Antonio Madeira A Palheira 2021

Region and Vineyards

The wine comes from the Dão region, specifically in the shadow of the Serra da Estrela, Portugal's highest mountain range. This high-altitude environment, between 500 and 600 metres, tempers the hot inland summers with cool mountain breezes, ensuring slow ripening and bright natural acidity. The soils are predominantly granite-based, poor and sandy, which enhance mineral definition and aromatic precision.

The vineyards average 60 years old, with many parcels surpassing a century in age. These are traditional field blends, where more than 20 native red varieties coexist. Baga is the backbone of the blend, making up nearly 50%, accompanied by grapes such as Jaen, Tinta Amarela, Bastardo, and Touriga Nacional. The vines are cultivated biodynamically, with all vineyard work carried out by hand and horse, a reflection of Madeira's deep respect for heritage and sustainability.

Winemaking

Harvest is done manually into small baskets, with careful sorting in the vineyard. Grapes are destemmed and gently pressed before undergoing a pre-fermentation cold maceration of 4-5 days to maximize aromatic lift. Fermentation takes place with indigenous yeasts in small tanks or plastic vats, where a single daily hand punch-down over 12-14 days ensures gentle extraction.

Following fermentation, the wine is aged in used French oak barrels of 400-600 litres for two winters. This approach naturally stabilizes and clarifies the wine without fining or filtration. The result is a red that is precise, pure, and deeply expressive of its highland terroir.

Tasting Notes

• Color: Medium ruby with translucent edges, hinting at freshness and finesse.
• Aroma: A complex bouquet of wild red fruits, pomegranate, and dried herbs, underpinned by granite minerality, forest earth, and subtle spice. Floral notes of violets and roses add refinement.
• Palate: Tense and linear, balancing juicy red fruit with savoury, mineral undertones. The tannins are fine and sculpted, the acidity vibrant, and the finish long, saline, and mouthwatering.

Did you know?

The name A Palheira refers to the humble "shed" where viticulturists store their tools. By choosing this name, Madeira juxtaposes the grandiose image of a château with the authentic, down-to-earth essence of vineyard life—celebrating the farmer's work rather than aristocratic prestige.

Wine Pairing Ideas

• Roast partridge with chestnuts: A game bird pairing that highlights the wine's earthy, mineral depth.
• Grilled lamb with rosemary: The herbal elements mirror the wine's aromatic profile, while acidity cuts through the richness.
• Wild mushroom risotto: The savoury character and saline finish resonate beautifully with umami-laden mushrooms.
• Aged Portuguese cheese: Complements the wine's freshness and subtly saline finish, a classic regional harmony.

History of Antonio Madeira

Born in France to Portuguese parents, Antonio Madeira grew up with a dual cultural identity that deeply influenced his path. Though initially pursuing a career outside of wine, his heritage drew him back to Portugal in search of his roots. In 2010, he discovered centenarian vineyards in the highlands of the Serra da Estrela, convinced they were the "grand crus" of Dão.

From the start, he committed to organic and biodynamic methods, emphasizing authenticity over fashion. Inspired by classical winemakers such as Henri Jayer, Madeira adopted an "infusion" approach to vinification, favoring delicacy, balance, and transparency. His first commercial wines appeared in 2011, quickly gaining recognition among sommeliers and critics for their originality and sense of place.

Region and Vineyards

Antonio Madeira works exclusively in the Dão Serra da Estrela subregion, an area of altitude (400-700 m), cool nights, and poor granite soils. These conditions preserve freshness, acidity, and aromatic lift, giving the wines their hallmark tension and minerality.

His holdings are small and fragmented, consisting of old-vine field blends—some over 100 years old—where 20-30 indigenous varieties coexist in the same parcel. Among the most important are Jaen, Baga, Tinta Amarela, Alfrocheiro, and Bastardo, while whites include Encruzado, Bical, and Malvasia Fina. Vineyard work is done by hand and horse, with a strong commitment to biodiversity and living soils.

Wine Range of Antonio Madeira

The portfolio reflects both terroir hierarchy and stylistic precision.

• Vinhas Velhas: old-vine blends from multiple plots, red and white, showcasing depth and complexity.
• Os Granitos: a single, centenarian parcel with five granite types, considered a "grand cru" of the estate.
• A Palheira: a premier cru selection from Antonio's best vineyards, named after a humble "shed," symbolizing authenticity.
• Colheita: entry-level wines that introduce the estate style with freshness and drinkability.

All wines are made with native yeasts, minimal extraction, low intervention, and maturation in neutral oak, preserving purity of fruit and terroir definition.

Did you know?

The name A Palheira, given to one of his wines, means "shed" in Portuguese. Madeira chose it deliberately as a counterpoint to the grandeur of "château" or "domaine," highlighting the humble but essential structures where growers keep their tools—an homage to the authenticity of vignerons.