Dona Sancha Magnum Rose
Manual harvest in 20kg boxes, fermentation in stainless steel vats with controlled temperature between 14º-16ºC. Duration of 29 days. Aging for 6 months in stainless steel vats and 2 months in bottle. Pale pink/salmon color, notes of red fruit, currant, grapefruit and with some floral notes such as roses. Fresh, unctuous with a dry and persistent finish. Contains sulfites.
Dona Sancha Red
Manual harvest in 20kg boxes. Fermentation in stainless steel vats at a controlled temperature between 22º-24ºC, for 16 days. Aged for 12 months in stainless steel vats and 6 months in bottle. Ruby color, aromas of black fruit, a vegetable side from Jaen. In the mouth it is fresh, with fine tannins and some spice. Medium structure, long and persistent .
Dona Sancha Rose
Manual harvest in 20kg boxes, fermentation in stainless steel vats with controlled temperature between 14º-16ºC. Duration of 29 days. Aging for 6 months in stainless steel vats and 2 months in bottle. Pale pink/salmon color, notes of red fruit, currant, grapefruit and with some floral notes such as roses. Fresh, unctuous with a dry and persistent finish. Contains sulfites.
Dona Sancha Vinha da Avarenta Clarete Red
Manual harvest in 20kg boxes, fermentation in stainless steel vats with skin contact until the 4th day. Controlled temperature between 18º-20ºC. Duration of 20 days. Aging for 6 months in stainless steel vats and 2 months in bottle. Blackcurrant color, expressive nose with notes of red fruit, raspberry, currant and strawberry jam. Fresh with very present acidity, fine tannins, with great gastronomic potential. Contains sulfites.
Dona Sancha Vinha da Avarenta White
Manual harvest in 20kg boxes. Fermentation in stainless steel vats with controlled temperature between 14º-16ºC. Duration of 31 days. Aging for 6 months in stainless steel vats and 12 months in bottle. Pale lemon color, complex aroma, with floral notes, orange and honey. In the mouth it is dry, fresh with well-defined acidity, unctuous, long and persistent. Contains sulfites.
Dona Sancha White
Manual harvest in 20kg boxes, fermentation in stainless steel vats with controlled temperature between 14º-16ºC. Duration of 27 days. Aging for 6 months in stainless steel vats and 2 months in bottle. Pale lemon color, young, fresh nose with a predominance of citrus fruits and some tropical notes. Well accentuated acidity with a dry, long and persistent finish. Contains sulfites.
Quinta Dona Sancha Cerceal White
Manual harvest in 20kg boxes, fermentation in French oak barrels and stainless steel vats at a controlled temperature between 14º-16ºC. Duration of 28 days. Aging for 6 months in 500L - 50% French oak barrels and 12 months in bottle. Lemon color, discreet, evident wood well matched without overlapping the wine, presents notes of honey and quince. In the mouth it is complex, with a very present acidity, unctuous with a long and persistent finish. Contains sulfites.
Quinta Dona Sancha Tinta Pinheira Red
Manual harvest in 20kg boxes, fermentation in granite presses with controlled temperature between 22º-24ºC. Duration of 13 days. Aging for 8 months in stainless steel vats and 24 months in bottle. Open ruby color, intense nose with floral notes of violet and some ripe fruit. Freshness and acidity well present with silky tannins. Contains sulfites.
