Quinta das Herédias Reserva Especial White
Grapes from over 130 years old vines that were crushed and pressed in a manual press. The must was fermented with native yeasts in 500L French oak barrels. Marked with a granite mineral style that sustains the vineyard and the authenticity of the microclimate provided by the Távora River. Contains sulfites.
Vinha de Santa Maria Reserva Red
Manual harvest. Total destemming. 24h maceration at low temperature before starting alcoholic fermentation in stainless steel tanks. Smooth reassembly for extracting color and aromas. Transfer to used 225L French oak barrels for 12 months. Ruby color of medium concentration. Aroma of black fruit and some spices, such as black pepper. A fresh and elegant wine, with an expressive structure and finish and good persistence. Balance between the influence of the barrel and acidity. It combines perfectly with roasted meat, dishes with dried fruits, mushrooms and soft cheeses.
Vinha de Santa Maria Reserva Especial Red
Manual harvest. Total destemming. Prolonged maceration in stainless steel tanks. Alcoholic fermentation with indigenous yeasts under controlled temperature for 15 days. Transfer to new and used 225L French oak barrels for 12 months, where malolactic fermentation took place. 12 months of aging in bottle before going to the market. Deep red color. Wild berries and deep complexity with well integrated wood. In the mouth it shows intense concentration, with firm tannins and excellent structure. Its acidity gives freshness and balance to the wine and a very long finish. The power and elegance of Dão in perfect harmony. This wine will age beautifully in the bottle. Perfectly accompanies duck confit, foie gras, oven-roasted veal, roasted kid, sausages. Contains sulfites.
Ribeiro Santo Sono de Vindima Late Harvest White
The grapes were destemmed by hand and very lightly pressed, selecting only the tear wort that was subsequently cooled and decanted at low temperatures for 24 hours. Fermentation took place slowly in French oak barrels purchased from a Port wine house. Amber color, with notes of apricot, honey, raisins, nuts and delicate floral aromas. In the mouth it shows its origin, voluminous and acidity balanced with sweetness, it marks us with a long and persistent finish. Contains Sulfites.
Ribeiro Santo Rabo-Ovelha White
Manual harvest. Grapes from an old Rabo-de-Ovelha vineyard with more than 40 years. Total destemming and pressing. Grape must selection and low temperature decantation. Fermentation in stainless steel vats with indigenous yeasts. This wine is not aged in barrels. It presents a crystalline color with greenish tones. Elegant and very fresh aroma with notes of citrus and wet stone. Very good structure in the mouth, with minerality and vibrant acidity. Contains sulfites.
Ribeiro Santo Pinot Noir Red
Manual harvest for small 18kg boxes. Alcoholic fermentation for about 20 days with gentle maceration. Transfer to used French oak barrels where malolactic fermentation took place. Aging for 9 months in barrels and at least 6 months in bottle. Soft ruby color, aroma of red fruits such as raspberries and wild strawberries. In the mouth it is very round and fresh, with sweet spice notes and a long and elegant finish. Contains sulfites.
Ribeiro Santo Bastardo Red
50% of the stemmed grapes and 50% of the destemmed grapes fermented for 15 days at controlled temperatures between 20 and 23ºC, with little skin maceration. After fermentation, it was transferred to French oak barrels of several years where the malolactic fermentation took place and remained for 10 months. Unfiltered wine, subject to deposit. Early maturing variety with little color. This wine is characterized by the aroma of wild berries, balsamic and with some notes of tobacco. Delicate with an acidity in harmony with the elegance that appears in each tasting. A smooth wine, with a persistent but light finish. Contains sulfites.
Pedro e Inês Magnum Red
Ribeiro Santo Touriga Nacional Magnum Red
Ribeiro Santo Touriga Nacional is a concentrated wine, ruby color with violet lavas. Expressive aroma with blackberries and cherries, field flowers and notes of spices. Medium body, mineral, with a good acidity to give freshness, fine tannins and final firm and spicy. The harvest took place at the end of September. The grapes were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The grapes were completely destemmed for small stainless mills, where they macerated 24 hours at low temperature, before beginning the alcoholic fermentation, with indigenous yeasts at controlled temperature. The alcoholic fermentation lasted about 15 days, with gentle remonstrances for a good extraction of color and aromas. After fermentation, it was transferred to new French oak barrels, where it remained for 12 months until bottling. Contains Sulfites.
