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.
