Natalha Red

15,48 
A wine of excellence produced in a natural way with low intervention, respecting the grape from which it originates and the ancestral method of production of talha wine. Contains sulfites.

Convés Red

4,59 
Mechanical harvest at night. De-stem and light crushing, followed by thermal shock to 16ºC through a mass exchanger. Cold pre-fermentation maceration for 48h. Fermentation in stainless steel vats at controlled temperature. Concentrated ruby color, intense aroma of red and forest fruits in a smooth and harmonious set. Round and balanced mouth proof. Contains sulfites.

Tapada de Coelheiros Red

25,49 
The grapes were harvested manually and transported to the cellar where they were destemmed. Alcoholic fermentation took place in stainless steel tanks at 26–27°C. After finishing, we kept the wine in post-fermentation maceration for 5 days. The malolactic fermentation occurred naturally in a stainless steel tank and then it was transferred to barrels where it remained for 18 months. Aged for 18 months in French oak barrels and 36 months in bottle. Powerful nose with notes of black fruit wrapped in spices and tobacco. In the mouth, the intensity of the freshness of Cabernet Sauvignon stands out, followed by the creamy texture of Alicante Bouschet, which leads us to an elegant and persistent finish. Contains sulfites.

Tapada de Coelheiros Garrafeira Red

74,49 
The grapes were harvested manually and transported to the cellar where they were destemmed. Alcoholic fermentation took place in a stainless steel mill at a temperature of 26–27°C. After finishing, we kept the wine in post-fermentation maceration for 5 days. The malolactic fermentation occurred naturally in a stainless steel tank and then it was transferred to barrels where it remained for 18 months. The lottery followed. Aging for 18 months in barrels and 5 years in bottle. Intense color. Aroma shows great depth and complexity, with lots of pepper and nutmeg, macerated berries and moss. In the mouth, vigorous tannins stand out, but tamed by time and solid structure. Rich and exquisite, with a lot of freshness in the endless finish. Contains sulfites.

Dez Tostões Rosé

8,58 
Manual harvest in 20kg boxes. The bunches are selected on a sorting table and then the grapes are crushed and transported to the fermentation vats without the help of pumps. Here, they are left to macerate between 3 to 6 hours at low temperature. The resulting sangria spontaneously ferments at 12ºC in order to maintain its full aromatic potential. Features a crystalline blush pink color. Intense nose with notes of ripe strawberries, with a touch of cream. Attack with round, smooth texture. Finishing with good freshness. Contains sulfites.

Vinha da Rosa Single Vineyard Rose

14,95 
The grapes were harvested very early, before the painter, to ensure acidity and natural freshness. They were hand-picked into small boxes in order to preserve their quality. After a careful selection and sorting at the entrance to the cellar, the grapes were destemmed and gently pressed. Fermentation took place at low temperatures in stainless steel vats. Part of the batch was fermented and aged in 500 liter used barrels. Pale pink color. Fine and delicate aroma. In the mouth it is fresh and structured, with notes of raspberry and tropical fruit predominating, with a long finish. Contains sulfites.

Vila Santa Reserva Red

10,07 
Manual Vindima in boxes of 15 Kg. The grapes are disengaged and fermented in marble lagares with a traditional tread. Transfer to stainless steel vat following a long post-fermentation maceration. Stayed for 9 months in American and French carvalho pipes. Cor intense pomegranate. Aroma that suggests black, very ripe fruits married with spices from the barrel. Elegant and full-bodied, with soft tannins that are still present. Um vinho carnudo, powerful and cheio. Contains sulfites.

Quinta da Viçosa Red

29,69 
The grapes are destemmed and carefully selected manually on the table of choice. After crushing, they are trodden in marble presses with the traditional treading on foot. Fermentation ends in stainless steel vats at controlled temperature. Aging 12 months in new French oak half barrels. Deep violet and dense color. Intense and deep aroma, dominated by spices and very ripe black fruits, where notes of dark chocolate are also present. In the mouth, voluminous, with a well-involved acidity, which together with its retronasal aroma, gives it great elegance and persistence. Contains sulfites.

Vicentino Gama Nascente Touriga Nacional Red

18,39 
Manual harvest for 15 kg boxes. 4 days of pre-fementative maceration followed by alcoholic fermentation for 10 days at 24ºC. In French oak barrels of 228 liters for 11 months. Very appealing ruby color. Aromas of black plum, cassis, cherry with discreet nuances of violet and balsamic. Subtly notes of vanilla and spices emerge. It is captivating for its silky texture while remaining vibrant and firm. The sensation of freshness and elegance accompanies a long saline finish. Contains sulfites.

Vicentino Gama Nascente Syrah Red

11,55 
Fermentation in stainless steel vats where the treading is done with a treading robot for 8 days at a temperature of 26ºC. The aging takes place in used French oak barrels for 10 months. The red wine that most reflects the perfect symbiosis between the Atlantic, the soils and the vineyards is Vicentino Syrah. In the vineyards of Vicentino, the proximity to the ocean reveals a unique side of the Syrah variety. Introductory notes of blackcurrant and graphite combined with some vegetable, extend into a long tasting with a saline finish. Contains sulfites.

Vicentino Gama Neblina Reserva White

16,90 
Planted in clayey-schist and sandy loam soils, with low yield potential, the Vicentino grape varieties boast their best attributes. The low productivity imposed by the land will act as a stimulus to the quality of the grapes that are formed, promoting an ideal concentration of organic acids, sugars and phenolic compounds. Achieving this balance between quantity and quality, together with a mild climate, makes it possible to obtain a raw material of excellence. Fermentation in 350 liter barrels, followed by aging on lees for 9 months. One of the wines that most reflects the perfect symbiosis between the Atlantic, the soils and the vineyards is Vicentino Reserva Branco. In this wine, the vegetable and tropical fruit notes of the Sauvignon Blanc are enhanced and thickened by the barrels in which it ferments, giving rise to this fresh but complex wine, with hints of vanilla. These sensations persist on the palate in a smooth and enveloping taste. Contains sulfites.

