Esporão Colheita Red
Co-fermentation of the different varieties in concrete vats, at controlled temperatures (22-25ºC), followed by malolactic fermentation. In concrete vats, for 6 months, where the micro-oxygenation conditions, unique to this type of deposit, respect and enhance the wine's character, followed by aging in the bottle for a minimum of 4 months. Clear appearance, ruby color. Blue fruit notes, spice and mineral nuances. Fresh, balanced and direct palate, with a silky texture where the purity of red fruit predominates, with an intense and vibrant finish. Contains sulfites.
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.
Quinta dos Murças VV47 Red
Quinta dos Murças VV47 has a very complex, intense and lively aroma, where the most mature red fruits, the characteristic balsamic aromas of the older vines and the notes of spices from the barrel stage stand out. Of great harmony and elegance, dominated by very fine ripe tannins and balanced acidity. It has a very long and persistent finish that, on the whole, allows for a great longevity. Manual harvesting, sorting table, destemming, crushing, alcoholic fermentation with indigenous yeasts at controlled temperatures (25º to 28ºC), in granite mills with foot step and pressing in an old vertical press. In French oak barrels used for about 12 months. Contains Sulfites.
Esporão Private Selection White
Fermentation takes place in new 550 liter French oak barrels in a temperature-controlled cellar at 18ºC. About 6 months in French oak barrels, on the lees of fermentation accompanied by batonnage, to provide the integration between the wood and the wine, increasing its creaminess and depth. After filling, it remained in the bottle for 6 months, during which it had a controlled maturation that promoted the characteristic complexity of this wine. It presents a straw color with greenish tinges. Aromas of white plum and ripe lemon, fresh almond, spices and white chocolate. Rich and intense palate, where white flesh fruit stands out, complemented with white pepper and nutmeg. Intense, with an elegant and persistent finish. Contains sulfites.
Quinta dos Murças Vintage 2011 Ruby
Selection of quality grapes letter A, followed by destemming and crushing. After fermentation in the winery by the traditional step-by-step process, wine spirits were added. Stage in stainless steel tank. Quinta dos Murças Vintage 2011 was dense, opaque color with violet tones. Aroma with suggestions of blue fruits and some floral notes of violets. Elegant and balanced palate, fine and silky tannins, with long and velvety finish. Contains sulfites.
Quinta dos Murças Reserva Red
Quinta dos Murças Reserva, coming from the Douro region, presents a deep color with violet lavas. Firm and concentrated palate, with balanced acidity, has ripe tannins well wrapped in your body and volume. It presents a long and persistent end, which in its entirety, allows to predict a great longevity. Manual harvesting, selection table, destemming, crushing, alcoholic fermentation with indigenous yeasts at controlled temperatures (25ºC to 28ºC) in granite mills, with foot step and pressing in an old vertical press. In French and American oak barrels used for 12 months. Contains Sulfites.
Assobio Red
Manual harvest, selection table, destemming, crushing, cold pre-fermentation maceration, alcoholic fermentation with controlled temperatures (Max 25ºC), pneumatic pressing. 10% of the lot aged in French oak barrels for 6 months. Red color, with violet hues. Intense and lively aroma, dominated by red fruits. Fresh and elegant palate, with a long and persistent finish. Contains sulfites.
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.
Monte Velho Biológico White
Destemming, thermal shock, pressing, decanting the must, fermentation with controlled temperatures in stainless steel vats, centrifugation, stabilization, filtration. Greenish reflections, clear and crystalline appearance. Intense notes of tropical fruits, especially pineapple and mango. Intensity and freshness, with an enveloping texture where the purity of the fruit is highlighted, with a long and vibrant finish. Contains sulfites.
Monte Velho Biológico Red
Destemming, crushing, alcoholic fermentation in stainless steel vats with controlled temperatures (22 to 25ºC), pressing followed by malolactic fermentation in stainless steel vats. Clean appearance, intense ruby color. Aromas of wild berries, cherries, blackberries. In the mouth it is intense and consistent, with notes of ripe but fresh black fruit, elegant and persistent tannins, which are expressed in a long and expressive finish. Contains sulfites.
