all fish dishes.