Quinta de Lemos Gégé Bruto White
Cortes do Reguengo Gouveio Bruto White
Coelheiros Chardonnay White
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.
Terras de Lava White
Made from a blend of native Azorean varieties (70%) and with different European varieties (30%). After careful selection of the grapes, fermentation took place in stainless steel vats at a controlled temperature of 15ºC. Aged on fine lees for 4 months after which the wine was bottled. Greenish yellow color. In the aroma, the notes of tropical fruits and citrus stand out, involved in a beautiful volcanic set. In the mouth it has volume, a lot of freshness and minerality. It has an enveloping, salty and persistent finish. Contains sulfites.
Soito Grande Reserva White
Rola-Pipa do Pico White
Vinha de Reis Reserva Edição Limitada White
Vinha de Reis Encruzado White
Vinha de Reis Colheita White
Maria Izabel M. I. DOC White
The grapes were harvested, after a rigorous selection in the vineyard and in the cellar. Subsequently pressed with the whole bunch, at low pressure. The must fermented and aged in stainless steel vats for 4 months. With a defined citrus color, it has a young aroma. Good mineral character, which gives it freshness, together with citrus and tropical notes. Vibrant in the mouth, voluminous, with a natural acidity that makes it a fresh and appealing wine. Medium and fruity finish. Contains sulfites.
Quinta Maria Izabel White
The grapes were harvested, after a rigorous selection in the vineyard and in the cellar, the grapes were pressed with the whole bunch, under low pressure. The must fermented 80% in used 500L French oak barrels (must from old vines) and 20% in stainless steel vats (must from new vines), remaining for 8 months. Of greenish citrine color, it presents a fresh aroma denoting complexity. It has an intense mineral character, which gives it freshness, together with notes of orchard fruit – white plum, citrus – lime zest, light aroma of smoke and spices. Frank in the mouth is mineral, enveloping with acidity tempered by the light greasiness provided by the partial malolactic produced in barrels. Contains sulfites.
Adega de Penalva Cerceal White
Crushing with destemming, without skin maceration and 2/3 with fermentation in stainless steel tanks and 1/3 in new barrels. Citrus yellow color, austere aroma with a light touch of wood and some complexity. A generous and very acidic variety, which produces wines of great longevity and enormous elegance. Strong flavor dominated by the freshness of acidity, elegance and the structure of the variety. A white man who knows more than he smells. Contains sulfites.
Maria Izabel Vinhas Velhas White
The grapes from several very old vineyards in the Alto Douro Vinhateiro (Mêda) were pressed in whole bunches, in order to extract the freshest and most vibrant must possible. Keeping the origin of each vineyard, the musts followed the alcoholic fermentation in new 500L French oak barrels. Fermentation process from indigenous yeasts, brings more complexity and character to wines. Long maturation on total lees (12 months). Malolactic partials make up the Burgundian-inspired route. Concise, elegant, frank, expressive. Fresh citrus notes with great notoriety, lime, grapefruit, flower, white fruit, irreproachable trace of pure minerality. Wide mouth, serious, exuberant acidity, salty, long trace. Contains sulfites.
Maria Izabel White
The maturation phase occurred later, due to lack of water in the soil and heat. The harvested grapes rested for 24 hours in a refrigerated container at 8º C in order to protect the integrity of the bunches. After rigorous selection in the cellar, the grapes were pressed with the entire bunch, at low pressure. Part of the batch was fermented and aged in stainless steel vats for 8 months, and the rest in French oak barrels. Pale yellow in color, it has a fresh and complex aroma. Mineral character, which gives it freshness, together with citrus and floral notes, with a slight aroma of smoke. Frank in the mouth is mineral, enveloping with acidity tempered by the light greasiness provided by the partial malolactic produced in barrels. Contains sulfites.
Infantes White
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.
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.
Quinta da Falorca Noblesse Oblige White
Evidência Reserva Encruzado White
Cortes do Reguengo White
Manual harvest, transport in 14kg boxes. Grapes are cooled in a cold chamber for 24 hours to 10ºC. Followed by sorting on a sorting table, destemming, pressing and cold static decanting. Fermentation in 500L barrels and aging for nine months. Rich and complex aroma, fruity with light floral notes, well integrated with the smoke from the barrel. In the mouth it is fruity, balanced, with a very present acidity and a long and fresh finish. Contains sulfites.
Convés White
Mechanical harvest overnight. De-stem and light crushing, followed by thermal shock to 10ºC through a mass exchanger. Vacuum pressing, followed by cold decantation for 48h. Fermentation of each variety individually in stainless steel tanks with controlled temperature. Citrus color with greenish hints. Aroma of tropical fruit, fresh and floral. In the mouth it is fruity, has good acidity and a refreshing finish. Contains sulfites.
