TERRENUS DOC White
Tiago Cabaço Vinhas Velhas Magnum White
The summer was hot, but Estremoz kept the great thermal amplitudes that are so characteristic and that are essencial for the plant to achieve slow ripeness in order to obtain grapes with an exemplary balance between alcohol and acidity. If we add details such as the proximity of the cellar to the vineyards, the soft presses, the low fermentation temperatures and the rest in French oak barrels, it will be easy to see why we have been able to reprint this edition of Tiago Cabaço Vinhas Velhas. Intense and persuasive aroma. Structured yet elegant, fresh and mineral with a vigorous and vibrant finish. Contains Sulfites.
Tiago Cabaço Verdelho Magnum White
Tiago Cabaço Syrah Red
Fermentation in a mill with steps on foot and temperature control. Aging for 15 months in French oak barrels, half new and half of 2nd year. Huge in color and aroma, concentrated and seductive, floral and fruity. It stands out due to the refreshing freshness of the aftertaste and the soft, yet powerful tannins that brighten the exciting finish. Contains sulfites.
Tiago Cabaço Licoroso Alicante Bouschet Red
Tiago Cabaço Alicante Bouschet Magnum Red
The harvest was performed manually for small capacity boxes. After destemming the grapes, they were trampled on foot in modern temperature-controlled stainless steel presses, followed by aging in French oak barrels and prolonged aging in the bottle. Fermentation steps on foot in stainless steel tanks with temperature control. Aged for 12 months in French oak barrels. Compact ruby color, fine but powerful tannins. Complex aroma where notes of ripe red fruits are mixed. Long and elegant finish. Contains Sulfites.
José de Sousa Puro Talha Red
In the cellar José de Sousa still some ancestor techniques of vinification are used, being the most emblematic the use of the carving in the fermentation of the grapes. The essence of small-scale winemaking has changed in over two thousand years. In this process, the grapes previously crushed on foot are stoned by hand on a ripening table. The fermentation takes place with 30% of the stalks, in hoists with an average capacity of 1,600 liters at a temperature that is around 28ºC, being controlled by watering the hoists 4 times a day. The fermentation takes approximately 8 days, leaving the wine in maceration after fermentation until November. After the pressing of the masses, part is staged in hoists for a period of around 16 months in which an olive oil film is used to prevent oxidation. The other part was stamped on 500-liter brown casks. At the same time, the rest of the stall was fermented in a "task" (small carving with capacity of 300 liters) with a little must. This product is called ripening wine because it is the result of this ancestral technique of manual destemming. This wine is used in the final lot as "salt and pepper". Color reddish brown, aroma of nuts, spices (black pepper, cloves), clay, liqueur, evolved but not oxidized. Taste robust, dry, good acidity, very balanced, tannins present but soft. Long and persistent end of test. Contains Sulfites.
José de Sousa Puro Talha White
At the José de Sousa winery, some ancestral winemaking techniques are still used, the most emblematic being the use of the mulch in the fermentation of the grapes. The essence of woodcarving winemaking has changed little in more than two thousand years. In this process, the white grapes are slightly crushed by foot and manually destemmed on a ripanço table. Fermentation takes place, without stems, in pots with an average capacity of 1,600 liters at a temperature of around 28ºC, being controlled by watering the pots 4 times a day. Fermentation takes approximately 8 days, leaving the wine in contact with the masses. Aged in amphorae for a period of 4 to 10 months, depending on the vintage. During this period, a film of oil is placed to prevent oxidation. Amber color, aroma of dried fruits, especially hazelnut. Spices, evolved, white pepper, ripe kiwi, bread, liqueur, hay. Elegant, complex palate, good acidity with a dry finish. Long and persistent finish. Contains sulfites.
José de Sousa Mayor Red
In the cellar José de Sousa, some ancestral techniques of vinification are still not used, the most emblematic being the use of the carving in the fermentation of the grapes. The essentials of small-scale winemaking have changed in recent centuries. In this process, the grapes previously stamped on foot are stripped by hand on a table called a "ripening table". Then, part of the must, the films and 30% of the stench are fermented in the clay hoards. The rest is fermented in mills. The use of cutlery confers spices and a third dimension to wine. After fermentation, the wine has a skin maceration of 4 weeks, followed by 9 months of aging in new French oak wood. It has a red color with brownish highlights. Aroma to dates, green tea, dried figs, a little peppermint, well integrated oak wood. Fruity palate, soft, elegant, soft tannins. Long test field.
Contains Sulfites.
