Vicentino Gama Poente Colheita White
Fermentation took place separately, by variety, and for 18 days at 15ºC, followed by a 5-month aging period on the lees, in stainless steel vats. A reflection of the harmony between the Atlantic and the Alentejo, Vicentino Colheita Branco displays a remarkable freshness, which comes from the lively acidity that this duality offers. Added to this is its slightly vegetal character that results from an original blend of grape varieties, revealing an extremely pleasant and refreshing wine. Contains sulfites.
Cortes do Reguengo White
Manual harvest, transport in 14kg boxes. Grapes are cooled in a cold chamber for 24 hours to 10ºC. Followed by sorting on a sorting table, destemming, pressing and cold static decanting. Fermentation in 500L barrels and aging for nine months. Rich and complex aroma, fruity with light floral notes, well integrated with the smoke from the barrel. In the mouth it is fruity, balanced, with a very present acidity and a long and fresh finish. Contains sulfites.
Costa Boal Superior White
Produced from Rabigato, Viosinho, Arinto and Fernão Pires, this Superior white aged in French oak barrels for between 6 and 8 months. It presents corcitrin and aromatic complexity in excellent combination with mineral notes. In the mouth, it reveals body, elegance and a fine acidity, well present and balancing the entire structure and volume of the wine. Edition of 3000 bottles. Contains sulfites.
Altano Reserva White
Castello D’Alba Superior White
Manual harvest into small 15 kg perforated boxes, fermentation in a reductive environment, using very gentle crushing and pressing processes under an inert atmosphere in order to preserve all the aromatic potential of the grapes. A great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigor, being responsible for the intrinsic quality of the future wine. The entirety of the wine ferments in stainless steel vats and remains there after a small racking on fine lees with periodic “battonage” preparation until the final batch is made. Aging in stainless steel vats with preparation of fine lees - 'batonnâge' until bottling. Great concentration and aromatic purity, with mineral character in balance with discreet notes of exotic fruits and citrus. In the mouth it shows a lot of volume and freshness, very long with very lively natural acidity. Contains sulfites.
Quinta do Vallado Três Melros White
The grapes, mostly from 20-year-old vines, are harvested by hand and vinified in the open spout system (85% of the wine ferment in a stainless steel vat for about 1 month at a controlled temperature between 14º and 16º C. The rest of the wine ferment in used 500 liter French oak barrels). It presents a foral aroma and very ripe fruit with some citrus notes. Good structure, very mineral and fresh, with balanced and persistent flavor. Contains sulfites.
Quinta da Romaneira Reserva White
100% of this wine is fermented in French oak barrels for 20 days at temperatures between 16 and 18 degrees centigrade. It did not undergo malolactic fermentation and selected yeasts are used. 100% of this wine is fermented in French oak barrels, where 25% are new and 75% used. Batonnage is carried out for three months, once a week. This wine is a blend that presents a light golden color. The aroma is intense, fresh, with mineral notes and different fruity and floral notes. In the mouth it is full and very fresh due to its acid balance. It has a long aftertaste with slight notes of wood. Excellent wine for grilled fish and white meats. Contains Sulfites.
Rola Reserva White
Rola Late Harvest White
Rola White
Pacheca Grande Reserva White
Pacheca Reserva White
Stage in French oak wood used for 9 months. It presents an intense aroma with notes of white fruits, tropical fruits and light citrus. In the mouth it presents a lively attack, with a very good structure and natural acidity that gives it a well balanced freshness with post-fermentative wood notes. Very harmonious finish. Contains Sulfites.
Porttable White
Vinification according to the traditional Port wine method. After partial destemming, the grapes are crushed in stone presses. Fermentation under controlled temperature. Floral and fruit notes. Light and well balanced in the mouth, with a good volume plus some complexity resulting from aging in wood. Contains sulfites.
Arribas do Douro Superior White
The white grapes that make up this wine come from schist soil vineyards planted at an average altitude of 350 meters, with northeast exposure, between Freixo de Espada à Cinta and Barca d'Alva. Hand picking vintage. The grapes are slowly pressed, followed by fermentation at a temperature of 16ºC in French oak barrels with battonage. Aging for 6 months in French oak barrels and stainless steel vats with Battonage. Strong traces of minerality and citrus, with a light touch of wood caused by aging in French oak barrels. Contains sulfites.
Quinta da Pedra Escrita Magnum White
Organic wine: Manual harvest for small 15 kg perforated boxes, fermentation with cold technology, in a reductive environment, with controlled temperature around 16ºC. The grapes are pressed without crushing and without destemming under an inert atmosphere in order to preserve all the aromatic potential of the grapes. A great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigor, being responsible for the intrinsic quality of the future wine. The entire wine is fermented in used French oak and remains there after a small racking over fine lees with periodic “battonage” stirring until the final blend is made. 6 months in French oak barrels, fermentation and agitation stage with fine lees, coming from the very sandy Upper Douro granitic soil at an average altitude of 575 meters. It has a citrus and mineral aroma, grapefruit notes, discrete exotic fruits and country flowers. Very persistent and fresh mouth with very lively citrus notes, resulting in a very elegant set.
