Quinta do Vallado Sousão Red
Vinified in mills with traditional walking foot for 6 days. Malolactic fermentation made in French oak barrels of 225 liters where it remained, after passing to clean, another 18 months. 40% new barrels and 60% barrels of 2nd year. Quinta do Vallado Sousão presents a very concentrated aroma, with balsamic notes of oak wood, black fruits, tobacco and spices. In the mouth it is full-bodied, fleshy with excellent acidity. Mineral finish, fresh and long flavored with black fruits. Contains Sulfites.
Quinta do Vallado 40 Anos Tawny
Quinta do Vallado 30 Anos Tawny
Amber color with orange slivers, of medium acidity. Very intense and the true mastery in the combination of notes of nuts and honey. It ends quite persistently, with the sensation of an explosive finish due to the palate of the orange compote. The wine staged in oak barrels of 600 liters. Contains sulfites.
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Quinta do Vallado 20 Anos Tawny
Quinta do Vallado 10 Anos Tawny
Rich aroma, combining notes of caramelized nuts, praline, candied orange and finalizing with correct notes of tobacco. Delicious attack, rich and velvety, with quite freshness. The ending is very persistent and complex. The wine staged in barrels, vats and oak barrels of 600 liters. Contains sulfites.
Quinta do Vallado Reserva Field Blend Red
Some of the grapes were subjected to the traditional process of milling, while the rest were vinified in five-ton stainless steel tanks with controlled temperature and robotic reassembly. After the malolactic fermentation, all the wines were transferred to French Allier oak barrels where they remained for 18 months. 60% staged in new barrels, 40% in used barrels. Quinta do Vallado Reserva Field Blend has a very concentrated aroma, with balsamic notes of oak, fig and blackberry, tobacco. Flavor very full-bodied, fleshy with ripe and round tannins. The finish is elegant, mineral, very persistent and complex. Contains Sulfites.
Quinta do Vallado Touriga Nacional Red
Each plot was harvested manually and vinified separately in stainless steel vats with controlled temperature and reassembly. After malolactic fermentation, all wines were transferred to 225 liter French oak barrels where they remained for 16 months. Of the barrels used, 50% were new and the remainder were 2nd or 3rd year. Typical aroma of ripe Touriga Nacional, bergamot, wild fruits, with floral (violet) and spice nuances. Elegant flavor, with lots of fruit and surrounding tannins. Long and very fresh aftertaste. Contains sulfites.
Quinta do Vallado Reserva White
Fermentation in 500-liter barrels of various French oak forests: Allier, Vosges and Nevers. 40% new barrels, the rest in second year barrels. It remained in barrel for a period of 7 months, periodically suffering the batonnage operation. Quinta do Vallado White Reserve presents a mineral aroma with the well-married fruit with the smoked wood. Excellent body and acidity, complex, citric and with a very long finish. Contains Sulfites.
Quinta do Vallado DOC Red
The grapes were harvested by hand and vinified in stainless steel vats of 5 and 10 tons of capacity and a small part in mills. The must fermented for about a week at 23º - 25º C, with automatic reassembly programmed. Approximately 75% of the wine aged for 12 months in stainless steel vats and the remainder in 225 lt French oak barrels of the 3rd and 4th year. Concentrated aroma, highlighting the ripe red fruits, rockrose and violet. Good structure, fleshy with round tannins. Persistent finish. Contains sulfites.
Quinta do Vallado DOC White
Floral aroma and very ripe fruit with some notes of melon. Very mineral and fresh, with balanced and persistent flavor with citric notes. The grapes, coming from new vines, were vinified in the open spout system. The fermentation lasted about 1 month with controlled temperature between 14º to 16º C.
Contains Sulfites.
