Loureiro, Virgilio BorgesGomes, Ricardo SwinkelsLourenço, Manuel Joaquim Pereira2009-07-012009-07-012009http://hdl.handle.net/10400.5/1060Mestrado em Engenharia Agronómica - Instituto Superior de AgronomiaThe objectives of the present work are: substantiate historically, from the agronomic and enological point of view, the techniques of production and vinification of the “Medieval de Ourém” wine; and contribute for his touristic valorization. After doing some historic research and inquiring the actual producers of the region where the “Medieval de Ourém” is produced, we can conclude that the vinification of their wine is similar to the one practiced in the monastery proprieties. This study concluded that this product, because of its authenticity, can be enoturisticaly exploitable. The best solution for this region is the creation of a wine route, based on an Educational Center. This route has to function in an integrated form with the tourist informational points in the region and in articulation with the Alcobaça monastery – the “mother house” of Cister Order in Portugal; as well as with the region restaurants. Probably, this wine will never be a mass product. His organoleptic character is very different from the type of wines that the consumer demands nowadays. So, we propose that the bigger producers also create a pink wine, with an image related to the “Medieval de Ourém”, but more fitted to the current tastes of consumers.porvermillion winehistoric winesMedieval de Ourém winewine tourismCister orderenoturismopalhete de Ourémvinho medieval de Ourémvinhos históricosvinho vermelhomaster thesis