Pai Chão Grande Reserva Red
Reserva do Comendador Red
Destemming without crushing, fermentation in stainless steel deposit at 25ºC and rack and return daily. Malolactic fermentation in new French oak barrels, where wine remained for 18 months. Stage 12 months in bottle before going to market. Intense aroma with notes of black cherry and wild blackberry. Full-bodied palate, ripe tannins, long and persistent finish. Contains Sulfites.
Herdade das Servas Touriga Nacional Red
Herdade das Servas Colheita Seleccionada Red
Vineyards installed in red soils derived from brown or crystalline limestones, with shale spots, benefiting from a Mediterranean climate with high thermal amplitudes and hot and dry summers. After the green interventions required during the growing cycle, the grapes were manually harvested and transported to the winery in small boxes. After malolatic fermentation, the wine partially aged for 12 months in 2. and 3. year French and American oak barrels. After bottling it rested in bottle for 2 months in our basement. To preserve all its qualities, this wine has not been stabilized, it can naturally create a deposit. Clear wine, violet red, aromas of cherry, blackberry, spices and floral notes. Structured, balanced and voluminous, with full body and persistent finish. Contains Sulfites.
Herdade das Servas Alvarinho White
Vineyards installed in red soils derived from brown or crystalline limestones, with red shale patches, benefiting from a Mediterranean climate with high thermal amplitudes and hot and dry summers. After the green interventions required during the growing cycle, the grapes are harvested by hand and transported to the cellar in small boxes. Peach, lemon and mango aromas with mineral notes. On the set is a mineral white and elegant, with persistent finish. Contains Sulfites.
Herdade das Servas Colheita Seleccionada White
Vineyards installed in red soils derived from brown or crystalline limestones, with red shale patches, benefiting from a Mediterranean climate with high thermal amplitudes and hot and dry summers. After the interventions in
necessary during the vegetative cycle, the grapes were harvested manually and transported to the cellar in small boxes. Clear citrus wine, aromas of tropical fruits, apricot, lemon and mandarin with floral notes, in a fresh, complex and structured set with a persistent finish. Contains Sulfites.
Herdade das Servas Vinhas Velhas Red
The grapes are selected on the selection table, destemmed, followed by pre-fermentative maceration. Fermentation takes place in a mill and stainless steel vat with temperature control. After the malolactic fermentation stage, the wine aged for 18 months in new French oak barrels and second year French and American oak barrels. After bottling, it rested in a bottle in our cellar for 20 months. In order to preserve all of its qualities, it has not been stabilized and can naturally create deposits. Clear wine, deep violet red, aromas of plum, cherry, fig, chocolate, spices and floral notes of violet. Complex, structured, fresh and elegant, toasted oak barrels, smoked notes, rich tannins and long finish, revealing all the potential for aging and aging. Contains sulfites.
Herdade Grande Reserva Red
From our older vines were harvested the sane grapes and in the best state of maturation that gave rise to this great wine. These grapes were harvested and selected by hand with all rigor. The fermentation took place in stainless steel mills, of small dimensions with temperature control in order to preserve all the aromatic elegance. After fermentation, it aged for 12 months in American and French oak barrels. The intense garnet color combines with a seductive aromatic profile, with delicious notes of ripe fruit, homemade jams, subtly married with a delicious aroma of vanilla and spices. In the mouth it is powerful and intense. Robust tannins and well blended acidity finishes with long and elegant finish. Contains Sulfites.
Monte da Cal Vinha de Saturno White
Total destemming, gentle skin maceration, gentle pneumatic pressing, natural static clarification and alcoholic fermentation at 15ºC. Aging for 2 months in bottle. Crystalline color, citrine with abundant greenish tones. Predominant aroma in floral notes such as lime and orange. It also presents tropical and exotic nuances. Fruity, fresh palate, pleasant volume in the mouth, harmonious and long persistence. Contains sulfites.
Marquês de Borba Colheita Red
The very young aroma of this Marquis of Borba Tinto, indicates the recent harvest, but is already very harmonious, full of fruit, remembering wild berries, plum, cassis, spices. Very concentrated and fresh in the mouth, with the youth very well tamed, juicy, with beautiful and fresh acidity, is a very attractive red, sweet, perhaps the best Marques de Borba ever.
Contains Sulfites.
Marquês de Borba White
Marquês de Borba Reserva Red
The grapes are partially destemmed and fermented in marble mills with the traditional step on foot. Following is the malolactic fermentation that takes place in 2nd year barrels. Excellent aromatic concentration. Notes of red fruits, spices and jams. Powerful and elegant. Solid, vigorous, and with very compact tannins but crushed by the body. Long and distinguished end.
Contains Sulfites.
Poliphonia Reserva White
The grapes from the Monte dos perdigões vineyard were carefully selected, having been vinified separately in French oak barrels. There followed a stage on fine sludge with periodic “batonnage”. Citrine color with slight greenish reflections. Elegant aroma, of good intensity, with notes of tropical fruit associated with dried fruits and spices. Fresh palate, with good acidity and full. Persistent and unctuous finish. Contains sulfites.
Cortes de Cima White
A gastronomic wine, with rich fruit flavors and good acidity. A lot, aged in barrels, of local and international varieties planted in our vineyards on the Atlantic coast and in the warm interior of Alentejo. This wine features delicate notes of citrus flowers and an elegant palate. Contains Sulfites.
Cortes de Cima Touriga Nacional Red
Better known as one of the five varieties most used in Port wine to the south, in the Alentejo, its fruit develops an aromatic and very floral character. It has a low production, with curls and small berries. Seductive aromas of dark berry fruits with complex floral notes. Palate intense to fruit. Contains Sulfites.
