Talhão da Encosta White
Buçaco Colheita Red
At the beginning of the 19th century, a fascinating story emerged in the world of Portuguese Wine: the launch of an icon, a desired wine, but always discreetly kept away from the spotlight.
Alexandre de Almeida innovated by combining luxury hospitality with a wine cellar and his own wine, creating the rare and historic Buçaco wines, produced at Palácio do Bussaco, in the mountains north of Coimbra.
These wines, preserving traditions without adopting modernism, reveal a notable aging potential and can last in the bottle for decades.
Adega Mayor Maestro Rabigato White Magnum
After manual harvesting, the grapes were quickly sent to the cellar, where they were destemmed and gently pressed. The must, clarified by the cold, fermented slowly for approximately 2 weeks in stainless steel vats, with controlled temperature. With a lemon yellow color and a bright appearance, this is an aromatically discreet wine, of medium intensity, which privileges the notes of green apple, lime and a vegetal character balanced by a pungent minerality. In the mouth it is “full” and vibrant. The finish is persistent and pleasantly confirms the mineral character of the nose. Contains sulfites.
Adega Mayor Maestro Chardonnay White Magnum
A golden yellow wine, true to the variety, it presents fine and complex aromas, with suggestions of minerality, ripe orange, cream and a light touch of smoke, harmoniously balanced.
In the mouth, it reveals a fatty and structured texture, accompanied by soft notes of sweet tropical and a discreet acidity in the background, giving it freshness and highlighting its excellent gastronomic versatility. An Alentejo white of great complexity, robust body and an intriguing mix of flavors.
Quinta Dona Sancha Tradition Pack
Quinta de Carvalhiços Reserve Magnum Red
Aged for 4 months in used French oak barrels. A wine concentrated and deep in the aroma, with a floral edge of great intensity, forest, pine forest and wild berries. Dense mouth with good structure, with present and appealing tannins with discreet vanilla finish. Alcoholic fermentation was carried out in stainless steel with temperature control at 27°C, with grapes that had been destemmed.
Quinta da Fata Encruzado Cru White
Quinta da Fata is located in the demarcated Dão Wine region. The slight slope to the south gives it a sunny exposure that benefits the wine and makes it particularly pleasant. In addition to the vineyard, the farm has gardens, large lawns and wooded areas. Among the many trees, an imposing century-old lime tree stands out. Both the lime tree and the tower with the old water tank are clearly visible and allow you to easily identify the farm from afar.
Terra Chama White
Rola Viosinho White
De-stemmed grapes, slightly crushed in a pneumatic press, the resulting must being decanted into 2,500 liter stainless steel vats for 24 hours. Rola Viosinho is a white wine that reveals the typicality of the grape variety. In the mouth, this wine reveals itself with an intense acidity, appearing a characteristic minerality of the variety, thus creating an extremely fresh and vibrant wine. Around 1150 bottles were produced.
A Cerca dos Frades Garrafeira Arinto White
Selective manual harvest in 25kg buckets. Gentle pressing of the whole bunch, with decantation after 12 hours of sedimentation. The must results from the total pressing of grapes from a single plot. Fermented by indigenous yeasts with temperature control and aged for 6 months on lees in a horizontal stainless steel tank. Complex aroma combining citrus fruits, with a tropical touch and hints of sea air. In the mouth it is unctuous, persistent, very fresh and saline.
Quinta Dona Sancha Cerceal White
Manual harvest in 20kg boxes, fermentation in French oak barrels and stainless steel vats with controlled temperature between 14º-16ºC. Duration 28 days. Stage for 6 months in French oak barrels of 500L - 50% and 12 months in bottle. Lemon color, discreet, evident wood well married without overpowering the wine, with notes of honey and quince. In the mouth it is complex, with very present acidity, unctuous with a long and persistent finish .