Quinta de Carvalhiços Reserva White
Malvasia-Fina and Encruzado, an autochthonous variety exclusive to the Dão region, both recommended for the production of DOC Dão wines, are grown on a vertical back with two movable and two fixed wires, with a density of 4550 plants; are pruned in double Guyot and treated in the form of integrated protection. Alcoholic fermentation conducted in stainless steel vats at low temperatures, 13ºC. It has a citrine and crystalline appearance. Fresh herbal aroma, peach. Harmonious mouth with balanced acidity and final persistence. Contains sulfites.
Quinta dos Carvalhiços Encruzado Reserva White
The Encruzado variety, native to the Dão region, is grown on a vertical back with two movable and two fixed wires, with a density of 4550 plants; it is pruned in double Guyot and treated in the form of integrated protection. Alcoholic fermentation conducted in stainless steel vats at low temperatures, 13ºC. White flowers in the aroma, sweet and appealing. Full mouth, rich and mineral. Wine of great presence and long finish. Contains sulfites.
Quinta das Bágeiras Colheita White
The Quinta das Bágeiras white harvest wine comes from vineyards with little more than 15 years. It is vinified by an ancestral process, the wort being placed in small open decanters of 1m2 where it remains between 24 to 36 hours to make the decanting through natural precipitation. At the end of this process, the wort is tranferred to stainless steel tanks where it ferments, with a temperature control made with cooled water drop. It is a wine that ferments only with indigenous yeasts, proper of the graoe, without any addition of enzymes or extra yeasts. Contains Sulfites.
Adro da Sé Encruzado White
Costa Boal Undated White
Conceived from a selection of barrels, this is a blend wine of three different years, produced from the Códega do Larinho, Rabigato, Gouveio and Arinto grape varieties. It presents a perfect aromatic symbiosis between ripe citrus, flowers, spices and wood. In the mouth it is velvety, elegant and full, with a persistent, long and dry finish. Limited edition of 1300 bottles. Contains sulfites.
Costa Boal Superior White
Produced from Rabigato, Viosinho, Arinto and Fernão Pires, this Superior white aged in French oak barrels for between 6 and 8 months. It presents corcitrin and aromatic complexity in excellent combination with mineral notes. In the mouth, it reveals body, elegance and a fine acidity, well present and balancing the entire structure and volume of the wine. Edition of 3000 bottles. Contains sulfites.
Beyra Biológico White
Grapes produced in organic production in vineyards planted in the plateau of Beira Interior, in high altitude granite soils. Vineyards planted exclusively with native varieties, perfectly adapted to the rustic climate caused by the altitude. Hand-picked grapes, reception without destemming and immediate crushing. Fermentation for a period of about 20 days with indigenous yeasts. Stage in stainless steel vats. The low productivity of granitic soils, especially in organic production, gave rise to this wine with an intense, fresh and very elegant aroma, with citrus notes in harmony with very discreet floral notes. In the mouth it is very fresh with volume provided by contact and lifting of the fine lees until bottling. Contains sulfites.
Tapada de Coelheiros White
The grapes were harvested manually 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. 70% of the must was transferred to 500L barrels and the wine was kept in contact with the fine lees with periodic battonage. Aging for 8 months in barrels with battonage. Complex nose where the tropical fruit from the Roupeiro stands out, combined with notes of grapefruit and the freshness of the Arinto lime peel. The palate is dominated by creaminess and unctuousness. Long and persistent finish. Contains sulfites.
Altano Reserva White
Castello D’Alba Superior White
Manual harvest into small 15 kg perforated boxes, fermentation in a reductive environment, using very gentle crushing and pressing processes under an inert atmosphere in order to preserve all the aromatic potential of the grapes. A great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigor, being responsible for the intrinsic quality of the future wine. The entirety of the wine ferments in stainless steel vats and remains there after a small racking on fine lees with periodic “battonage” preparation until the final batch is made. Aging in stainless steel vats with preparation of fine lees - 'batonnâge' until bottling. Great concentration and aromatic purity, with mineral character in balance with discreet notes of exotic fruits and citrus. In the mouth it shows a lot of volume and freshness, very long with very lively natural acidity. Contains sulfites.
Quinta Valle Longo Vintage 2016 Ruby
Quinta do Vallado Vintage 2019 Ruby
The grapes (50% with stems) are fermented for four days in "lagares" with periodic foot treading. Aged for 20 months in stainless steel vats. Deep and strong nose, with intense aromas of dark fruits. Full-bodied flavor with ripe and soft tannins. Excellent structure and complexity, with a very long finish. Contains sulfites.
Herdade das Servas Rose
After destemming and pressing in a rust-protected pneumatic press, the must that gave rise to this nectar was decanted for 48 hours. The alcoholic fermentation took place in 3rd year French oak barrels, in part, but also in temperature controlled stainless steel vats. It is a clear, pale salmon wine. In the tasting stand out the aromas of raspberry, currant and cherry, and floral notes characteristic of the variety. A fruity, fresh, mineral and dry rosé with an elegant and persistent aftertaste, characteristics that give it a longevity up to a dozen years. Contains Sulfites.
