Trincadeira

In the cellar José de Sousa still some ancestor techniques of vinification are used, being the most emblematic the use of the carving in the fermentation of the grapes. The essence of small-scale winemaking has changed in over two thousand years. In this process, the grapes previously crushed on foot are stoned by hand on a ripening table. The fermentation takes place with 30% of the stalks, in hoists with an average capacity of 1,600 liters at a temperature that is around 28ºC, being controlled by watering the hoists 4 times a day. The fermentation takes approximately 8 days, leaving the wine in maceration after fermentation until November. After the pressing of the masses, part is staged in hoists for a period of around 16 months in which an olive oil film is used to prevent oxidation. The other part was stamped on 500-liter brown casks. At the same time, the rest of the stall was fermented in a "task" (small carving with capacity of 300 liters) with a little must. This product is called ripening wine because it is the result of this ancestral technique of manual destemming. This wine is used in the final lot as "salt and pepper". Color reddish brown, aroma of nuts, spices (black pepper, cloves), clay, liqueur, evolved but not oxidized. Taste robust, dry, good acidity, very balanced, tannins present but soft. Long and persistent end of test. Contains Sulfites.

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.

In the cellar José de Sousa still some ancestor techniques of vinification are used, being the most emblematic the use of the carving in the fermentation of the grapes. The essentials of small-scale winemaking have changed in recent centuries. In this wine, a small part is made according to this Roman process, the red grapes previously trodden on foot and destemmed by hand on a table called "table of ripanço". Afterwards, a small part of the must, the films and the stench are fermented in the clay pots, and another in the wine press. The remainder of the brand is fermented in stainless steel vats. The use of cutlery confers spices and a third dimension to wine. After fermentation, the wine has a skin maceration of 4 weeks, followed by 9 months in French and American oak casks. Red color loaded with scented dates, hay, plums, toasted bread, a little clove, oak wood, vanilla, chocolate. Palate with good fruit, good acidity, tannins present but soft. Long end of test. Contains Sulfites.

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.