The selection of the best grapes, the barrel fermentation of the chardonnay, and the tank fermentation of the arinto all combine to produce a wine which has a golden-yellow color and a complex aroma, where the fresh, vibrant fruit of the arinto interplays with the ripe fruit and toast notes from the oak fermentation. On the palate, the wine reveals its great structure and its smooth and perfectly balanced acidity. Consume at 50–54 degrees F.
50% Arinto, 50% Chardonnay. Quinta da Alorna was launched in 1723 when Don Pedro de Almeida, First Marquis of Alorna, named the estate after he conquered Alorna Fort in India. Located near the famous Tejo River, the estate is known not only for its wines, but also for the splendor of the sprawling estate, which is comprised of over 6,919 acres near Santarem. For more than five generations, the Lopo de Carvalho family has been committed to cultivating the best Portuguese and international grapes on the estates 543.5 acres of vineyards and to producing the highest-quality wines that reflect the region's character, history, and terroir. Quinta da Alorna selected the best grapes from their vineyards to produce Quinta da Alorna Reserva. The chardonnay undergoes a three-month barrel fermentation on its lees in new French oak, whilst the arinto is tank fermented at 59 degrees F.