Montes Claros Reserva White
Grapes from previously selected vineyards follow strict ripeness control before the harvest decision. In the cellar, the process of total destemming and light pre-fermentative maceration follows, clarification for 18 to 24 hours. Then alcoholic fermentation starts at 15ºC, followed by a light and partial aging in French oak barrels with “batônnage sur lies”. The grape varieties were accompanied separately during the stage, the final blend being made only with the best wines. Crystalline appearance, greenish to golden color. Intense, complex aroma, elegant in character, suggesting notes of tropical fruits, pineapple and light vanilla, with a subtle presence of French oak. Structured, generous, harmonious and balanced in the mouth. Soft palate, refreshing due to acidity and persistent citrus and tropical fruits in the long finish. Contains sulfites.
Marquês de Borba Vinhas Velhas White
The grapes are cooled in a refrigerator before being vinified. The fermentation takes place in stainless steel tanks with temperature control. After 1/3 of the alcoholic fermentation, the wort is transferred to new and used barrels where the fermentation is completed. Staged for 8 months in French and Hungarian oak barrels. Crystalline-looking white wine. In the aroma there are citrus fruits, such as grapefruit and lemon, accompanied by a toast coming from the barrel but not overlying the fruit. Great freshness and minerality in the mouth, showing a slight fat from the stage on the lees. Contains Sulfites.
Marquês de Marialva Blanc de Blancs White
Total destemming, soft pressing, natural static settling. Alcoholic fermentation at 18ºC. Foaming by the classical method. Minimum of 9 months in basement and 1 month after degorgement. Citrus color, with a defined and persistent bubble. Young aroma with nuances of toast and dried fruits. In the mouth it is fruity, fresh, crunchy mousse and good persistence. Contains sulfites.
Marquês D’Almeida Grande Reserva White
Aging for 8 months in new French oak barrels with battonage. A new wine from Cepas Velhas. Aromatically it is a very fresh wine, with citrus fruit, in harmony with light floral nuances and strong mineral notes typical of the Terroir. Note the presence of wood in an elegant and harmonious way. Finishes long and persistent. Contains sulfites.
Maçanita Arinto Indígenas White
Selective manual harvest in 20 kg baskets, pressing the whole bunch, spontaneous fermentation of indigenous yeasts in horizontal stainless steel vats on lees. 100% Arinto from the Azores. Arinto dos Açores is an autochthonous variety, exclusive to the islands of the Azores, having in common with Arinto from the mainland only its name and good acidity. Clean citrus yellow color. Pure mineral aroma, citrus with notes of grapefruit. Tense attack, fresh with a very present minerality and acidity, good persistence and salty notes, iodine, toasted bread. Contains sulfites.
Maçanita Arinto Sur Lies White
Selective manual harvest in 40 kg baskets, pressing of whole bunch, transfer after 24 hours to fermentation vats of 600-1000L, laid out as barrels, and the musts during fermentation are subject to “battônage”. Clean citrus yellow color. Pure, citrus mineral aroma with grapefruit notes. Tense, fresh attack with a very present minerality and acidity, good persistence and saline notes. Contains sulfites.
Maçanita Vinha Centenária White
Produced from a vineyard over 100 years old where Arinto dos Açores dominates, but there are also Verdelho, Boal (Malvasia Fina) and Alicante white (Boal de Alicante). Harvested by hand, selection on a selection table, direct press, cold decanted 12h, first presses vinified in stainless steel in a horizontal vat, 2nd presses fermented in French oak barrels for 3 years of use, without batonnage for 9 months. Yellow citrus-straw color, iodine aroma, salt, linden. In the mouth, dense concentrated attack, acidity cuts in half and remains until the end of the tasting, salt and iodine, it is a sea slap. Contains sulfites.
Kompassus Reserva White
Harvest made at different times due to different stages of maturation. Bical harvested in the last week September and harvested Arinto 2nd week October. Fermentation and stage in used barrels of 400 liters during 8 months. Made with Arinto and Bical, to be very thin and elegant in aroma. With mineral notes touches of fresh herb and spices. Young, very classy, wide mouth, very fresh, high quality citrus fruit, discreet smoked, long and distinguished finish. Contains Sulfites.
Kompassus Private Collection White
Cercial harvested in the first week of September, after a prolonged period of rains. while the Arinto was harvested in the 3rd week of October. Total fermentation and 7 months stage in new and used 400 liter barrels. Good connection between fruit and wood, all in a register of good balance. A lot of structure, intense flavor and beautiful acidity. A set of great level with great gastronomic aptitude.
Contains Sulfites.
Kompassus Colheita White
Insula Arinto dos Açores White
Grapes from Pico Island. Selective manual harvest in 15kg boxes, soft pressing of the entire bunch, decanting after 24h of sedimentation, for fermentation vats. The Arinto dos Açores grape variety, exclusive to the Azorean islands, produces unique wines, which express great freshness, citrus aromas with a tropical touch in conjunction with the salinity provided by the Atlantic surroundings and the typical minerality of basaltic volcanic soils. Contains sulfites.