Castello D’Alba Viosinho White
Manual harvest for small 20 kg perforated boxes, soft pressing of the whole bunches without destemming, in order to preserve the integrity of the grapes as much as possible, natural fermentation with indigenous yeasts at a controlled temperature between 16-17ºC in order to obtain the maximum expression of the combination: variety, soil and climate. After the alcoholic fermentation, the wine was in contact with the fine lees, having been raised and stirred for about a month in stainless steel vats in order to gain creaminess and volume in the mouth. After bottling, the wine aged in bottle for 3 months before being placed on the market. It presents an intense aroma, of mineral character in balance with discreet notes of exotic fruits, melon and grapefruit. Acidity and freshness with fruit dominate the palate, feeling the same fruit as the nose, structured and smooth with very fresh acidity. Contains sulfites.
Pasmados White
Fermentation at 18ºC. Aging for 3 months in 2nd year French oak barrels with bâtonnage, resting in our cellars the rest of the time. Straw yellow color, aroma of dried fruits (nuts, hazelnuts), very ripe pineapple, melon, harmonious, elegant, great evolution. Fruit present, some oak, good acidity, complexity. Long finish. Contains sulfites.
Papa Figos White
Features a bright color with greenish nuances. Its aroma is intense, with tropical fruits like pineapple and passion fruit, white fruits and mineral notes that are out. It has good volume, lively acidity and is well integrated into the palate, fruity notes with tropical fruits standing out and some minerality. Its finish is extremely harmonious and persistent.
Contains Sulfites.
Mãos Reserva White
The grapes were carefully selected in the vineyard and in the cellar. Mãos Reserva Branco, fermented and aged at controlled temperatures for 10 months in new French oak barrels. Predominant aroma of peanuts, tea leaves and citrus notes. In the mouth it is dense and buttery. Acidity very present at the end of the tasting. Contains Sulfites.
Quinta das Herédias White
Total destemming and pressing. Selection of grape must and post cooling and decantation at low temperature. Fermentation in stainless steel vats with temperature and around 15ºC for 20 days. About 15% of the wine ferment and age for 6 months in a 500L French oak barrel. The barrel aging allowed this wine to stand out from all its most mineral characteristics. Floral in aroma, but in harmony with the barrel, this wine is very complete, with a remarkable volume and structure from the first taste. The citrus notes and the minerality, give freshness to the wine, keeping the aftertaste vibrant and long. Contains sulfites.
Flor do Tua Reserva White
Flor do Côa Reserva Especial White
Esporão Colheita White
The grapes were partially fermented in concrete vats. After fermentation, the wine remained on fine lees for 4 months, under conditions of micro-oxygenation unique to this type of deposit, which respect and amplify the character of the wine. Crystalline appearance, straw color with greenish reflections. Citrus fruit, especially lemon, with hints of white fruit and some green leaf.
Conde d’ERVIDEIRA Branco de Inverno White
Night harvest, under the luminosity, brightness and company of the moon. Fermentation in barrels, under a temperature control. The wine is then subjected to a battonage process. Aromatically intense, this white immediately brings us to the tropical expression of Antão Vaz, pineapple, mango and apricot. In evidence, Viosinho reigns, bringing to us the expression “Winter”, where acidity and minerality, freshness transmit life to the group. This Winter White is aged in Hungarian oak barrels for a period of 6 months, where it acquires structure, volume and elegance, making this wine a wine with an enormous gastronomic aptitude. Contains sulfites.
Boina White
Nuno Aguiar and António Olazabal Ferreira launched this wine called Beret, with an original and appealing label. It is the first in a series of wines that the duo began to produce in Douro and Trás-os-Montes, under the Portugal Boutique Winery project. A white made with the varieties Viosinho, Rabigato and Códega de Larinho, with notes of citrus and white flowers. In the mouth it is very fresh, balanced and with a very elegant finish.
Contains Sulfites.
Três Bagos Reserva White
Aging and winemaking in stainless steel vats and new French oak barrels. Bright yellow citrus color. Very fresh and aromatic nose, it is intense, complex, full of fresh fruit like pear and melon, and with some citrus notes. In the mouth it is fresh, full of fruit and with minerality, it is complex, tasty and with balanced acidity. It has a long and very fine finish. Contains sulfites.