Cortes de Cima Red
Fruit very ripe. Fermented without clogging, at controlled temperatures, with frequent reruns. Aged for 12 months in French (70%) and American (30%) oak barrels, then mixed to balance the varietal fruit and the complexity of the oak. Bottled without glue and filtration. Aroma to spices, vigorous palate with intense fruit and a long and persistent finish. Contains Sulfites.
Tapada do Chaves Reserva Red
Cartuxa Bruto Rose
After careful selection of the grapes and harvest at the ideal point of maturation, the base wine fermented in a stainless steel tank, with controlled temperature, after direct pressing. Aging on fine lees for 6 months with periodic batónnage. Second fermentation in bottle, by the classic method, followed by aging on lees and intermediate batônnages for 19 months, in the cellars of Convento da Cartuxa. Contains sulfites.
Cartuxa Colheita White
These wines associate their quality with the name of the Carthusian monks who, since 1598, lead a solitary prayer life in the Monastery of Santa Maria Scala Coeli. When the grapes reach the ideal stage of maturation, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. Then the grapes are fermented in stainless steel vats. at a controlled temperature of 16 ° C. The stage is followed on fine lees for nine months with regular batonnage. This white wine is based on the castes Antão Vaz and Arinto, have a fine aroma and a certain body, are persistent and harmonious. Contains Sulfites.
Cartuxa Reserva Red
These wines associate their quality with the name of the Carthusian monks who, since 1598, lead a solitary prayer life in the Monastery of Santa Maria Scala Coeli. Produced from the carefully selected vine varieties, Alicante Bouschet eTincadeira, planted in the older vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal stage of maturation, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. The grapes are then fermented separately in stainless steel vats and French oak vats, at a temperature of 27 ° C, followed by 15 day maceration. This wine aged for 15 months in new French oak barrels and 12 months in the bottle. Contains Sulfites.
Cartuxa Colheita Red
Produced from the varieties planted in the vineyards of the Fundação Eugénio de Almeida. When the grapes reach the ideal maturation state, they are collected and transported to the warehouse, where the technological process begins with total detachment and light smearing. Then, the grapes are fermented separately, in stainless steel vats, at a temperature of 27ºC, followed by prolonged post-fermentation maceration. It was aged for 12 months in tons and French carvalho barrels. Contains sulfites.
Foral de Évora Colheita Red
SHARISH Morango Framboesa
With a touch of magic, this vodka has, in its constitution, a base of the Blue Magic. It is a strong product among the female audience. Blue Magic is a Gin that according to the producer, has a "magic touch", because when the tonic water is added, the resulting mixture changes from blue to light pink.
Monte da Ravasqueira Late Harvest White
Monte da Ravasqueira Vinha das Romãs Red
Adega de Borba Reserva 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.
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.
Conde d’ERVIDEIRA Private Selection Red
Mechanical harvest and Night. The Touriga Nacional is fermented in "vinimatics", while the Alicante Bouschet ferments in mills equipped with robot of mechanical step. Temperature controlled from 22º to 24ºC. Stage 12 Months in new French oak barrels. Longevity from 6 to 8 years. It presents an elegant and complex aromatic profile, associated with a striking structure, has high persistence and longevity. Contains Sulfites.
Vinha d’Ervideira White
Mechanical and night harvest. The process goes from caste to caste. Antão Vaz grapes are destemmed, lightly pressed in a vacuum. After defecation, they ferment at a controlled temperature between 10o and 12oC. Arinto grapes are destemmed and sent, without crushing, to “vinimatics”, for skin maceration between 6 and 10 hours. Subsequently, they are pressed and sent to the cold room. Wine of citrus tones, with notes of tropical fruits, light quince jam and mineral notes. Elegant in the mouth, it shows good acidity and a striking structure, which prolongs the tasting. Contains sulfites.
Vinha d’Ervideira Red
Aging for 6 months in new French oak barrels. Pre-fermentation maceration at low temperatures. Fermentation in mills equipped with a mechanical treading robot and Malolactic fermentation in French oak barrels. An exuberant aromatic intensity and cocoa, mint and currants, which result in an appealing tasting, with well present and integrated tannins. Persistent and long aftertaste. Contains sulfites.
Conde d’ERVIDEIRA Vinho da Água Red
Selection of the best lots of grapes. vinified caste by caste. The Aragonez is fermented in "vinimatics", while the remaining varieties ferment in mills equipped with mechanical step robot. The process proceeds at a controlled temperature of 25ºC. Thanks to submergence gained body, youth and structure, becoming more aromatic, with a more violaceous and without oxidation. Contains Sulfites.
Vinha d’Ervideira Vindima Tardia White
Intense aroma wine with figs, nuts, marmalade and honey. In the mouth reveals a pleasant sweetness and an interesting volume and elegance, ending long and with a balanced and vibrant acidity. Between 7 and 9ºC can be served as appetizer and starter, accompanying canapes, or with desserts of some acidity, for example orange pie or after the meal, alone or accompanying nuts. Contains Sulfites.
Ervideira Invisível White
Invisible is a white wine of red grapes obtained from the tear of fine grapes of the Aragonese grape variety. It results from the nocturnal harvesting of a selected field, when the optimum maturation point is reached. Almost transparent, with pink lace, it has a floral scent, with notes of white fruits (melon and pear). The palate confirms the aroma, with a good balance and slightly sweet finish. Accompany sushi dishes, smoked fish and seafood. Contains Sulfites.