Carlos Lucas Carlos Rodrigues Red
Manual harvest. Total destemming. Fermentation in open barrel at low temperatures. Decantation for new and used 225L French oak barrels for 18 months. 12 months of aging in bottle before going to the market. Winemakers choose their favorite barrel to create the blend that best characterizes them. Concentrated ruby color. Complex aroma, with notes of spices and black fruit, pepper, vanilla and chocolate. Full-bodied, expressing the classic style of Dão wines. Noble tannins, good texture with great balance. Long, structured and deep finish. It will age beautifully in a bottle. Contains sulfites.
Maria Mora Enamorada Red
The harvest took place in the second week of September. The grapes were harvested manually for small boxes of 18kg according to a careful selection of the best grapes in the vineyard. The grapes were completely destemmed for small stainless steel tanks, where they were macereted 24 yours at low temperature, before beginning the alcoholic fermentation, with yeasts selected at controlled temperature. The alcoholic fermentation lasted about 15 days, with gentle remonstrances of a good extraction of color and aromas. After fermentation, it was transferred to French oak barrels where it remained for 7 months until bottling. Aromas of black fruits, notes of spices and menthol. In the mouth it is dense, with firm tannins, a very balanced acidity and an intense and spicy finish. Contains Sulfites.
Ribeiro Santo Encruzado Dourado White
Manual harvest. Grapes from a single vine of the Encruzado variety, from Quinta do Ribeiro Santo. Total destemming. Prolonged maceration in stainless steel tanks. Alcoholic fermentation with indigenous yeasts along with the doughs. Fermentation temperature around 17ºC. At the end of Fermentation, the masses are pressed separating the tear from the press. Lot made from press and tear wine. Gold color. Complex nose with notes of white fruit, citrus and some wet stone. In the mouth it is fresh and structured. A vibrant acidity that demonstrates aging potential. A white with a long, vibrant finish. Contains sulfites.
Ribeiro Santo Cimento Red
Manual Harvest. Total destemming. Skin maceration for 24 hours and fermentation in stainless steel tanks at temperatures around 21ºC. After fermentation, the wine aged in a cement tank, reminiscent of the old days of Carlos Lucas's enology. Times when cement was traditionally used. Medium concentration ruby color. Aroma of wild berries and some spices. A very fresh and young wine. It still maintains a freshness and a young aromatic component. In the mouth rustic and with an excellent acidity. A wine that represents very well the classic wines of the Dão. 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.
Ribeiro Santo Reserva Bruto Magnum White
Total destemming and pressing. Selection of the grape must and cooling at low temperatures. Fermentation only in stainless steel vats, with temperatures rounding the 16ºC for 3 weeks Traditional method of fermentation in-bottle, in a cool cellar, for 18 months, followed by the degorgement.Straw-coloured, green apple with tropical fruit aromas. Citric acidity, fine and elegant bubbles. On the palate has well acidity and is fresh and crunchy. Contain sulfites.
Ribeiro Santo Excellence Brut Nature White
100% Touriga Nacional grape variety. A special parcel in our Quinta do Ribeiro Santo. Harvest by hand. Total destemming and decanting at low temperatures for 24h. The first fermentation happened in a stainless steel vat. An in-tank batonnage was followed for 3 months. The second fermentation followed the traditional method of fermentation in bottle, which was held in a cool cellar for 24 months. Light and refined salmon color. Delicate and engaging aromas of apricot, some tangerine and slight toast. Lovely harmony between acidity and structure. Fine bubble offering complexity and freshness. Creamy body with incredible depth. Will age beautifully in bottle. Contain sulfites.
