Showing 1–12 of 45 results

Adega de Borba Garrafeira Red

24,32 
The grapes were crushed gently with total destemming, which was followed by the alcoholic fermentation process in a stainless steel mill, with moderate mechanical treading, ending in maceration for 10 days, under temperature control at 24ºC. The wine aged for 12 months in French and American oak barrels. After light filtration, bottling took place and a final stage in a 30-month cellar in the bottle. Deep garnet color, good aromatic intensity to very ripe black fruits, cocoa and toasted nuts. A soft flavor with silky tannins of raisin fruit and wild berry, full-bodied but with a long-lasting freshness. Contains sulfites.

Adega de Borba Grande Reserva Magnum 2013 Red

56,10 
Garnet color with red nuances. Good aromatic intensity, with emphasis on fruits of the forest, chocolate, tobacco and toast. Soft flavor, with freshness, texture of strong and unctuous tannins to fruits of the forest and spices. Silky, prolonged and persistent finish of great elegance. Contains sulfites.

Adega de Borba Grande Reserva Red

19,99 
Manual harvest, degummed and fermented grapes with thermal control in a small volume stainless steel mill with a moderate mechanical step. Malolactic fermentation in new barrels selected from French oak in an air-conditioned environment, followed by a stage in new barrels for wine-wood integration, 18 months. After a gentle filtration, the wine was bottled and rested for thinning for 12 months in the basement. This wine was made from grapes from the oldest vineyards in the region of Borba, with two of the most emblematic and representative grape varieties of the region, Trincadeira and Alicante Bouschet, settled in shale soils. Color grenade with red nuance. Good aromatic intensity, with emphasis on forest fruits, chocolate, tobacco and toast. Flavor soft, with freshness, texture of strong tannins and oily to black fruits and spices. Silky, prolonged and persistent finish of great elegance. Contains Sulfites.

Adega de Borba Reserva 3x Red

35,53 
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.

Adega de Borba Reserva Magnum Red

26,27 
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.

Adega de Borba Reserva Red

9,45 
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.

Alabastro Red

4,07 
The proof features a deep ruby color and intense aromas of red fruits. In the mouth it is full bodied, and soft with a good feeling of freshness and where you can notice the flavors of the red fruits combined with notes of spices. The Alabastro, with its aromatic richness, accompanies meat dishes or grilled fish, salads and fresh cheeses. Contains Sulfites.

Cartuxa Colheita Red

20,91 
Produced from the varieties planted in the vineyards of the Fundação Eugénio de Almeida. When the grapes reach the ideal maturation state, they are collected and transported to the warehouse, where the technological process begins with total detachment and light smearing. Then, the grapes are fermented separately, in stainless steel vats, at a temperature of 27ºC, followed by prolonged post-fermentation maceration. It was aged for 12 months in tons and French carvalho barrels. Contains sulfites.

Cartuxa Reserva Red

41,80 
These wines associate their quality with the name of the Carthusian monks who, since 1598, lead a solitary prayer life in the Monastery of Santa Maria Scala Coeli. Produced from the carefully selected vine varieties, Alicante Bouschet eTincadeira, planted in the older vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal stage of maturation, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. The grapes are then fermented separately in stainless steel vats and French oak vats, at a temperature of 27 ° C, followed by 15 day maceration. This wine aged for 15 months in new French oak barrels and 12 months in the bottle. Contains Sulfites.

Conde d’ERVIDEIRA Private Selection Red

41,49 
Mechanical harvest and Night. The Touriga Nacional is fermented in "vinimatics", while the Alicante Bouschet ferments in mills equipped with robot of mechanical step. Temperature controlled from 22º to 24ºC. Stage 12 Months in new French oak barrels. Longevity from 6 to 8 years. It presents an elegant and complex aromatic profile, associated with a striking structure, has high persistence and longevity. Contains Sulfites.

Conde d’ERVIDEIRA Vinho da Água Red

19,49 
Selection of the best lots of grapes. vinified caste by caste. The Aragonez is fermented in "vinimatics", while the remaining varieties ferment in mills equipped with mechanical step robot. The process proceeds at a controlled temperature of 25ºC. Thanks to submergence gained body, youth and structure, becoming more aromatic, with a more violaceous and without oxidation. Contains Sulfites.

Dom Martinho Red

5,64 
Stage for 6 to 9 months in deposit. This wine is very expressive in the aromas of ripe wild fruits, especially in the ripe red fruits and some jam. The balanced acidity of this wine gives it a unique freshness and balance. Contains Sulfites.