HOW DID THE QUINTA DA ALDEIA NOVA PROJECT COME ABOUT? WHAT WAS THE INSPIRATION BEHIND IT?
INÁCIO LOUREIRO: MY WIFE AND I BOTH GOT INTO THE HOTEL AND RESTAURANT INDUSTRY AS A PROFESSION, AND IN THIS ACTIVITY, IN ADDITION TO THE PLEASURE OF WELCOMING PEOPLE, WHAT CAPTIVATED US MOST WAS THE WINE AREA BECAUSE OF THE CONNECTION IT HAS WITH THE LAND. WE SPENT OUR CHILDHOOD ACCOMPANYING OUR FAMILY IN THE AGRICULTURAL WORK. MY WIFE GREW UP WATCHING HER FATHER MAKING HOMEMADE WINE ON THE FARM. IN MY CASE, SINCE I WAS LITTLE, I HELPED MY FATHER CULTIVATE OUR VEGETABLE GARDEN AND WATCHED MY GRANDFATHER WORKING HIS PROFESSION, HE WAS A GRAFTER. ALL THIS CREATED WE HAVE A GREAT DESIRE TO ONE DAY BE ABLE TO BUILD A WINE TOURISM PROJECT AT QUINTA DA ALDEIA NOVA.
DOES THE NAME QUINTA DA ALDEIA NOVA HAVE ANY SPECIAL MEANING?
INÁCIO LOUREIRO: THE ALDEIA NOVA FARM HAS BEEN OWNED BY THE FAMILY FOR ALMOST 100 YEARS. IT IS LOCATED IN A MOUNTAIN AREA AT THE FOOT OF THE SANTA QUITÉRIA MOUNTAIN RANGE. IT IS A PLACE WITH SPECIALLY BEAUTIFUL NATURE. ON OCTOBER 15, 2017 IT ALMOST BURNED DOWN COMPLETELY, MAKING THE CONSTRUCTION OF THE CURRENT ALDEIA NOVA FARM HUGELY DIFFICULT. NOW IT IS PROOF OF OUR OVERCOMING AFFECTION AND PRIDE, AND THAT IS WHY IT HAS A SPECIAL MEANING.
WHAT IS THE PRODUCTION PHILOSOPHY OF QUINTA DA ALDEIA NOVA WINES? WHAT DO THEY AIM TO TRANSMIT IN EACH BOTTLE THAT IS CONSUMED?
INÁCIO LOUREIRO: I WAS A SONZANIO FOR ALMOST 25 YEARS AND THROUGHOUT MY CAREER I KNEW, TASTED, SUGGESTED AND BOUGHT A LOT OF WINE. WITHOUT A DOUBT THE WINES WITH WHICH I MOST IDENTIFY HAVE ALWAYS BEEN THOSE FROM SMALL PRODUCERS. I THINK THEY ARE MORE AUTHENTIC AND TRUE TO THE IDENTITY OF THE PLACE WHERE THEY ARE BORN, WINES THAT ARE A REFLECTION OF THE WINE YEAR AND ARE NOT MASQUERATED IN SEARCH OF TRENDS.
THIS IS WHAT WE WANT IN QTA WINES FROM ALDEIA NOVA. THE MAIN FOCUS IS RESPECT FOR NATURE, QUALITY AND RESPECT FOR THE CONSUMER. THE FACT THAT I TAKE CARE OF THE VINEYARD IN A SUSTAINABLE AND ORGANIC WAY ALLOWS ME TO KNOW THE VINEYARD AND FOLLOW THE ENTIRE PROCESS IN ORDER TO HAVE HEALTHY GRAPES, WHICH ARE HALF THE WORK IN THE WINERY. IN THE WINERY, ALL YOU NEED TO DO IS KNOW HOW TO TRAIN AND MONITORING THE WINES. FERMENTATION IS SPONTANEOUS AND THE ONLY OENOLOGICAL PRODUCT USED IS SULFUR IN REDUCED QUANTITIES.
DO YOU BELIEVE THAT THE PORTUGUESE TERROIR STILL HAS A LOT TO EXPLORE?
INÁCIO LOUREIRO: YES, WITHOUT A DOUBT, THE QTA IN ALDEIA NOVA IS AN EXAMPLE OF THIS, WE ARE IN AN AREA WHERE THERE ARE STILL NOT MANY VINEYARDS AND WE ARE THE PRODUCER IN THE DÃO REGION THAT IS FOUND FURTHER SOUTHERN, ON THE BOUNDARY OF THE DÃO REGION, ALVA SUB-REGION, ALREADY IN A TRANSITION AREA WITH THE COASTLINE, SOILS THAT UNLIKE THE DÃO DO NOT HAVE GRANITE, BUT RATHER CLAY WITH A LOT OF ROLLED STONE AND VERY POOR, SURROUNDED BY AN IMPOSING FOREST MASS, THE CLIMATE IS IDENTICAL WITH VERY HOT SUMMERS AND CONSIDERABLE THERMAL RANGE, BUT WHERE IT RAINS ABOUT HALF AS MUCH AS IN THE HEART OF THE GIVE.
WHAT ARE THE PREDOMINANT GRAPES IN YOUR WINES? ARE THERE ANY LESSER-KNOWN GRAPES THAT YOU ARE FOCUSING ON?
INÁCIO LOUREIRO: ENCRUZADO, MALVASIA FINA, CERCEAL, TINTA RORIZ, JAEN AND TOURIGA NACIONAL ARE THE GRAPES PLANTED, BUT ALSO SOME LESS LIKELY OTHERS, SUCH AS ALVADURÃO AND BAGA.
