Pack Castello D’Alba Reserva Red 3x75cl
Discover the sophistication in every note of this extraordinary Douro wine.
Feel the surrounding complexity, where the intense aroma of Touriga Franca reveals a harmony of wild fruits and rockrose. The spices and red fruits of Tinta Roriz delicately intertwine, while the fresh and elegant floral notes of violet of Touriga Nacional delight the palate.
After 12 months of aging in American and French barrels, the wine acquires mature touches, resulting in a modern and international profile. Experience full sweetness in the mouth, accompanied by extraordinarily smooth polished tannins and a long, warm finish.
Don't miss the opportunity to taste this Douro masterpiece.
Terras de Santo António Touriga Nacional Magnum Red
Terras de Santo António Reserve Magnum Red
Marques de Casa Concha Cabernet Sauvignon Red
Monte da Raposinha Reserve Red
Manual harvesting for 15kg boxes. Total de-stemming with slight crushing after selecting the grapes. Fermentation in stainless steel vats at controlled temperatures. Partial aging (60%) for 12 months in used French oak barrels. Notes with floral notes and bergamot from Touriga Nacional and ripe red fruit, to which are added the light and toasted notes of the barrel. Mouth with good acidity, volume and present but soft tannins.
Terra Chama Jaen Grand Reserve Red
Grapes from 23-year-old vines, hand-picked into 20kg boxes. Second selection of grapes at the sorting table. Crushing with total destemming and pellicular maceration. Fermentation in stainless steel vats for 12 days at controlled temperature. Aging in new and used French oak barrels for 13 months, followed by a 6-month aging in the bottle until release. Ruby red color. Aroma with notes of cherry, blueberry and eucalyptus. On the palate it is structured, fresh and firm, with soft and silky tannins.
Quinta do Sobral Touriga Nacional 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 lasted 15 days, with mechanical treading for good extraction of color and aromas. After fermentation, it was transferred to new 225L French oak barrels, where it remained for 9 months until completing the malolactic fermentation here. Notes of berries, spices and floral notes typical of the variety. In the mouth it is enveloping with good acidity and a very elegant mineral background.
Quinta dos Roques Tinto Cão
Costa Boal Field Blend Red
Produced from Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Sousão, harvested in Cabêda (Alijo) Cima Corgo and in Pocinho V.N. Foz Côa, Douro Superior. This Superior red aged in French oak barrels for between 16 and 18 months. It has a lively ruby color and complex aroma, large volume, lively acidity, very well integrated, and finely cut tannins. Its finish is very long, elegant and highly harmonious. Edition of 6000 bottles. Contains sulfites.
Torre de Palma Musas Red
Hand harvested batch of 95% Aragonez and 5% Antão Vaz. After destemming, the grapes go to marble vats where alcoholic fermentation takes place and traditional foot treading is carried out followed by a 10-month aging period in amphora. Red color, deep, clean and bright. Exuberant aroma of fresh wild berries, black cherry, wet clay and some balsamic notes. It is dense in the mouth, with a smooth attack and an intense finish, with the presence of the characteristic tannins of Aragonez.
Vale da Raposa Tinto Cão Red
Chão dos Eremitas Moreto Red
100% Moreto. Moreto is a grape variety from the old Alentejo strain, sister to Castelão and daughter of the crossing of Sarigo x Alfrocheiro Preto grapes. The grapes, on granitic soils and in a certified integrated production system, are selected on a sorting table, 30% whole bunch and 70% destemmed, falling by gravity into the vat. Spontaneous fermentation and 40-day maceration in skins, followed by an 18-month aging in old barrels. Intense ruby color, medium concentration, almost ripe black fruit, with forest notes, full attack, concentrated with good freshness and persistent structure at the end of the tasting.
Horta Osório Reserve Magnum Red
After manual harvesting, the grapes are transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once at the cellar, the boxes are unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which are transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225 L oak barrels for 18 months. After bottling, the wine aged for another 12 months in the bottle. It is a ruby colored wine with deep intensity. In the aroma, it presents notes of ripe black fruit, woods and balsamic nuances characteristic of the terroir of the H.O, in perfect harmony with the spicy and complex notes of the Old Vineyards. In the mouth, it presents structuring tannins balanced by the natural freshness of the wine and in harmony with the notes of aging in barrel.
