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.
