Quinta do Boição Reserve Arinto White
Total destemming, light pneumatic pressing, natural static decantation and alcoholic fermentation at 16°C, to obtain the sparkling base wine. Second fermentation in bottle by the classic method. Stage in cellar for 1 year in contact with the lees. Citrine yellow color, discreet aroma, with toasted notes on a citrus background. Typical acidity of the variety, with buttery nuances.
Quinta do Boição Arinto Camarate Brut Rose
Aged in the cellar for 1 year, in contact with the lees. Total destemming, gentle pneumatic pressing, natural static decanting and alcoholic fermentation at 16°C, to obtain the sparkling base wine. Second fermentation in bottle by the classic method. Partridge eye color, aromas of red fruit jam, with hints of green apple and white flowers. Mild flavor of red fruits.
Perrier Jouet Blanc de Blancs White
Perrier Jouet Blanc de Blancs is a free spirit – vibrant, dynamic, independent. Bright and fresh as the morning dew, it is the perfect champagne to serve as an aperitif to celebrate the first day of spring. Pale gold color with notes of green champagne, deliciously lively and luminous. Aromas of hedge flowers – elderflower, acacia and honeysuckle – and spicy citrus fruits. Persistent freshness with a surprisingly soft and smooth finish. Contains sulfites.
Desordem White
Louis Roederer Collection 242 Brut White
The 242 cuvée collection represents the house's 242nd blend since its inception. It is made from 34% Perpétuelle reserve, 10% oak-aged reserve wines from the 2009, 2011, 2013, 2014, 2015 and 2016 harvests. Chardonnays and Pinots Noirs and Meuniers from the Marne Valley. Aged for between 3 and 4 years in our cellars, Collection is a deep and nuanced cuvée, to be enjoyed now or after a few years of ageing, thanks to the new complexity and uniqueness typical of each batch. The collection opens with notes of white fruit, citrus peel and acacia blossom, followed, after aeration, by a light touch of roasted hazelnut, a trademark of Chardonnay. The thin and very pure weave ends with a very pleasant salty note. Freshness, precision, refinement: this is the Collection, a champagne of total evidence, which reveals complex and precise flavors throughout the tasting .
Nyetimber Blanc de Blancs
Light gold and a fine, delicate mousse. Aromas of citrus and honeysuckle lead to subtle hints of brioche and vanilla. The palate offers generous, elegant notes of toasted lemon and white peach with vintage warmth shining through. Subtle mineral notes accentuate the crisp, fresh acidity leading to a long, complex finish.
Laurent-Perrier Grand Siècle nº25 White
Laurent-Perrier Grand Siècle nº25 White Bright in character with a white gold color. An intense nose of fresh citrus, followed by subtle aromas of grilled almonds and brioche. The wine has a fresh and toasty attack. The finish is persistent with notes of citrus fruits. The Grand Siècle Nº25 iteration has exceptional aromatic depth. Best served between 10° and 12°C.
Terras de Lava Red
The grape must was fermented with the skin to extract more color and tannin. Temperatures were controlled so that the fruity aroma was preserved. A small percentage of oak was used to complement and give structure. Light ruby color. Aroma of red fruits, wild berries involved with notes of volcanic sulfur and slight vanilla. In the mouth it is very elegant and smooth with a medium body. It ends with a pleasant and persistent salty taste. Contains sulfites.
Alameda de Santar Parcelas White
Grapes harvested by hand. The grape is received in the press and the tear must, collected from an open spout, ferments in stainless steel at around 16ºC. After 4 months in vats on fine lees, with light batonnage, the wine is bottled and subjected to a new stage of at least 3 months in bottle until it reaches the market. The color is citrine yellow, very bright. It has an intense and precise nose, reminiscent of orchard flowering, light pollination notes and an orange citrus. It evolves in the mouth towards green fruit, like the apple, but in the end the citruses of lemon predominate. Contains sulfites.
Soalheiro Mineral Rose
The Soalheiro Mineral Rose can be enjoyed as an excellent and relaxed aperitif, very adapted to the current tendency to consume wine by the glass, but also proves perfect to harmonize with lighter dishes such as salads, fish or seafood. One of the great concerns of the Soalheiro is to produce "wines to drink with pleasure", believing in the quality and tendency to appreciate wines with a more moderate alcohol. This Soalheiro Mineral Rose manages to have persistence due to Pinot Noir and elegance due to Alvarinho with moderate alcohol of 12%. To Alvarinho produced in high altitude vineyards where the caste has a more intense, fresh and mineral dimension, the Soalheiro has joined the Pinot Noir variety, also produced in the region and which presents a more aromatic and elegant dimension. In this way, a wine emerges at the same time aromatic and fresh, with a mineral end of mouth, and at the same time very greedy. Contains Sulfites.
Terras de Lava Rose
Pressing whole bunches followed by a short static clarification. Fermentation was carried out in a stainless steel tank and kept on fine lees for 6 months. Light salmon color. The aromatic notes combine cherries, currants and fresh strawberries with a background of seaweed. In the mouth it has a vibrant freshness confirming the aromatic notes in an enveloping and smooth tasting. Contains sulfites.