Herdade do Peso Sossego Red
Herdade do Peso Sossego White
Carmim Primitivo Red
Reguengos Garrafeira dos Sócios Red
The grapes, coming from the manual harvest of our associates, are immediately stalked and crushed. With the addition of selected yeasts, the fermentation begins at controlled temperature (25ºC). During this period the maceration or tanning is done by the process of timed reassembly, in order to have a greater extraction of color and tannins. The tanning lasts about 15 days. Contains Sulfites.
Dom Rafael Red
Born in the old vineyards of the Aragonêz, Trincadeira, Castelão and Alicante Bouschet grapes, the grapes for this wine are harvested and hand-selected, foot-stepped, fermenting in the open wineries of the winery, precisely the same methods used for over a hundred years in Herdade do Mouchão and that make Dom Rafael one of the most famous reds of the region. Alentejo and contemporary, Dom Rafael is a versatile red, ideal to accompany varied gastronomic proposals. The Dom Rafael red stalks in casks of Portuguese chestnut and oak and in French oak barrels for 12 months, after which it staged for at least another 6 months in the bottle. Over the years this is a wine that is increasingly smooth, complex and balanced. Typically Alentejan and at the same time contemporary, Dom Rafael is a versatile red, ideal to accompany very diversified gastronomic proposals. Contains Sulfites.
Quinta da Fonte Souto Red
Situated on the slopes of the Serra de São Mamede at 500 meters altitude, near Portalegre, Quinta da Fonte Souto benefits from conditions of greater freshness and humidity than the warm Alentejo plain. The wines express the freshness and elegance of the high quotas as well as the structure and complexity that result from mature vineyards of low yields. Contains Sulfites.
Quinta da Fonte Souto Vinha do Souto Red
Situated on the slopes of the Serra de São Mamede at 500 meters altitude, near Portalegre, Quinta da Fonte Souto benefits from conditions of greater freshness and humidity than the warm Alentejo plain. The wines express the freshness and elegance of the high quotas as well as the structure and complexity that result from mature vineyards of low yields. Contains Sulfites.
Ponte Mouchão Verdelho White
It begins its fermentation in stainless steel tanks before finishing the main fermentation in French oak barrels. Delicate wine, full of character. This is a white wine with a unique balance, concentration and tension allowing to guess its origin in the vineyards now 25 years old. Contains Sulfites.
Ponte Mouchão Red
Aged for 18 to 20 months in French oak barrels, and is marketed after aging for at least another 12 months in bottle. Coming from vineyards under 20 years old, the reds are made in open ponds with footsteps (like all reds in Mouchão) and with 100% stems. It presents an intense red - garnet color, concentrated aroma of black fruits and spices, with delicate floral touch, structured and rich palate with fruit, acidity and tannins in perfect balance. 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.
Adega de Borba Reserva 3x Red
With grapes from the most typical Alentejo grape varieties produced in the sub-region of Borba, the label Cortiça wine was produced, a true ex-libris from the Adega de Borba. Coming from old vines, the grapes had a strict control in the evolution of the maturation, having been harvested in small quantities. In the Cellar, after the destemming and soft crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24ºC, for greater extraction of the aromas and fruity flavors of the grape. In order to increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in the vat in a post-fermentative maceration process. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3rd and 4th year barrels, French oak and exotic wood barrels. followed by a six-month bottling stage in the basement. Aroma fine and elegant, suggesting black fruits, compote and white chocolate. Contains Sulfites.
Monte da Ravasqueira Reserva da Família White
A timeless wine, produced only from selected areas of the vine, modern and disruptive, reflects the ever-deepening knowledge of the vineyard. A lot always composed by Alvarinho and Viognier varieties, which presents great freshness and exuberance after aging for 8 months in French oak barrels. This wine is the result of an ambitious work that seeks to reconcile innovation and tradition, values that characterize the José de Mello family. Contains Sulfites.
Monte da Ravasqueira Premium Rose
With an old world profile, salmon color proves to be elegant and superb in texture, with delicate fruit and minerality. On the nose, it is fragrant, floral with light smoky notes, white chocolate and white cherry. In the test, it is full of texture and finesse, dry, mineral, juicy and long. It aged for six months in new French oak barrels at low temperatures.
Contains Sulfites.
Monte da Ravasqueira Syrah Red
It aged in French oak barrels for 8 months. It presents itself as a more complex and textured wine, full of elegance and volume, widely gastronomic or to be enjoyed solo. Dark and dense garnet color. Nose of great impact and balance between notes of ripe black fruit, plum and fig and notes of wood aging. In the race it presents a unique lightness and power with a velvety texture and facing the table. Contains sulfites.
