100Hectares Reserva White
Adega da Corga Reserve Red 2019
Adega de Borba Reserva 3x Red
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.
Adega de Borba Reserva com Tubo Red
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.
Adega de Borba Reserva Magnum Red
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate.
Contains Sulfites.
Adega de Penalva Alfrocheiro Red
Adega de Penalva Baga Red
Adega de Penalva Tinta Pinheira Red
Adega de Penalva Tinta Roriz Red
Crushing with total destemming, fermentation in stainless steel vats at 30 ° C, aging for 12 months in new and used barrels and bottling after 17 months. Deep ruby color, fruity and attractive aroma, which creates good expectations for the mouth tasting. Strong flavor, muscular tannins, typical of the variety, and great balance between alcohol and acidity. Contains Sulfites.
Adega de Penalva Touriga Nacional Red
Color ruby loaded typical aroma of the caste, with notes of flowers, fruit and pine needles. In the mouth excels by the balance, elegance and exuberant finish. Ideal for hunting dishes and oven baked. Serve at 16-18ºC and age in bottle for several years. Crushing with total destemming, fermentation in stainless steel vats, at about 28-30 ° C, and long tanning. Slight stage in French and American oak wood. Contains Sulfites.
Adega Mayor Antão Vaz White
Coming from selected vineyard plots, the grapes were harvested manually into 15 kg boxes. Upon arrival at the cellar, the bunches were manually selected, immediately destemmed and crushed into stainless steel vats. After 48 hours of cold maceration and skin extraction, the grapes were gently pressed and the natural static decanting process was carried out, which leads to alcoholic fermentation. After the normal period of fermentation in stainless steel at a controlled temperature of around 15ºC, the wine underwent a period of aging in deposit, stabilized and finally bottled. With a limpid aspect and pale straw-coloured tones, it is a wine with intense and inviting aromas. The freshness of the nose suggests exotic fruit, where notes of ripe pineapple and passion flower stand out. In the mouth it enters light and discreet, evolving into a complex mixture of fresh fruits. A set full of harmony where tension, structure and mouth volume are in harmony. The well-integrated acidity confirms the pleasant sensation of balance and leads us to a long and persistent finish. A fresh and lively Antão Vaz. Contains sulfites.
