Howard´s Folly Reserve White
Produced in Portalegre, in the northeast of Alentejo, this wine aged 9 months in a mixture of French oak and stainless steel barrels. Complex aromas of lime and citrus with hints of smoke and toasted oak. Silky palate with great elegance and texture, good depth of fruit with vibrant acidity and a long finish.
Howard´s Folly Reserve Red
Produced in Portalegre, in the northeast of Alentejo, this wine aged 12 months in a mix of new and used French oak barrels. It has a deep intense and dark red color. Complex fragrant aromas of wild berries, with hints of earth and licorice. Soft, smooth and creamy palate, well balanced with firm tannins, giving structure and longevity.
Howard´s Folly Aldeia Red
Produced in Portalegre, in the northeast of Alentejo, this wine aged 6 months in stainless steel vats with contact with fine lees. Aroma of wild berries, blueberry, blackberry and currant. Vivid and bright red color. Aromas of spicy, intense red berries and a floral touch. Smooth fruit, juicy on the palate, very fresh, supportive tannins giving balance and structure.
Howard´s Folly Freshco? Red
Produced in Portalegre, northeast of Alentejo, in the granite foothills of Serra de São Mamede, where the colder temperatures, together with many old vines, give complexity and freshness. Placed before being gently crushed, with a short maceration period. Aged in stainless steel. Flavor of wild berries, blackberries, red currants. Long, fresh and juicy with soft tannins. Vibrant aromas of light summer fruits.
Howard´s Folly Sonhador Red
Howard´s Folly Sonhador White
Produced in Portalegre, northeast of Alentejo, in the granite foothills of Serra de São Mamede, where the colder temperatures, together with many old vines, give complexity and freshness. 15% of the batch fermented and aged for 4 months in new 500L French oak barrels. Rich and structured palate, creamy texture, fresh acidity that gives balance and a long finish. Complex aromas of citrus fruits, lychees and toast.
Howard´s Folly Sonhador Rose
Produced in Portalegre, northeast of Alentejo, in the granite foothills of Serra de São Mamede, where the colder temperatures, together with many old vines, give complexity and freshness. Aging for 4 months on fine lees. The palate shows ripe and intense red fruits, with good body and texture, vibrant acidity, adding to a long and deep finish. Refreshing and complex aromas, with ripe wild berries, raspberry jam, and a touch of vanilla spice.
Esporão Torre Red
Aged for 18 months in new barrels and second-use barrels, with a capacity of 500 liters of French oak and 5000 liter vats. At least 3 years of aging in the bottle followed. Dense almost opaque. Complex and concentrated aroma with hints of blue berry fruit combined with hints of bitter chocolate liqueur, licorice and some fresh mint. Very well integrated spice and barrel notes. In the mouth it is deep, compact, creamy, dense and precise, with a satin texture, long finish and full of character .
Esporão Reserva White
Destemming, thermal shock, skin maceration, pressing, static decanting of the must, fermentation at controlled temperatures: 70% in stainless steel vats and 30% in new American and French oak barrels. Aging for 6 months in stainless steel vats and in new oak barrels, on fine lees. Crystalline appearance, straw color with greenish reflections. Grapefruit and apricot notes, notes of mint green complemented with white pepper and nutmeg. Elegant and harmonious on the palate, balanced between fruit and spices. An intense and persistent finish. Contains sulfites.
Esporão Reserva Red
Separate harvest of each variety, destemming, crushing, alcoholic fermentation in stainless steel vats, concrete vats and small marble presses, with controlled temperatures, pressing, followed by malolactic fermentation in stainless steel vats. 12 months in American (60%) and French (40%) oak barrels After bottling, at least another 8 months of aging in bottle followed. Intense ruby color, notes of blackberries, nutmeg, licorice and a hint of black pepper. In the mouth it is rich and complex, where notes of ripe black fruit and spices predominate. Persistent ending. Contains sulfites.
Esporão Private Selection Red
Esporão Private Selection Red: Syrah and Aragonez were fermented in small stainless steel mills, with alternating step-by-step with short manual overruns done 2-3 times per day, depending on our daily taste throughout the fermentation. We prefer to ferment the Alicante Bouschet in a small stainless steel tank and we did the reassemblies manually. The reason for this choice is that this caste has a relatively brittle film, which may lead to an exaggerated extraction of tannins. After pressing, we kept the wines separated, in order to better understand the evolution of each one. The malolactic fermentation took place in the barrels and spontaneously. 30% in new barrels and 70% in used barrels (1 year), of 225l French oak barrels (Taransaud; Saury; Boutes). After 18 months of internship, during which we only made a transfer immediately after the malolactic, we made the final lot, which was bottled on May 28, 2014, only with a slight filtration and without any type of bonding. In the nose predominates the black fruit with slight notes of smoke and spices. In the palate it shows density and richness, shows itself balanced, with good acidity and fine tannins. The ending is long and persistent. Contains Sulfites.
Esporão Vinha do Badeco Red
Alcoholic fermentation in marble presses. Malolactic fermentation in concrete vats followed by aging for 1 year in new French oak barrels. Deep color, dark red and purple. Aromas of blueberry, blackberry and plum; some violet floral notes with subtle oak toast. Taste the dense fruit on the palate; velvety, long, complex and persistent. Contains Sulfites.