Quinta de Ventozelo Viosinho White
Manual harvest, during the month of September for 25 kg boxes. After a selection of bunches in the vineyard, the berries were chosen by optical sorting, choosing the perfect berries. These were then refrigerated, de-stemmed and pressed in an inert environment. The subsequent decantation and fermentation took place at a temperature of 16°C. This single variety has a very fresh character, with a pale and crystalline appearance. Very lively on the nose, reveals expressive fruit with a floral touch. On the palate it is a balanced wine, with good volume, assertive acidity and minerality. Contains sulfites.
Quinta de Ventozelo Reserva White
Manual harvest, during the month of September. At the entrance to the winery, the grapes were rigorously selected. This was followed by fermentation in stainless steel vats at low temperatures (15-16º), in order to enhance the fermentative aromas of the varieties. Combined in 300 liter French and Hungarian oak barrels for 6 months. This Reserva displays a very elegant profile. On the nose, citrus aromas stand out, but also notes of apricot and a floral touch. On the palate it has vibrant acidity and structure, with a long, mineral finish. Contains sulfites.
Quinta Vale Dona Maria Vinhas do Sabor White
Messias 10 Anos White
Wine from pelicular maceration fermented at a controlled temperature (18-20ºC), which when the must reaches the desired sweetness value, the fermentation is interrupted by the addition of brandy (77%), and then aged in oak wood until bottled. Messias 10 Years white has a golden color, in the nose stand notes of vanilla and spices, combined with a floral touch. In the mouth it confirms all these aromas, which combining a subtle wood and a good acidity give unique characteristics to this wine, which has a long and pleasant aftertaste. Contains sulfites.
Flor das Tecedeiras White
Citrine color very bright, young and intense aroma. Its floral side stands out immediately followed by aromas of Asian fruits (lily), citrus fruits (grapefruit) and aromas of vegetables (green asparagus) that give it a lot of freshness. Dry wine, fresh acidity, mineral revealing in mouth its more citrusy side. Fresh, elegant and persistent finish. Manual harvesting, transport of grapes in small boxes. Manual choice of curls. Total destemming followed by gentle pressing in a pneumatic press. Static clarification of must. Fermentation in stainless steel tank, with temperature control. Contains Sulfites.
Castello D’Alba Reserva White
Manual harvest for small 15 kg perforated boxes, fermentation with cold technology, in a reductive environment, with controlled temperature around 16ºC, using very gentle crushing and pressing processes under an inert atmosphere in order to preserve all the aromatic potential of the grapes , a great effort is made so that all pre-fermentative operations are carried out within the strictest rigor, as they are responsible for the intrinsic quality of the future wine. Part of the wine ferment in used French oak and remains there after a small racking over fine lees with periodic “battonage” stirring until the final blend is made with stainless steel wine. Fermentation and aging in French and American wood with agitation of lees for 6 months until filling. Complex aroma, mineral in balance with exotic fruits, citrus fruits, white flowers of the field, in addition to discreet and suggestive toasted barrel notes. In the mouth it is plump and creamy, with volume and freshness, very long. Contains Sulfites.
Carm White
The grapes were vinified with total destemming, followed by gentle crushing and skin maceration for about 12h. After this period in an inert atmosphere, the pressing was done in a pneumatic press, followed by a period of clarification of the must, from 24 to 48 hours depending on the variety and the state of maturity. The alcoholic fermentation took place at a controlled temperature between 12 and 14º. The wines aged in stainless steel on fine sludge until bottling. On the nose, this harvest made it possible to obtain a very fresh wine, with citrus fruit, in harmony with light floral nuances and strong mineral notes. It has good volume in the mouth and a very long and fresh finish. It is an ideal white to accompany: fish, seafood, white meat and salads. Contains sulfites.
Carm Reserva White
With the most modern technology and total temperature control we eliminated curls that were not in perfect condition, the grapes were vinified with total destemming, followed by soft crushing and skin maceration for about 12 hours. After this period over an inert atmosphere the press was pressed in a penumatic press, followed by a period of clarification of the must of 24 to 48 hours depending on the variety and maturity stage. Vinification in hyper-reduction, fermentation at 12ºC and transfer under controlled atmosphere. The wines were sucessively stamped in stainless steel and French oak barrels on bottonage until bottling. Contains Sulfites.
Quinta do Côa White
Intense aroma, elegant to tropical fruits with mineral nuances. In the mouth is an elegant and fresh wine with citric notes. It has a very fresh and balanced finish. Manual harvesting in 18kg boxes, grapes stored for 24 hours in a cold environment. Pressing of the degummed grapes, cold decanting and fermentation at a controlled temperature.
Contains Sulfites.
Raposeira Super Reserva Peerless White
Pressing in a pneumatic press, fermentation in stainless steel vats and bottle aging. Internship for 4 years. Crystalline with very fine and persistent bubble release. Slightly straw color, fruity, fresh and delicate aroma. Characteristic crude flavor with good acidity, balanced and fine. Contains sulfites.
