Quinta do Gradil Reserva White
40% of the batch was fermented in new and used French oak barrels. The remainder fermented in stainless steel vats for 14 days. The wine fermented in barrels remained there for 7 months. A classic blend, with dried fruit and apricot from the French variety and citrus notes of orange and lemon from the Portuguese variety. Full body, discreet smoked, in a complex, intense and persistent, sophisticated and elegant set. Contains sulfites.
Tons de Duorum White
Ribeiro Santo Bruto White
The Arinto and Bical grapes were totally destemmed and immediately pressed in a pneumatic press. The tear wort was cooled and decanted at low temperatures for 24 hours. The fermentation took place in a stainless steel tank with a temperature control of about 16ºC, for 3 weeks. It aged only in stainless steel to preserve all the aromas of fresh fruit. The sparkling process followed the traditional bottle fermentation method, which took place in a cool cellar for nine months. Light straw color, aromas of green apple and tropical fruits. It has a citrus citricity, fine and elegant bubble. In the mouth it has good acidity, it is fresh and crunchy. Contains sulfites.
Doravante White
Atlântico White
Art.Terra Curtimenta White
Mechanical harvest. Partial stalking. Fermentation in a mill with whole berries. Step on foot. Controlled temperatures between 18º and 25º, maceration after fermentation of 8 days. Aging for 6 months in used French oak barrels of 400L. Orange color, fresh notes of mandarin, mint and cinnamon. Soft tannins, medium body. Good freshness and minerality. Contains Sulfites.
Art.Terra Amphora White
Manual harvest. Carving fermentation with indigenous yeasts. Skin maceration of about 60 days. Stage for 3 months in hoists on lees. Golden yellow color, aromas with notes of smoke, spices and eucalyptus. Dry palate with silky tannins and medium body. Earthy notes good freshness and minerality. Contains Sulfites.
Casa Relvas Vidigueira White
Manual harvest. Total stalking. Pre-fermentation maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats for 10 to 15 days. Internship for 3 months sur lies. Citrus yellow color, intense aroma of tropical fruits, with hints of vanilla and light mineral. In the mouth it is fresh and balanced with a long and persistent finish. Contains sulfites-
Herdade de São Miguel Colheita Selecionada White
Manual harvest. Total stalking. Pre-fermentative maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats (50%) and in 400L barrels for 20 to 30 days. Aging for 50% for 4 months in French oak barrels. Citrus yellow color, complex aroma of tropical fruits and white flowers with notes of butter and coconut. Fresh attack, fine acidity and sharp body. Quite mineral and harmonious. Long finish. Contains Sulfites.
Herdade dos Grous Concrete White
Quinta do Boição Reserva Arinto-Chardonnay Bruto White
Harvested early with 11.2% probable alcohol and total acidity at 6.5. Light pressing, static decantation for 48 hours at 8ºC, fermentation at 15ºC for 3 weeks. Stage for 12 months in contact with the yeasts. Citrine color, fine bubble, citrus aroma with some toasted notes. Full-bodied, smooth, creamy flavor with buttery nuances. Contains sulfites.
Quinta do Boição Colheita Tardia White
Pressing with stalks, fermentation at 13ºC, aging for 10 years in French oak barrels. Amber color, intense and exuberant aroma where toasts and nuts predominate. It elegantly combines the natural acidity of Arinto with unctuousness and minerality, presenting itself complex and with a pleasant and persistent finish. Contains sulfites.