Horta Osório Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different batches aged in 225L oak barrels for 14 months. After bottling, the wine aged for another 6 months in the bottle. It is a ruby colored wine of medium intensity. In the aroma, it presents notes of fresh fruit with a predominance of red and black fruit. In the background, it is possible to feel the complexity of the spices from the barrel stage. In the mouth, it is fresh, with polished tannins that give structure and volume to the final set.
Horta Osório Sousão Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the plot and age of the vine, a specific protocol was performed for the Sousão variety. Using gentle vinification techniques, it was possible to extract all the varietal character of the variety but demonstrate its finesse. After malolactic fermentation, the wine aged in 225L oak barrels for 14 months. After bottling, the wine aged for another 8 months in the bottle. It is a ruby colored wine and almost opaque. In the aroma, it presents notes of black fruit, blue fruit and very resinous and balsamic. In the background, it is possible to feel the complexity of the spices from the barrel stage. In the mouth, it is very fresh, with polished tannins that give structure and volume to the final set and great storage capacity.
Horta Osório Reserve Red
After manual harvesting, the grapes are transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once at the cellar, the boxes are unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which are transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225 L oak barrels for 18 months. After bottling, the wine aged for another 12 months in the bottle. It is a ruby colored wine with deep intensity. In the aroma, it presents notes of ripe black fruit, woods and balsamic nuances characteristic of the terroir of the H.O, in perfect harmony with the spicy and complex notes of the Old Vineyards. In the mouth, it presents structuring tannins balanced by the natural freshness of the wine and in harmony with the notes of aging in barrel.
Horta Osório Pontão Grand Reserve Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225L oak barrels for 18 months. After bottling, the wine aged for another 24 months in bottle. It is a ruby colored wine with deep intensity. In the aroma, it is very young and full of fresh fruit, concentrated blackberry, black currant, forest with balsamic and spicy nuances from the barrel. In the mouth, it presents both powerful and fine tannins, giving this wine an enormous capacity for keeping.
Horta Osório Achado Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225L oak barrels for 18 months. After bottling, the wine aged for another 12 months in the bottle. It is a ruby colored wine with deep intensity. In the aroma, it is very complex, between notes of wild fruit, “sous-bois”, black fruit and balsamic freshness. In the mouth, it presents very fine and polished tannins that provide structure and finesse at the same time.
Menin Douro’s New Legacy Reserve Red
Careful selection of grapes on a sorting mat, followed by total destemming, crushing and transport by gravity to stainless steel fermentation tanks. Pre-fermentative maceration at low temperature for 48 hours, followed by alcoholic fermentation at controlled temperatures between 25-27ºC. In view of the high qualitative potential demonstrated, an additional period of skin maceration was followed, enhancing the structure, depth and complexity of the wine, after which it was transferred to 225l oak barrels. Aged for 18 months in 90% French and 10% American oak barrels. Menin Douro’s New Legacy Reserva is a wine that has an intense ruby color, very fine aromas of sour cherry, cassis and dark chocolate, where at the same time it manifests balsamic and cherry notes, nutmeg and peppermint. It reveals a well-structured mouth, but full of harmony and freshness, with a long and persistent aftertaste.
São Domingos Reserve Red
Paulo Laureano Alfrocheiro Red
Paulo Laureano Dolium White
The white icon of the company, this is a wine from the oldest vineyard in Antão Vaz that the company owns, with very small productions, but with unparalleled quality and concentration. It is a grape variety with an Alentejo accent, consensual, rustic but well adapted to hot, sunny climates and the gentle slopes of Vidigueira. This Antão Vaz is fermented and aged for a long time in new French oak barrels. A rarely released wine, with a limited production and with a distinct profile from the ex-libris variety of Vidigueira. Very fine and elegant notes of ripe tropical fruit, marked minerality mixed with citrus notes. White spices and subtle toast. Structured, very fresh and with a long and elegant finish. It also has a special appetite for an excellent evolution in the bottle.
Primavera Touriga Nacional Reserve Red
Primavera Bairrada Touriga Nacional Red has an intense garnet color with purple nuances. The aroma is intense black cherry and raspberry, with notes of violet and earl gray. In the mouth it is juicy, full, harmonious and enveloping, with a lively acidity and balanced tannins. The finish has some complexity.
Primavera 75 Anos Red
Clear, garnet color. It has good volume, the tannins are very present, but without great aggressiveness. It has a lively acidity that gives it minerality. Intense and complex aroma, with very ripe red fruit and balsamic notes from wood, where it aged for 12 months. The finish is long, fresh and complex.