Domaine Bonnard Sancerre White
Terra Chama Touriga Nacional Rose
Grapes from 21-year-old vines, hand-picked into 20 kg boxes. The must was obtained by the open spout method with direct pressing of whole grapes, and later decanted at low temperature for a period of 24 hours. Fermented in stainless steel vats at a temperature of 15ºC for a period of 18 days. It aged naturally in contact with fine lees for 5 months in stainless steel vats. Minimal intervention. Pale pink color that reveals a delicate rosé. It is complex and intense on the nose with notes of red fruits, floral touches and evident minerality. In the mouth it has a good volume and excellent freshness.
Terra Chama Red
Grapes from 21-year-old vines, hand-picked into 20kg boxes. Crushing with total destemming and pre-fermentation pellicular maceration in stainless steel vats, at low temperature, for a period of 48 hours. Completely fermented in stainless steel vats at a temperature of 25°C for 10 days. Intense ruby color. Black forest fruit aroma, showing subtle notes of rosemary. In the mouth it is round and with ripe tannins. Long and refreshing finish.
Quinta do Sobral Reserva White
Manual harvest in 18Kg boxes, careful selection of the best grapes in the vineyard. The grapes were fully destemmed and immediately pressed. The resulting must passed into a small stainless steel tank, where it was decanted at low temperature for 48 hours. The clean must started fermentation in 500l French oak barrels, with indigenous yeasts. The wine remained in barrels for 4 months. Very slight yellowish color, very clear, on the nose it is very enveloping and very appealing. Aromas of white-skinned fruits such as peach and apricot. It is a very fat wine, with a lot of freshness and excellent acidity. It is a wine with great balance in the mouth, being present from the beginning of the mouth to the end.
Quinta do Sobral Encruzado White
Manual harvest in boxes of 18Kg, where the grape variety is only harvested at the crossroads. The grapes were fully destemmed and immediately pressed. The resulting must was transferred to new 250lt French oak barrels, where it fermented with indigenous yeasts for 6 months. Concreting was not carried out during fermentation, as the wine itself already showed a lot of fat and complexity. Encruzado is a harmonious, precise, complex wine with excellent acidity and a long aftertaste.
Quinta do Sobral Red
Manual harvest in 18Kg boxes, careful selection of the best grapes in the vineyard. The grapes were completely destemmed in small stainless steel vats, where they were macerated for 24 hours at low temperature, before starting alcoholic fermentation, with indigenous yeasts and controlled temperature. Alcoholic fermentation took place in stainless steel vats, with gentle mechanical treading for good color and aroma extraction. After fermentation, it was transferred to a stainless steel tank, where it naturally decanted until bottling. Intense ruby color, very aromatic, with hints of strawberries and raspberries and a light floral. In the mouth it is balanced and fresh, with present tannins and a long and soft finish.
Bacalhôa Sauvignon Blanc White
Vila Nova de Tazem Grande Escolha Red
Howard´s Folly Reserve White
Produced in Portalegre, in the northeast of Alentejo, this wine aged 9 months in a mixture of French oak and stainless steel barrels. Complex aromas of lime and citrus with hints of smoke and toasted oak. Silky palate with great elegance and texture, good depth of fruit with vibrant acidity and a long finish.
Howard´s Folly Aldeia Red
Produced in Portalegre, in the northeast of Alentejo, this wine aged 6 months in stainless steel vats with contact with fine lees. Aroma of wild berries, blueberry, blackberry and currant. Vivid and bright red color. Aromas of spicy, intense red berries and a floral touch. Smooth fruit, juicy on the palate, very fresh, supportive tannins giving balance and structure.
Howard´s Folly Sonhador White
Produced in Portalegre, northeast of Alentejo, in the granite foothills of Serra de São Mamede, where the colder temperatures, together with many old vines, give complexity and freshness. 15% of the batch fermented and aged for 4 months in new 500L French oak barrels. Rich and structured palate, creamy texture, fresh acidity that gives balance and a long finish. Complex aromas of citrus fruits, lychees and toast.