Vicentino Gama Nascente Sauvignon Blanc White

11,55 
Planted in clayey-schist and sandy loam soils, with low yield potential, the Vicentino grape varieties boast their best attributes. The low productivity imposed by the land will act as a stimulus to the quality of the grapes that are formed, promoting an ideal concentration of organic acids, sugars and phenolic compounds. Achieving this balance between quantity and quality, together with a mild climate, makes it possible to obtain a raw material of excellence. Fermentation in stainless steel vats at a controlled temperature of 14ºC. Aging on fermentation lees for 6 months, followed by 3 months of rest in bottle before being marketed. The wine that most reflects the perfect symbiosis between the Atlantic, the soils and the vineyards is Vicentino Sauvignon Blanc. In this white, the proximity to the sea is reflected in a more vegetal profile, associated with the typical characteristics of the variety, showing light notes of tropical fruits balanced in the mouth by a fresh acidity. These sensations persist on the palate, in a smooth and enveloping taste. Contains sulfites.

Vicentino Gama Luar Pinot Noir Red

30,32 
Planted in clayey-schist and sandy loam soils, with low yield potential, Vicentino's varieties show their best attributes. The low productivity imposed by the land will act as a stimulus to the quality of the grapes that form, promoting an ideal concentration of acids. organics, sugars and phenolic compounds. Achieving this balance between quantity and quality, together with a mild climate, makes it possible to obtain a raw material of excellence. Fermentation in 500 liter French oak barrels with 50% stem. Aging for 10 months in the same barrels where it fermented. The aromatic elegance characteristic of the Pinot Noir variety is compounded by some notes from the French oak barrels where it was fermented and aged. It has an elegant taste, balanced acidity and a persistent finish. Contains sulfites.

Vicentino Gama Naked Pinot Noir Rose

9,79 
Manual harvest. Grapes are pressed in whole bunches. Fermentation took place in a stainless steel tank. Aging for 6 months in the same stainless steel vats, on fine lees. Open pink color. Predominantly fruity aroma with notes of grapefruit, raspberries and fresh watermelon. In the mouth it is smooth, with volume, showing a balanced and refreshing acidity. The finish is long and saline. Contains sulfites.

Vicentino Gama Naked Pinot Noir Red

9,79 
Manual harvest and selection of grapes in the cellar. Fermentation was carried out with 30% of the whole bunch of grapes (without destemming) and little extraction, with the aim of preserving all its varietal character. Stage for 6 months in stainless steel vats. The open ruby color, very attractive, suggests the elegance in the tasting. Without any aging in barrels, it is faithful to the typical fruity aromas of the Pinot Noir variety, highlighting the ripe strawberries, guava and cherries, on a slightly vegetal background. In the mouth it is vibrant, enveloping and very elegant. Contains sulfites.

Vicentino Gama Poente Colheita White

7,11 
Fermentation took place separately, by variety, and for 18 days at 15ºC, followed by a 5-month aging period on the lees, in stainless steel vats. A reflection of the harmony between the Atlantic and the Alentejo, Vicentino Colheita Branco displays a remarkable freshness, which comes from the lively acidity that this duality offers. Added to this is its slightly vegetal character that results from an original blend of grape varieties, revealing an extremely pleasant and refreshing wine. Contains sulfites.

Vicentino Gama Nascente Arinto White

11,55 
Fermentation takes place in stainless steel vats at a controlled temperature of 14ºC. Aging on fermentation lees for 5 months, followed by 3 months of rest in bottle before being marketed. With a strong connection to the terroir of Bucelas, Arinto expresses itself in Vicentino respecting its origin in an elegant combination of aromas that characterize it. The herbaceous aromas and vibrant acidity combine with a citrus and salty freshness, highlighting the proximity to the sea. Contains sulfites.

Vicentino Gama Nascente Alvarinho White

11,55 
50% fermented in used 350 liter French oak barrels and the rest in stainless steel vats at a controlled temperature of 16ºC. Aging on fermentation lees for 6 months, followed by 3 months of rest in bottle before being marketed. With a strong connection to the terroir of Monção, Alvarinho expresses itself in Vicentino respecting its origin in an elegant combination of aromas that characterize it. The vibrant acidity and minerality end in a salty finish, highlighting the proximity to the sea. Contains sulfites.

Coelheiros Chardonnay White

34,42 
The grapes were manually harvested into 25kg boxes and immediately transported to the cellar where they were stored in the cold chamber for 24 hours. This was followed by grape selection and pneumatic pressing and decanting. The alcoholic fermentation started in a stainless steel tank with selected yeasts. After fermentation starts, the must was transferred to 500L barrels. The wine was kept in contact with fine lees. Aging for 8 months in barrels with battonage. The nose shows white fruit involved in light, very discreet smoky notes. The palate is unctuous, balanced and with a good acidity that gives it a fresh and prolonged finish. Contains sulfites.

Infantes White

7,48 
Manual harvest for 12kg boxes. Cooling of the grapes in a cold room for 24 hours to 10ºC. Manual selection on a vibrating sorting table, followed by destemming and crushing. Vacuum pressing, followed by cold decantation for 48h. Fermentation of each variety individually in stainless steel tanks at controlled temperature, for 20 days. Greenish hue, clear and bright. Very fine in the aroma, with good citrus fruit notes and a light tropical note. Creamy mouthfeel, marked by expressive fruit and supported by refreshing acidity. Contains sulfites.