100Hectares Filigrana Magnum Red
Selection of grapes when cut and transported in boxes directly to the winery. Vinification with crushing and total destemming. Fermentation in an open press with controlled temperature. Produced from a rigorous selection of grapes from the best vineyards in this Duriense region. This wine has a charming and immediately seductive aroma, with black fruit, exotic woods, sweet spices and toasted cocoa. Creamy, textured, deep, with fine tannins, perfect acidity, austere and long finish, a full Douro.
Marques de Casa Concha Chardonnay White
Aged for 12 months in French oak barrels (18% new) and aged for 1 month in the bottle. It has a light and bright yellow color. It combines richness with elegance and vitality. Aromas of ripe white fruit such as pear, accompanied by white flowers, roasted hazelnut and mineral notes. It is moderately concentrated with a silky texture.
Monte da Raposinha Test IV Alicante Bouschet Red
Manual harvesting for 15kg boxes. Total de-stemming, without crushing the berries, after careful selection of the grapes. Spontaneous fermentation in a stainless steel press. Malolactic fermentation and aging in stainless steel tanks. Deep color, aroma of ripe wild fruits and a slight note of eucalyptus leaves with volume, good acidity and present but soft tannins, it shows surprising freshness.
Rola Gouveio 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 Gouveio is a white wine that reveals the typicality of the grape variety. The aroma presents notes of tea, in the mouth it reveals very good body and longevity. Balanced wine with good acidity. Around 1300 bottles were produced.
Terra Chama Reserve White
Vineyards aged 23 years. Manual harvest into 20 kg boxes. Grape selection on the sorting table. Total destemming and light pressing where the must was obtained by the open spout process. Subsequently decanted statically at low temperature for a period of 24 hours. Partial fermentation of 15% in used Hungarian oak barrels and 85% in stainless steel vats at a constant temperature of 16ºC for a period of 21 days. Natural aging in contact with fine lees for 20 months in stainless steel vats, followed by aging in the bottle for 9 months. Minimal intervention. Medium pale color, straw hue. Delicate aroma of orange blossom combined with white stone fruit. In the mouth it has a long finish, with a balanced volume.
Quinta do Sobral Reserve 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 second year French oak barrels, where it remained for 12 months, completing the malolactic fermentation here. Intense ruby color, notes of vanilla, cocoa and chocolate. In the mouth it is balanced and fresh, with present tannins and a long and soft finish. It is an elegant and harmonious wine, it is focused. Spice notes like white pepper, cinnamon, with more complex and more rustic aromas.
Bacalhôa Moscatel Roxo Rose
Quinta Dona Sancha Touriga Nacional Red
Manual harvest in 20kg boxes, fermentation in stainless steel vats at a controlled temperature between 22º-24ºC for 14 days. Stage for 12 months in 500L French oak barrels and 24 months in bottle. Deep ruby color, intense aroma with hints of ripe black fruit. In the mouth it is expressive, elegant, with good structure and a long finish.
Mio de M.O. Reserva Toro Red
Torre de Palma White
The grapes were harvested manually and transported in small boxes to the cellar where they were stored in a cold chamber at 3°C for 24 hours. They were then selected and gently pressed. The must was cold decanted (10°C) and then fermented in French oak barrels. After alcoholic fermentation, the wine aged for 6 months in barrels with battonage and sur lie. Crystalline wine, with greenish yellow tones, fruity aroma with notes of yellow plum and pineapple. In the mouth, it has an excellent volume, dense but with good refreshing acidity.
Torre de Palma Arinto Alvarinho White
The grapes were harvested manually and transported in small boxes to the cellar where they were stored in a cold chamber at 3°C for 24 hours. They were then selected and gently pressed. The must was cold decanted (10°C) and then fermented in used French oak barrels from Burgundy. After alcoholic fermentation, the wine aged for 6 months in the same barrels with battonage and sur lie. Crystalline wine with green tones, complex and elegant aroma with notes of green apple, lime and wet stone. Flavor rich in fruit, dry and mineral. Excellent acidity.