WHAT WERE THE BIGGEST CHALLENGES FACED BY QUINTA DA ALDEIA NOVA AND HOW DID THEY OVERCOME THEM?
IGNATIUS LOUREIRO: THE BIGGEST CHALLENGES WERE AND HAVE BEEN THE LACK OF PEOPLE TO WORK IN THE VINEYARD. 80% OF THE AGRICULTURAL TASKS ON THE FARM ARE DONE BY ME. WE ALSO HAD GREAT DIFFICULTY IN PLANTING BECAUSE THE SOIL IS VERY POOR. IT HAS A VERY LOW PH THAT IS VERY DIFFICULT TO CORRECT BECAUSE OF THE SLOPE OF THE LAND WHICH CAUSES LEACHING. THIS RESULTED IN THE DEATH OF AROUND 30% OF THE VINES PLANTED IN THE FIRST PLANTING. THIS TYPE OF SOIL ALSO RESULTS IN VERY LOW PRODUCTION, AROUND 2/3 TONS PER HECTARE.
HOW DO YOU SEE THE EVOLUTION OF THE PORTUGUESE WINE MARKET? ARE THERE ANY TRENDS YOU WANT TO FOLLOW?
INÁCIO LOUREIRO: I AM PLEASED TO KNOW THAT IN THE PORTUGUESE MARKET MORE AND MORE PRODUCERS ARE OPTING FOR SUSTAINABILITY AND SOIL PROTECTION MEASURES. WE MUST GUARANTEE THE HEALTH OF OUR SOILS FOR THE FUTURE.
I THINK THAT WHEN WE HAVE OUR IDENTITY WELL-STITCHED, WE DON'T NEED TO FOLLOW TRENDS, BUT OUR PREFERRED CUSTOMER IS THE ONE LOOKING FOR WINES THAT HONOR THEIR ORIGIN!
HOW DO YOU RECOMMEND THAT YOUR WINES BE ENJOYED? DO YOU SUGGEST ANY SPECIAL PAIRINGS?
INÁCIO LOUREIRO: I THINK OUR WINES ARE VERY VERSATILE DUE TO THE ELEGANCE OF THE RED WINES AND THE SUBTLE OF THE WHITES. THIS IS NOT AN EXPLAINED SCIENCE. THERE ARE WINES THAT CAN ENHANCE A CERTAIN DISH, AS WELL AS THERE ARE DELICACIES THAT CAN IMPROVE A WINE. THE COMPANY, THE MOMENT AND THE ENVIRONMENT WE CHOOSE TO ENJOY A WINE ALSO INFLUENCE IT. I HAVE HAD FABULOUS EXPERIENCES ACCOMPANYING DISHES AS DIFFERENT AS CABRITO SERRANO, SUSHI OR PASTA AND SALADS WITH RA “VINHA DOS LOUREIROS” WHITE!
DOES QUINTA DA ALDEIA NOVA OFFER WINE TOURISM EXPERIENCES? WHAT CAN VISITORS EXPECT WHEN THEY VISIT YOUR PROJECT?
INÁCIO LOUREIRO: FOR ME THE BIGGEST DEFICIT IN WINE TOURISM LOCATIONS IN PORTUGAL IS THE FACT THAT THEY DON'T HAVE A SOMERSERVANT, IN OUR CASE WE HAVE 2 😊 !
STAYING IN A RURAL TOURISM PROPERTY IS MAINLY WANTING TO LIVE A LITTLE LIKE THE OWNERS AND FOLLOW THE TASKS ON THE FARM AND IN THE WINERY. THIS IS WHAT WE ALLOW OUR CUSTOMERS TO DO WITH AN OPEN MINDS TO THIS PHILOSOPHY OF LIVING, BUT AT THE SAME TIME WE OFFER WINE TASTINGS THAT CAN START WITH A VISIT TO THE VINEYARD IN OUR LAND ROVER AND END IN THE WINERY TASTING THE WINES ACCOMPANIED BY A SELECTION OF CHEESES AND SAUSAGES FROM THE REGION....
WHAT MESSAGE WOULD YOU LIKE TO LEAVE FOR WINE LOVERS WHO DON'T YET KNOW QUINTA DA ALDEIA NOVA?
IGNATIUS LOUREIRO: I WOULD LIKE TO LEAVE A MESSAGE OF COMMITMENT FOR IDEA OF CONTINUING TO CREATE WINES SIMILAR TO THE GREAT DÃO WINES OF OLD TIMES, PURE, LIGHT AND TRUE WINES, DESIGNED WITH GREAT RESPECT FOR NATURE AND THE CONSUMER.
HOW DO YOU IMAGINE THE ALDEIA NOVA FARM IN 10 YEARS?
IGNATIUS LOUREIRO: QUINTA DA ALDEIA NOVA IS A FAMILY INSPIRED PROJECT AND WILL KEEP IT THAT WAY. I DON'T WANT TO INCREASE THE AREA OF VINEYARDS AND ACCOMMODATION UNITS. GIVING UP OUR QUALITY PHILOSOPHY IS OUT OF THE QUESTION. FOR EXAMPLE, I THINK IT IS PRACTICALLY INCOMPATIBLE TO PRODUCE MORE THAN WHAT WE PRODUCE AND CONTINUE WITH THE ALMOST ARTISANAL PRACTICES OF WORKING THE VINEYARDS AND PRESERVING THE ECOSYSTEM THAT WE CURRENTLY PERFORM WITH OUR STRUCTURE! HOWEVER, MY SON IS NOW 18 AND HAS THE GOAL OF STUDYING OENOLOGY. IN A FEW YEARS HE WILL CERTAINLY HAVE A WORD TO SAY.....