Envelope Red
Envelope Red results from a blend with Touriga Nacional, Alfrocheiro, Tinta Roriz and Tinto Cão from vineyards aged 40, and fermented with 100% stalks. In the middle of the process, in order to avoid the astringency of the tannins, we interrupted the contact with the film. It aged for 12 months in 300 liter barrels and then remained in the bottle for another 8 months before leaving for the market. Clear and open in color. It shows a very fresh aroma, markedly mineral, with wild fruits, spices and notes of reduction. In the mouth it is fresh, with a well-marked acidity, very polished tannins and a long, deep and delicate finish. Contains Sulfites.
Envelope White
Made with grapes harvested from the old vines on the Ribeiro Santo property and on another plot, in São João de Lourosa, where the Dão runs, which calls the origin of this blend, made from the Encruzado variety. The must fermented under lees, then in 300L barrels and aged there, with battonage, for 6 months. After bottling, the wine was kept in the cellar for another 6 months. Clear and citrine color. Delicate aroma with notes of white fruit, aromatic herbs and a mineral profile. In the mouth tasting it shows complexity and freshness, with a refreshing minerality and citric acidity. Contain sulfites.
Ribeiro Santo Automático Magnum White
Clear color and citrine. Delicate aroma with notes of lemon, green apple and tropical fruits. In the mouth test shows fresh fruit, and minerality with a refreshing citric acidity.
The harvest took place in the second week of September, with careful selection of the grapes in the vineyard. The grapes manually harvested for small boxes of 18 kg were immediately pressed with stink and the resulting must passed to small stainless steel tanks where it decanted at low temperature for 48 h. Fermentation with indigenous yeasts followed by stage in stainless steel tank being only filtered before bottling. Contains Sulfites.
Alvarinho By Carlos Lucas Branco
Pedro e Inês White
At the beginning of September the grapes were harvested manually for small boxes of 18kg. In the vineyard a careful selection was made according to the phenolic maturation stage of the grapes. At the arrival cellar the grapes were cooled to a skin maceration which was followed by pressing. The fermentation started in small stainless steel tanks, finishing in French oak barrels, followed by battonage and 4 month stage. Citrus yellow color and aromas of tree fruits and white flowers in harmony with nuances of roasted nuts. In the mouth it reveals elegant, young, vibrant, with fresh acidiy and long finish...
Contains Sulfites.
Pedro e Inês Red
Ribeiro Santo Automático Red
Harvest by hand. Na old vineyard with 40 years old. 100% stems. Maceration in lagar. Fermentation occurred naturally, under indigenous yeast for 15 days with light stomping to allow good color extraction. In the end of the fermentation, the grape must was transferred to a small stainless steel vat where it remained until bottling. All process was led without the least human intervention, with minimum quantities of external products, from the vineyard to the finish line, the bottling. Medium ruby color. Red fruits aroma combined with some spices like black pepper. A fresh and young wine, true to self, with structure and exuberant finish. This wine is quite versatile, combining the wild and rustic side without oak influence, with the fresh fruit and the wonderful acidity from the terroir. Pairs perfectly with roasted meat dishes, dried nuts, mushroom and soft cheeses. Contains Sulfites.
Ribeiro Santo Automático White
Harvest by Hand. Grapes from an old vineyard of Encruzado variety of the Ribeiro Santo Estate. Pressed grapes with 100% stems. Must grape selection and decantation at low temperatures. Fermentation only in stainless steel vats with the wines indigenous yeast, followed by a slight filtration just before bottling.Clear color, with hints of white fruit, citrus and hints of wet rock. On the palate it shows youth and freshness, with a vibrant acidity and an engaging mouthfeel. Our most natural and uncomplicated white wine, underlining the simplicity of Encruzado grape variety, unoaked. Goes well with all kinds of salads, white meat, sushi and grilled fish. Contains Sulfites.
Ribeiro Santo Encruzado Magnum White
The grapes, exclusively from the Encruzado variety, were harvested manually in the second week of September for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The decanted and pressed grape must decanted at low temperature in small stainless steel tanks for 48 hours. After being cleaned it was fermented in French oak barrels of 500L. During the fermentation was done battonage, the wine remained in the barrels for another 5 months. Color clear, with greenish citrus lavas. Delicate aroma with notes of lemon, green apple and dried linden flower. In the mouth we find the same fresh fruit and the typical crusty minerality in balance with fresh acidity.
