ULMEIROS PALACE WINES AND OLIVE OIL

UP – Ulmeiros Palace, the SA brand in the passionate and captivating domains of the Douro wines and of the Portuguese and Spanish Olive Oils, also a registered trademark created under Portrade International’s activity and scope.

Our unrivalled wines are characterized by having the perfect range variety so as to include the following well-known Douro region wines: Red Wine, White Wine, Rosé Wine, and Port Wine. Nowadays it is not possible to mention Portugal as a premium tourism destination or as a business and investment hub without a direct association to its foremost important activity: the winemaking and related culture. Ulmeiros Palace is precisely that at the distance of a corkscrew opening. Come and grab the opportunity of tasting and uncapping history, taste and excellence altogether.

HISTORY

Phoenicians, Carthaginians, Greeks and most of all, Romans: Portuguese wines are the result of induced traditions in Portugal by several civilizations. Portuguese wine started to be exported to Rome still in the Roman Empire. The modern exportations were developed in 1703 just after the Methuen Treaty was signed, between Portugal and Great Britain.
Portugal has the oldest denomination system of controlled origin that belongs to Douro Region, producing some of the most exquisite and exclusive wines valued worldwide.

DOURO

The Douro and specifically, Douro’s Wine Region, where Port Wine is produced, is protected by UNESCO as worldwide patrimony.
The immense amount of native “castas” (grape species) - about 285 types - allows the production in a large diversity of wines with very distinct personalities: a truly treasure of local “castas” as The Oxford Companion guide refers.

SOIL

In Douro, everything is connected to the soil. The soil feeds and brings life: is care and treated by the farm’s hands who knows better than anyone that the soil will bring them their livelihood for further generations.

WATER

Synonym of life to plants, animals and human kind, the Douro river contribute to the biodiversity’s maintenance, to caring nutrients and structuring food network, composed by insects, reptiles, amphibians, aquatic birds, autochthonous fish (several species) and some other fish species were being included in the river as time goes by.

THE VINEYARD

The vineyard is an essential culture to Douro. As been one of the leading responsible for maintaining and promoting the ecosystem’s biodiversity. The production and protection give primacy to the natural regulation mechanisms in order no grant the soil’s regeneration, the biological diversity and also the pollution’s reduction, ensuring in a long term, a sustainable agriculture.

ULMEIROS PALACE

The Ulmeiros Palace origin is back on the second half of the XVI century, with Afonso Torres as the landlord, a rich merchant from “Descobrimentos” era. It seems reasonable consider that the Ulmeiros Palace as an important example of Baroque Architecture, which was part of several wine production and leisure farms, with living memories of the country landscape and were considered some of the most significant landscape images of the XX mid-century.

ULMEIROS PALACE - BUILDING

In the main access to the building we can find doors “portais de verga” in a Rococo decorative style from the end of the XVIII century which are topped off with a cornice and an overhang.
In the extremes there are two floors with similar doors as the main access and in the background a terrace with a cast iron railing, plinths and pinnacles.

WINEMAKING

Harvesting I Destemming I Squeezing The grape, after being harvested, is weighted and later then, the sugar and acidity levels are checked. They are deposited in the first mat and taken away to the extraction machine. After this process, the grapes are taken to another mat, where a light pneumatic press will break the grape’s peel, releasing the juice which will be pumped to the fermentation tanks.

VINIFICAÇÃO

Fermentation I Racking I Clarification The stainless steel tanks, provide a better control during fermentation process. The grape’s sugar will be transformed in alcohol and successively, create wine. After the fermentation, the wine is transferred to clean containers to avoid undesirable aromas and flavours.
Then the components are removed in order to avoid the wine to be foul.

AGING

The tannins, part of the grape’s peel and feathers, have a major antioxidant power and also the capacity of aging the wine: when in a bottle, the wine’s color change from violet tones to red tones and the astringency fades away. In the older wines, the aromatic bouquet emerges.
After the fermentation, the wine is aged in different kinds of oak barrels. The time staging in the oak barrels and the type of oak varies according to the type of wine intended. At this time, with the tannins existing in the barrels, the acidity decreases, the wine enriches and all the grape’s components form the body and structure of the wine creating more complex flavours and aromas.

BOTTLING

Last but not least: bottling. The wine was fermented, clarified and after being in the barrels, the wine is bottled.
This particular phase is delicate. It is necessary to have a major product protection, avoiding the oxygen to be in contact with the wine in order to preserve all the flavours and aromas.
Highly technologist, bottling is made in a sterile camera, composed by a steel structure and transparent panels which are all around the bottling area at the bottling time.
Inside the camera there is a sophisticated micro air inflation system, with 0,5 bares pressure, to avoid the contact of the wi ne with air microorganisms.

ULMEIROS PALACE OLIVE OIL

In Portugal and Spain the reference to the olive tree is very ancient with laws which caused fines for those who plucked olive trees from others. There are indications of olive trees growing in Lisbon, Almada and Alcacer do Sal in 1170, D. Afonso Henriques epoch and later in Algarve (1269) and Évora (1273).
In centuries XIV and XV, Coimbra and Évora were the greatest regions olive trees production.
In 1555, the consumption of olive oil suffered a great increase since it was used in the illumination that was exported to the north of the Europe and India. At the time of “Descobrimentos” in the XV and XVI centuries, olive oil and wine continue to be included in the list of exported products. In the 19th century, Portuguese olive oil was awarded at the Paris Exhibition of 1889.
In Portugal’s olive oil production, a list of products highlights with protected designation of origin, which is composed by 6 references.

PRODUCTION

1300 to 2000 olives are needed to produce 250 milliliters of olive oil. The olive oil from the olive tree should be produced only through mechanical and temperature methods. At the present time the traditional methods of processing the olive have given way to modern processes of extraction, using the variation of pressure and temperature. With this, the traditional method of mixing the oil by hands is rare and every-thing is done mechanically.

CLASSIFICATION

- The virgin olive oil is obtained by mechanical processes. Depending on the acidity of the product, this olive oil may be classified as being extra, virgin or common type. The oil has a maximum acidity of 2%.
- Refined olive oil, produced by the refining of virgin olive oil, which has high acidity and its incidence defects must be eliminated in the refining, can be mixed with virgin olive oil.
- The extra virgin olive oil. The oil can not exceed 0.8% acidity (in oleic acid) ant it cannot represent defects, according to the International Oil Council.
- Common olive oil is obtained from the mixture of “lampante oil”, which is not suitable for consumption. It is obtained by pressing the olives. Common olive oil does not have any regulation.

HEALTH

Olive oil can reduce the amount of LDL (bad cholesterol) in the body because of its large amount of mono-unsaturated grease which does not turn into cholesterol. This factor reduces the risk of heart attack or stroke and reduces atheroma plaque formation on blood vessels since regular consumption of olive oil.
Olive oil also prevents biological oxidations because it is rich in polyphenols that reduce free radicals formation which are very harmful to health, responsible for aging and degenerative diseases like cancer.
Mediterranean regions people have a healthier lifestyle with a low level of infarction and cancer because they are the highest consumers of olive oil and other healthy diet like fish and vegetables.
Please do contact us for more information, details and markets within reach through the following e-mails

apb.portrade@gmail.com

ars.portrade@gmail.com

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