Herdade de São Miguel Esquecido Arinto White Magnum
Discover the uniqueness of the Herdade de São Miguel Esquecido Arinto White Magnum, a distinguished example from the sun-drenched vineyards of Alentejo. This wine originates from schist-clay soils, where each grape is handpicked to ensure its superior quality. The manual harvest is followed by a 24-hour pre-fermentation maceration, a crucial step that enhances the grape's natural aromas.
Fermentation takes place in 400L French oak barrels, a process lasting between 10 to 15 days, followed by a 16-month aging period in the same vessel. This meticulous method contributes to the wine's robust and enveloping profile. The intense yellow color with golden reflections heralds the richness found in the glass.
The palate of the Herdade de São Miguel Esquecido is complex and refreshing. Notes of dried fruits and a hint of honey complement its voluminous structure, offering a long and satisfying finish. This wine is an experience that elevates any special occasion.
Casa Relvas Pom-Pom Rosé
Discover Casa Relvas Pom-Pom Rosé, a wine from Redondo, Alentejo, blending the freshness and unique delicacy of Touriga Nacional, Aragonez, and Syrah grapes. Grown in clay-limestone soils at the foot of the Serra do Mendro, this wine results from careful hand harvesting, followed by total destemming and pre-fermentative maceration for 8 to 12 hours, enhancing its aromatic expression.
Fermentation is carried out under controlled temperatures in stainless steel, with 10% of the wine aged for 4 months in French oak barrels, adding a subtle complexity. It presents a light pink color with salmon hues, unveiling fresh aromas of red fruits and citrus on the nose.
On the palate, Casa Relvas Pom-Pom Rosé is intense and engaging, with notes of red fruits, a fresh, creamy, and mineral character. It perfectly complements grilled fish, seafood, sushi, and salads, and should be served chilled to maximize its liveliness.
Casa Relvas Alicante Bouschet Red
Mechanical harvest during the night. Total stalking. Cold pre-fermentation maceration for 48 hours. Fermentation at controlled temperature (22ºC -28ºC) in stainless steel vats. Post-fermentation maceration for 5 to 10 days. Malolactic fermentation in stainless steel vats. Intense ruby color, complex aroma of red fruits with earthy and balsamic notes. Remarkable freshness, excellent structure and balance. Complex finish showing great elegance and guarding potential.
Atlântico White
Atlântico Red
Art.Terra Amphora Red
Manual harvest. Carving fermentation with indigenous yeasts. Skin maceration of about 60 days. Malolactic fermentation in contact with films. Stage for 3 months in clay pots on lees. Bright red color, primary aromas with some earthy notes. Iodized with resin notes from the carving. Good texture, fine tannins, delicate and pleasant. Contains Sulfites.
Art.Terra Organic Red
Manual Harvest. Total stalking. Pre-fermentative maceration for 48 hours. Alcoholic fermentation with controlled temperature (22ºC -28ºC) in mills with piegage. Malolactic fermentation in stainless steel vats. Stage in vats on lees for 6 months. Intense ruby color, aroma of forest fruits, orange peel and white flowers. Powerful palate, good freshness, smooth tannins, good persistence. Contains Sulfites.
Art.Terra Curtimenta White
Mechanical harvest. Partial stalking. Fermentation in a mill with whole berries. Step on foot. Controlled temperatures between 18º and 25º, maceration after fermentation of 8 days. Aging for 6 months in used French oak barrels of 400L. Orange color, fresh notes of mandarin, mint and cinnamon. Soft tannins, medium body. Good freshness and minerality. Contains Sulfites.
Art.Terra Amphora White
Manual harvest. Carving fermentation with indigenous yeasts. Skin maceration of about 60 days. Stage for 3 months in hoists on lees. Golden yellow color, aromas with notes of smoke, spices and eucalyptus. Dry palate with silky tannins and medium body. Earthy notes good freshness and minerality. Contains Sulfites.
Casa Relvas Vidigueira White
Manual harvest. Total stalking. Pre-fermentation maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats for 10 to 15 days. Internship for 3 months sur lies. Citrus yellow color, intense aroma of tropical fruits, with hints of vanilla and light mineral. In the mouth it is fresh and balanced with a long and persistent finish. Contains sulfites-
Casa Relvas Sauvignon Blanc White
Manual harvest. Total stalking. Pre-fermentation maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats for 10 to 15 days. Internship for 3 months "sur lies". Citrus yellow color, complex aroma of tropical fruits, grass and green asparagus. Fresh attack, fine acidity. Mineral and harmonious. Long finish. Contains sulfites.
