Barão de Vilar Colheita 1999 Tawny
Dark color fading to red to the edges of the glass. Suggestions of smoked wood and dark fruit. Good tear on the glass. Refreshing on the tip of the tongue. A little hot on the alate, a little acidity. Raisins, caramel and a little vanilla. strong long aftertaste with plenty of tannins. Contains sulfites.
Barão de Vilar Colheita 1969 Tawny
Dark color fading to red to the edges of the glass. Suggestions of smoked wood and dark fruit. Good tear on the glass. Refreshing on the tip of the tongue. A little hot on the alate, a little acidity. Raisins, caramel and a little vanilla. strong long aftertaste with plenty of tannins. Contains sulfites.
Barão de Vilar Colheita 1968 Tawny
Dark color fading to red to the edges of the glass. Suggestions of smoked wood and dark fruit. Good tear on the glass. Refreshing on the tip of the tongue. A little hot on the alate, a little acidity. Raisins, caramel and a little vanilla. strong long aftertaste with plenty of tannins. Contains sulfites.
Quinta da Viçosa Red
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
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
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
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
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
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 Poente Colheita White
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
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
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.
