Pedra Cancela Bruto White
Base wine, prepared at the optimum time of ripening of the grapes for this type of product, fermented at temperatures not exceeding 14ºC. The second fermentation by the classical method took place over a period of more than 15 months. After that the remouage and degorgement were carried out. Stage of Cave of 15 months and 2 months after degorgement, before being released to the consumer. Bright yellow-green color, citrus scent with an interesting mineral touch. Fresh wine, mineral, green and yellow fruit, with good balance. End of test pleasant sensation of freshness. Contains sulfites.
Campolargo Cerceal White
After decantation, fermentation in barrel used without temperature control. Batonnage with thin lees until bottling. Very fine in the aroma, with notes of white flowers. Citrus color, very fine in the aroma, with notes of white flowers. Palate in the mouth confirms the finess of the aroma, with slight notes of white fruit. Test very good structure and freshness. Contains Sulfites.
Campolargo Bruto White
After decantation, fermentation in stainless steel tank with controlled temperature. Second bottle fermentation (classic method) with minimum stage of 12 months. Citrus yellow color with attractive aroma and palate with good notes of sour apple and orange. Well structured end of the test, with the fruit expressive and always present, well balanced. Contains sulfites.
Pedra Cancela Seleção do Enólogo White
Pedra Cancela Signatura White
Fermentation in French oak barrels at controlled temperature. Stage 12 months in French oak barrels with battonage and 2 months in stage cellar. Originating in one of the (few) old white vines in Dão, it is an opulent wine, with clear notes of barrel wrapping the fruit, very creamy and deep, elegant citrus fruit to prolong the final. To grow in bottle. Contains Sulfites.
Doravante White
Vista Alegre 10 Anos White
Vinification according to the traditional method for Porto. After gentle crushing with partial destemming, alcoholic fermentation with skin maceration follows. Fermentation takes place under controlled temperature and is interrupted by the addition of wine spirit. The entire winemaking process, which is monitored by the oenology team, takes into account the grape varieties, their degree of maturation and the desired sweetness. This wine is the result of a selection and combination of white wines, aged in oak casks for over 10 years. A very versatile wine, in addition to being an excellent aperitif, it can also be paired very well with foie gras, cheeses, desserts, or simply enjoyed alone. Serve chilled, at a maximum temperature between 10°C and 12°C. Keep the bottle at a constant temperature and protected from strong light. Preferably consume within 16 to 18 weeks after opening. Contains sulfites.
100Hectares Filigrana Grande Reserva White
Aging for 6 months in French oak barrels. With a very delicate and elegant profile, the floral and fruit notes stand out. The barrel, very discreet, provides harmony and complexity, creamy texture in the mouth and a good structure supported by a firm acidity. Long, mineral and elegant finish. Contains sulfites.
Quinta de Saes Late Release Cerceal White
Poças Fora da Série Cerceal White
Hehn Reserva Bruto White
Manual harvesting. Pressing whole grapes with separation of the first fraction of the must. Base wine fermentation after storing the must for 15 to 20 days at a temperature of 17-20°C in stainless steel tanks with a cooling jacket. Minimum 10 month aging on the lees. Medium intensity straw yellow color. Dried fruits, particularly walnuts in the basket, originate from the long stage. Full, round and fresh, with good volume. Soft and very well integrated. Contains sulfites.