Herdade de São Miguel Colheita Selecionada White
Manual harvest. Total stalking. Pre-fermentative maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats (50%) and in 400L barrels for 20 to 30 days. Aging for 50% for 4 months in French oak barrels. Citrus yellow color, complex aroma of tropical fruits and white flowers with notes of butter and coconut. Fresh attack, fine acidity and sharp body. Quite mineral and harmonious. Long finish. Contains Sulfites.
Herdade de São Miguel Escolha dos Enólogos Red
Manual harvest. Total stalking. Cold pre-fermentative maceration for 48 hours. Fermentation with controlled temperature (22ºC -28ºC) in mills with mechanical treading. Malolactic fermentation in French oak barrels. Aging for 9 months in 400L French oak barrels. Ruby color with violet reflections, complex aroma of ripe red fruits, white flowers and spices well integrated with notes of vanilla. Round, rich and voluminous palate. Balanced acidity and fine tannins. Long and complex finish. Contains Sulfites.
Herdade de São Miguel Colheita Selecionada Red
Mechanical harvest at night. Total stalking. Cold pre-fermentative maceration for 48 hours. Fermentation with controlled temperature (22ºC -28ºC) in stainless steel vats. Post-fermentative maceration for 5 to 10 days. Malolactic fermentation in stainless steel vats with French oak staves.50% of the wine in 400L French oak barrels for 4 months. Intense ruby color with violet reflections. Ripe aroma of red fruits well integrated with notes of spices and balsamic. Balanced, round palate, fruit and spice flavors. Good structure of well polished tannins. Contains Sulfites.
Herdade de São Miguel Pé de Mãe Red
Manual harvest with selection in the plot. Fermentation with indigenous yeasts with controlled temperature between 21ºC and 25ºC. Fermentation in stainless steel with whole berry and 20% of stalks. Maceration for 30 days. Malolactic fermentation in French oak vats. Aging for 18 months in a 5000L French oak vat. Ruby color, aroma of red fruits and orange flowers with balsamic notes. Good acidity, smooth tannins, fruity and persistent aftertaste. Contains Sulfites.
Herdade de São Miguel Colheita Selecionada Rose
Manual harvest. Total stalking. Pre-fermentative maceration for 8 to 12 hours. Vacuum press, fermentation at controlled temperatures (15ºC to 18ºC) in stainless steel vats. Internship in 'sur lies' cuba. Light pink color, fresh aroma with notes of tropical fruits and red fruits. Intense and engaging taste. Fresh and mineral. Contains Sulfites.
Herdade de São Miguel Reserva Red
Manual Harvest. Total stalking. Pre-fermentative maceration for 48 hours. Alcoholic fermentation with controlled temperature (22ºC -28ºC) in mills with piegage. Malolactic fermentation in barrels. 12 months in 400L barrels and 6 months in vats. Intense grenat color, exuberant aroma and complex aroma of black fruits well integrated with notes of menthol and tobacco. Remarkable freshness, excellent tannin structure and balance. Complex finish showing great elegance and persistence. Contains Sulfites.
Herdade de São Miguel Alicante Bouschet Red
Mechanical harvest at night. Total stalking. Cold pre-fermentative maceration for 48 hours. Fermentation with controlled temperature (22ºC -28ºC) in stainless steel vats. Post-fermentative maceration for 5 to 10 days. Malolactic fermentation in stainless steel vats with French oak staves. Aged for 12 months in French oak. Intense ruby color, complex aroma of red fruits with earthy and balsamic notes. Remarkable freshness, excellent structure and balance. Complex finish showing great elegance. Contains Sulfites.
Entredocs Arinto White
José Luis Oliveira da Silva (Casa Santos Lima) and Alexandre Relvas (Casa Relvas) teamed up to launch a great white wine. A limited edition of a wine that celebrates the great Arinto variety, as well as a great friendship. Manual harvest. Pre-fermentation maceration for 24 hours. Fermentation in 400L barrels for 10 to 15 days. 50% of the wine aged for 12 months in 400L French oak barrels. Yellow color with golden hints, aroma with great aromatic complexity. Citrus aromas, green apple and some notes of honey. Complex palate, with volume in the mouth, good acidity and lots of freshness. Contains sulfites.