07 Feb

Esporão Private Selection White

Fermentation takes place in new 550 liter French oak barrels in a temperature-controlled cellar at 18ºC. About 6 months in French oak barrels, on the lees of fermentation accompanied by batonnage, to provide the integration between the wood and the wine, increasing its creaminess and depth. After filling, it remained in the bottle for 6 months, during which it had a controlled maturation that promoted the characteristic complexity of this wine. It presents a straw color with greenish tinges. Aromas of white plum and ripe lemon, fresh almond, spices and white chocolate. Rich and intense palate, where white flesh fruit stands out, complemented with white pepper and nutmeg. Intense, with an elegant and persistent finish. Contains sulfites.

07 Feb

Esporão Quatro Castas Red

Herdade do Esporão Quatro Castas Red Wine is a regional wine from Alentejo resulting from the best batch of four red varieties, with optimal adaptation to the terroir of the Herdade do Esporão and which are evident at each harvest. Each grape variety is vinified separately to highlight the unique characteristics of each. Appearance clear, ruby color concentrated. Dense and vigorous, with fruit well present and wrapped in toast. Long and persistent ending. Fermentation with controlled temperatures (22ºC to 25ºC) in mills with foot steps, concrete tanks and stainless steel tanks. It aged for 6 months between concrete vats and French oak barrels, followed by another 6 months in bottle before going to market. Contains Sulfites.

07 Feb

Esporão Petit Verdot Red

Herdade do Esporão Petit Verdot is a wine born in the Vine of the Andorinhos, in the Herdade do Esporão. It is a late-maturing and low-yielding caste. It is surprising to originate wines with a strong aromatic personality and great potential for aging. Laiva ruby color. The mouth shows remarkable elegance, with vibrant acidity that gives it great freshness. It ends in a long and persistent way. Contains Sulfites.

07 Feb

Esporão Private Selection Red

Esporão Private Selection Red: Syrah and Aragonez were fermented in small stainless steel mills, with alternating step-by-step with short manual overruns done 2-3 times per day, depending on our daily taste throughout the fermentation. We prefer to ferment the Alicante Bouschet in a small stainless steel tank and we did the reassemblies manually. The reason for this choice is that this caste has a relatively brittle film, which may lead to an exaggerated extraction of tannins. After pressing, we kept the wines separated, in order to better understand the evolution of each one. The malolactic fermentation took place in the barrels and spontaneously. 30% in new barrels and 70% in used barrels (1 year), of 225l French oak barrels (Taransaud; Saury; Boutes). After 18 months of internship, during which we only made a transfer immediately after the malolactic, we made the final lot, which was bottled on May 28, 2014, only with a slight filtration and without any type of bonding. In the nose predominates the black fruit with slight notes of smoke and spices. In the palate it shows density and richness, shows itself balanced, with good acidity and fine tannins. The ending is long and persistent. Contains Sulfites.

07 Feb

Esporão Reserva Red

Separate harvest of each variety, destemming, crushing, alcoholic fermentation in stainless steel vats, concrete vats and small marble presses, with controlled temperatures, pressing, followed by malolactic fermentation in stainless steel vats. 12 months in American (60%) and French (40%) oak barrels After bottling, at least another 8 months of aging in bottle followed. Intense ruby color, notes of blackberries, nutmeg, licorice and a hint of black pepper. In the mouth it is rich and complex, where notes of ripe black fruit and spices predominate. Persistent ending. Contains sulfites.

07 Feb

Esporão Reserva White

Destemming, thermal shock, skin maceration, pressing, static decanting of the must, fermentation at controlled temperatures: 70% in stainless steel vats and 30% in new American and French oak barrels. Aging for 6 months in stainless steel vats and in new oak barrels, on fine lees. Crystalline appearance, straw color with greenish reflections. Grapefruit and apricot notes, notes of mint green complemented with white pepper and nutmeg. Elegant and harmonious on the palate, balanced between fruit and spices. An intense and persistent finish. Contains sulfites.

07 Feb

Esporão Magistra

Lourinhã is one of the three demarcated regions of the world’s spirits, although it is less well known than Cognac and Armagnac. Magistra was born here, thanks to the friendship between José Roquette and Carlos Melo Ribeiro, to the respect for the traditions of wine distillation and the desire to create an old quality brandy wine brandy. The result is a batch of 15-year-old brandy, fine, elegant and complex. Truly special and exclusive. Topaz color slightly brownish. Aroma fruity complex (nuts, walnut and almond) with good wood, notes of vanilla, spice and light floral (dried flowers, stems). Complex denoting evolution, soft with a pleasant smoothness to lingual touch, light body with persistent notes of fruity and spices. Contains sulfites.

07 Feb

Esporão Bico Amarelo White

Manual harvesting, pneumatic pressing of whole grapes. Cold decantation of the must for 48 hours. Fermentation at controlled temperature (10-15ºC) for 12 to 15 days. 3 to 6 months in stainless steel vats at controlled temperature. Yellow color with green tones, exuberant aroma, fresh and light, dominated by citrus fruits and tropical aromas. Palate dominated by its acidity, with good volume, has a persistent and refreshing finish. Contains sulfites.

07 Feb

Esporão Vinha do Badeco Red

Alcoholic fermentation in marble presses. Malolactic fermentation in concrete vats followed by aging for 1 year in new French oak barrels. Deep color, dark red and purple. Aromas of blueberry, blackberry and plum; some violet floral notes with subtle oak toast. Taste the dense fruit on the palate; velvety, long, complex and persistent. Contains Sulfites.