Paço dos Infantes Rose
Manual harvest for 12 kg boxes. Cooling of the grapes in a refrigerated chamber for 24 hours to 10ºC. Manual selection on a vibrating sorting table, followed by direct vacuum pressing, with the whole grape, Blanc de Noirs technique. Cold decanting for 48 hours. Fermentation in temperature-controlled stainless steel tanks for 16 days. Bâtonnage weekly for two months. Pale salmon color. Exuberant aroma of fresh fruit, blueberry and floral notes. In the mouth, the excellent acidity gives it a notable freshness, it has good structure and a full and tasty finish.
Vinha da Rosa Single Vineyard Rose
The grapes were harvested very early, before the painter, to ensure acidity and natural freshness. They were hand-picked into small boxes in order to preserve their quality. After a careful selection and sorting at the entrance to the cellar, the grapes were destemmed and gently pressed. Fermentation took place at low temperatures in stainless steel vats. Part of the batch was fermented and aged in 500 liter used barrels. Pale pink color. Fine and delicate aroma. In the mouth it is fresh and structured, with notes of raspberry and tropical fruit predominating, with a long finish. Contains sulfites.
Quinta de Lemos Gégé Bruto White
Quinta Maria Izabel White
The grapes were harvested, after a rigorous selection in the vineyard and in the cellar, the grapes were pressed with the whole bunch, under low pressure. The must fermented 80% in used 500L French oak barrels (must from old vines) and 20% in stainless steel vats (must from new vines), remaining for 8 months. Of greenish citrine color, it presents a fresh aroma denoting complexity. It has an intense mineral character, which gives it freshness, together with notes of orchard fruit – white plum, citrus – lime zest, light aroma of smoke and spices. Frank in the mouth is mineral, enveloping with acidity tempered by the light greasiness provided by the partial malolactic produced in barrels. Contains sulfites.
Pretexto Palhete Red
José de Sousa Puro Talha White
At the José de Sousa winery, some ancestral winemaking techniques are still used, the most emblematic being the use of the mulch in the fermentation of the grapes. The essence of woodcarving winemaking has changed little in more than two thousand years. In this process, the white grapes are slightly crushed by foot and manually destemmed on a ripanço table. Fermentation takes place, without stems, in pots with an average capacity of 1,600 liters at a temperature of around 28ºC, being controlled by watering the pots 4 times a day. Fermentation takes approximately 8 days, leaving the wine in contact with the masses. Aged in amphorae for a period of 4 to 10 months, depending on the vintage. During this period, a film of oil is placed to prevent oxidation. Amber color, aroma of dried fruits, especially hazelnut. Spices, evolved, white pepper, ripe kiwi, bread, liqueur, hay. Elegant, complex palate, good acidity with a dry finish. Long and persistent finish. Contains sulfites.
Ruinart Brut 37.5cl White
Louis Roederer Cristal Brut White
Quinta de Santiago Vinha do Chapim White
Manual harvesting of grapes exclusively from the designated portion of the titmouse vineyard. Plot of clayey loam soil with rolled stone. The best portion of Quinta de Santiago. Wild and slow fermentation in stainless steel vats. Internship on Fine lees with periodic batonage for 8 months. Vegan, citrus appearance, elegant and complex, notes of chipped stone, timid citrus fruit. Balanced and persistent. Great Freshness. Mineral and saline well marked by its tension and vibrant acidity, without ever losing sight of the fruit. Contains sulfites.
Pacheca Moscatel Galego White
The grapes for this wine come from a vineyard planted at an altitude of 571 meters. This location allows the grapes to have a natural acidity that will be decisive to produce a vibrant and fresh wine. It is a very balanced and elegant wine. It has, as is typical of the variety, an exuberant aroma with notes of citrus and linden flowers and honey. The mouth is "seasoned" by acidity and minerality, ensuring a delicious freshness. He wins us over in the first glass and is the perfect companion for drinking alone or for snacks. Contains sulfites.
Pequenos Rebentos Ancestral Pét Nat White
Pequenos Rebentos Selvagem White
Made from a “Vinha de Forcado” planted in 1932, located in Amarante, a viticulture system that grows through the trees and reaches almost 7 meters in height. The harvest is done with ladders.
After manual harvesting, with the help of ladders, and transport to the cellar in small boxes (18kg-20kg), the bunches were destemmed, bag by bag, to a small mill, trodden on foot and then fermented in an amphora with
indigenous yeasts. This was followed by light pressing and aging with the total lees in used barrels.
Amphora Internship: 30 days with the films
Barrel Stage: 9 months used barrel aging
Bottling: July 2021 (not filtered or stabilized). Yellowish wine, with an intense aroma, with a touch of straw and critin. Vibrant wine in the mouth, with excellent acidity, the fruit on the nose goes very well in the mouth. Finishes long and persistent with mineral nuances. Contains sulfites.
