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Júlio Tassara de BastosAlentejo

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TECH SHEET

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Vintage
2025
Country
PortugalPortugal
Region
Alentejo
Type
White
Producer
Júlio Tassara de Bastos
Winemaker
Sandra Gonçalves
Grapes
Viognier
Alcohol
13.5% vol.
Bottle
750 ml

Wine profile

White

Acidity
Body
Sweetness
Alcohol13.5% vol

Tap or hover a scale

Wine profile · White

Acidity

Level 2 of 5 — Gentle, quietly fresh – like melon

Below typical (4.1) · Typical: average of 434 whites at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle This wine
  3. 3Medium: fresh and balanced
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy

In practice, for this wine

Good with white meat, creamy pasta and buttery cheeses. Serve cool, not icy.

Wine profile · White

Body

Level 4 of 5 — Full and broad – like single cream

Above typical (3.1) · Typical: average of 436 whites at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · White

Sweetness

Level 1 of 5 — Dry – no sugar you can taste, just fruit

In line with typical (1.1) · Typical: average of 453 whites at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the sweetness category recorded on the product sheet (dry, off-dry…).

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar This wine
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious

In practice, for this wine

Goes with the whole meal, from savoury to mildly spicy. Avoid sweet desserts: they make it taste bitter.

Wine profile · White

Alcohol 13.5% vol

Level 4 of 5 — Generous – warms the throat

Above typical (3.1) · Typical: average of 453 whites at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 13.5% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol
  4. 4Medium+: 13.5–14.4% vol This wine
  5. 5High: 14.5% vol or more

In practice, for this wine

Avoid very spicy food, which boosts the heat. Serve slightly below room temperature.

Critics & awards

Serve & enjoy

Temperature 10–12 °CFridge 2 h · take it out 10 min before serving
GlassWhite-wine glass

Not sure? Ask our AI Sommelier NEW

Pairings, alternatives and advice in seconds

Description

Dona Maria Amantis Reserva Branco 2025 is a premium white from the Alentejo, made by renowned grower Júlio Bastos at Quinta de Dona Maria.

The Wine AdvocateRP 90Reviewed by: Luis Gutiérrez

Made from Viognier, the 2025 Amantis Reserva Branco shows a fruity profile marked by peach notes and the exotic character typical of the grape. Still very young, it shows a slight reductive note.

This wine was first made in 2006, as the producer had already worked with Viognier and decided to try fermenting it in 400-litre French oak barrels with neutral yeasts, followed by six months on the fine lees with bâtonnage.

It has 13.5% alcohol, a pH of 3.34 and 5.5 g/l of acidity, giving a balanced, delicate whole. It should benefit from some extra time in bottle. 9,500 bottles were produced. The wine was bottled in March 2026.

Dona Maria

Dona Maria is the project of Júlio Bastos, who ran an old estate called Quinta do Carmo between 1986 and 2000, which from 1992 became part of a joint venture with the Rothschild group.

Júlio Bastos started the Dona Maria project in 2003 and is the fourth generation of winemakers on this estate. Today he has 72 hectares of vineyards around Estremoz, in the northern Alentejo. These include five hectares of vines over 70 years old, including Alicante Bouschet from the same clone as the first vineyard of this grape planted in Portugal, plus five hectares planted in 2017.

The winery consists of three old buildings from the 19th century, restored in 2003. One of them houses 19th-century marble lagares, where the grapes are traditionally foot-trodden.

There are also 18 cement tanks used for ageing the reds. The newest building has fermentation vats for whites, reds and rosés, as well as a bottling and labelling line.

Average production is around 500,000 bottles a year. The style is a neoclassical take on the Alentejo, combining Portuguese and French grapes.

Published: 11 June 2026

Here are the best pairing suggestions:

Structured and Roasted Fish

Oven-baked bacalhau: Works very well with olive oil, garlic and smashed potatoes.

Cooked shellfish: Excellent with stuffed brown crab, spiny lobster or lobster.

Rice and pasta: Pairs with creamy seafood rice or pasta with clams and squid.

White Meat and Poultry

Roast poultry: Great with herb-roasted chicken, duck or turkey.

Pork: Light pork dishes, such as roast loin with prunes or grilled black pork.

International Cuisine and Cheese

Asian food: Mildly spiced curries or sushi with richer pieces (such as salmon and cream cheese).

Semi-cured cheeses: Goes well with medium-intensity sheep's or goat's cheeses (such as Queijo de Évora or Nisa).

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.