Contains Sulfites.
Ribeiro Santo Blanc de Noirs White
Total destemming and pressing. Selection of the grape must and cooling at low temperatures. Fermentation only in stainless steel vats, with temperatures rounding the 16ºC for 3 weeks Traditional method of fermentation in-bottle, in a cool cellar, for 18 months, followed by the degorgement. Slightly salmon colour, aromatic with mineral notes, dried fruit and citrus. Good acidity, fine and delicate bubble and creaminess on the long finish. Goes well with all kinds of salads, white meat, sushi and grilled fish. Contain sulfites.
Ribeiro Santo Encruzado White
Harvest by Hand. Grapes from a single vineyard of Encruzado grape variety, from the Ribeiro Santo Estate. Total destemming and pressing. Selection of the grape must and cooling at low temperatures for 24h. Fermentation only in stainless steel vats, with temperatures rounding the 15ºC for 20 days. 50% of the wine fermented in new French oak barrels for 4 months. Clear color, with green shades, this wine shows the authenticity of the grape variety Encruzado in a fresh and elegant way. Pear and white flower notes on the nose. With medium body on the palate, and good structure due to the barrel toast, balanced by the crispy acidity and the citric character. Contains Sulfites.
Ribeiro Santo Touriga Nacional Red
Ribeiro Santo Touriga Nacional is a concentrated wine, ruby color with violet lavas. Expressive aroma with blackberries and cherries, field flowers and notes of spices. Medium body, mineral, with a good acidity to give freshness, fine tannins and final firm and spicy. The harvest took place at the end of September. The grapes were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The grapes were completely destemmed for small stainless mills, where they macerated 24 hours at low temperature, before beginning the alcoholic fermentation, with indigenous yeasts at controlled temperature. The alcoholic fermentation lasted about 15 days, with gentle remonstrances for a good extraction of color and aromas. After fermentation, it was transferred to new French oak barrels, where it remained for 12 months until bottling. Contains Sulfites.
Ribeiro Santo Reserva Magnum Red
Wine of intense ruby color, with notes of black and violet fruits in a harmonious combination with nuances of dried pine needles, cardamom and pink pepper. In the mourh it is intense with well.marked tannins in balance with the acidity that demonstrates well its potencial of aging. Contains Sulfites.
Ribeiro Santo Vinha da Neve White
Manual harvest. Grapes from a single plot of Encruzado at Quinta do Ribeiro Santo, the closest to Serra da Estrela Mountain. Cooling of the grape before pressing. Cold maceration. Fermentation in stainless steel vats under lees, ending in new and used French oak barrels for 6 months. This wine rests for another year in the bottle before being made available on the market.Fragrant aroma, with hints of citrus and green apple. With great mineral profile and a fresh finish, well combined with good acidity. Contains Sulfites.
Ribeiro Santo Reserva Red
Manual harvest. Total destemming. 24h low temperature maceration before starting alcoholic fermentation in stainless steel tanks. Smooth reassembly for extracting color and aromas. Transfer to new and used 500L French oak barrels for 9 months, previously used in the fermentation of white wine. Ruby color of medium concentration. Aroma of black fruit and some spices, such as black pepper. A fresh and elegant wine, with an expressive structure and finish and good persistence. Balance between the influence of the barrel and acidity. Contains sulfites.
Ribeiro Santo DOC Red
Ribeiro Santo DOC White
Ribeiro Santo Bruto White
The Arinto and Bical grapes were totally destemmed and immediately pressed in a pneumatic press. The tear wort was cooled and decanted at low temperatures for 24 hours. The fermentation took place in a stainless steel tank with a temperature control of about 16ºC, for 3 weeks. It aged only in stainless steel to preserve all the aromas of fresh fruit. The sparkling process followed the traditional bottle fermentation method, which took place in a cool cellar for nine months. Light straw color, aromas of green apple and tropical fruits. It has a citrus citricity, fine and elegant bubble. In the mouth it has good acidity, it is fresh and crunchy. Contains sulfites.
