Quinta da Pedra Escrita Red
Organic Wine, 100% manual vintage, for small perforated boxes. Choice table reception. Stalk and crush. Cold maceration for 48 hours. Alcoholic fermentation for 3 weeks with temperature control. It aged for 15 months in new 300 L French oak barrels. Intense and very fresh aroma, showing well the cool summer nights at altitude in the Douro Superior, marked by violets, black and red fruits very characteristic of the grapes that gave rise to it, in balance with very subtle notes of French barrel. In the mouth, freshness, acidity and live tannins denote the soil and climate and provide longevity, then all the notes of aroma are felt in an elegant and long set.
Quinta da Pedra Escrita Reserva White
Organic Wine: Fermentation and aging with agitation of fine lees in 500 Lts of French Oak barrels. Granitic soil of the Douro Superior, very sandy at an average altitude of 575 meters. Manual harvest for small 15 kg perforated boxes. The grapes are pressed without crushing and without destemming under an inert atmosphere in order to preserve all the aromatic potential of the grapes. A great effort is made so that all pre-fermentation operations are carried out within the strictest rigor, being responsible for the intrinsic quality of the future wine while preserving the primary aromas. Mineral and citrus aroma of grapefruit and exotic fruits, with discrete barrel notes well integrated. Very persistent and fresh mouth with citric notes and very lively acidity, in harmony with fat and well structured notes of the barrel aging, allowing to foresee longevity.
Castello D’Alba Biológico Red
100% manual harvest, for small perforated boxes. Reception, destemming and crushing. Cold maceration for 48 hours. Alcoholic fermentation for 3 weeks. Aging in bottle for 9 months. Great aromatic purity, intense and very fresh, with notes of violets and wild berries, characteristic of the grape varieties from which it originates. In the mouth you can feel the aroma notes in an intense, elegant and long set. Contains sulfites.
Castello D’Alba Biológico White
Aging on fine lees in stainless steel vats for 3 months. Manual harvest for small 15Kg perforated boxes, whole bunches without destemming, using very gentle crushing and pressing processes. A great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigor, in order to interfere as little as possible with the intrinsic quality of the grapes. Fermentation with indigenous yeasts. Great aromatic purity, complex of mineral character, exotic fruits, citrus and white flowers of the field, characteristic of the grape varieties that give rise to it. In the mouth you can feel the aroma notes in an intense and creamy set, with volume and freshness, very long. Contains sulfites.
Beyra Sauvignon Blanc White
Hand-picked grapes, reception with total destemming and crushing immediately. Fermentation in stainless steel vats at a temperature between 16-17ºC for a period of about 20 days. Aging with lees agitation - 'batonnage' for 15 days, followed by aging in bottle for 5 months. Refreshing citrus notes of grapefruit, lime, tangerine peel and passion fruit. Fresh and mineral in the mouth with a strong presence of citrus and discreet ginger. Contains Sulfites.
Beyra Rufete Red
Grapes from non-irrigated 100% Rufete vineyards, originating in two plots of granitic soils in the parish of Vermiosa, in the heart of the Douro International Natural Park, at an average altitude of 700 meters. Partial destemming and crushing. Integral fermentation in cement vats with indigenous yeasts without temperature control. Aging for 15 months in cement eggs, 10% of this batch aged in used French oak barrels. Complex aroma with sweet vegetable notes in combination with wild fruits and spices. Mineral character and a slight earthy touch, very identifying the variety. In the mouth it is a fresh wine, with soft but well present tannins, with spicy notes and slight minerality. Contains sulfites.
Beyra Pinot Noir Red
Beyra Moscatel Galego White
Beyra Jaen Red
Hand-picked grapes, reception with total destemming and crushing immediately. Fermentation in stainless steel vats at a temperature between 16-17ºC for a period of about 20 days. Aging for 8 months in 2/3 French and 1/3 American oak barrels. Unfiltered wine, subject to deposit with age. Intense and fruity aroma of raspberries and ripe cherries, in harmony with very discreet notes from the brief aging in barrels. Wide mouth, with soft and voluminous tannins, with a very fresh and enveloping finish. Contains Sulfites.
Beyra Grande Reserva White
Vineyards with an average age of 80 years in clayey-schist soils. Fermentation and aging with stirring of fine lees in French oak barrels until filling. Structured wine, with mineral character and ripped citrus aromas. It presents complex notes, fruits such as grapefruit and lime and very balanced and lively acidity. Contains sulfites.
Beyra Cuvée Especial Rose
Manual harvest, destemming and soft crushing, alcoholic fermentation at a temperature of around 16ºC in “perles” (used 390 liter French oak barrels), followed by aging with fine lees agitation. Aging in 390L "perles de Quintessence", followed by an aging in bottle. Complex, mineral aroma, with discreet smoke, stone fruits such as peach and apricot, subtle notes of bergamot, lavender and pomegranate. unctuous, acidity in perfect balance with maturation, long and harmonious.It contains sulfites.
Beyra Chardonnay White
Hand-picked grapes, reception with total destemming and crushing immediately. Fermentation in stainless steel vats at a temperature between 16-17ºC for a period of about 25 days. Stage with agitation of lees “batonnage. Fresh and vibrant aroma, apple, melon, peach and citrus aromas in balance with very discreet creamy vanilla notes. Volume and acidity ending in a very long aftertaste. Contains Sulfites.
Beyra Grande Reserva Red
Manual harvest, reception with total destemming and crushing immediately. Fermentation between 22-26 ºC for about 7 days with gentle maceration in cement vats, maceration using the classic “delestage” technique, about 3 to 4 per fermentation, malolactic fermentation in used barrels. Aging for 14 months in 300 Lts American oak barrels with extra fine grain. Explosive aroma, very intense, wild fruits and spices with intense notes of licorice in perfect balance with discrete notes from barrel to toast and vanilla. Sweet attack in the mouth, with great volume, the vibrant notes of fruit and spices can be felt in the nose, with very voluminous and soft tannins, with a long and persistent finish. Ready to drink. Contains Sulfites.
Beyra Reserva Quartz White
Grapes harvested by hand, reception with total destemming and crushing immediately. Fermentation between 16-18ºC for a period of about 20 days with inoculation of selected yeasts. Stage in stainless steel vats. Very mineral and citrus, grapefruit, with slight smoky, vibrant acidity with structure to predict a good aging in bottle. Contains sulfites.
Beyra White
Hand-picked grapes, reception with total destemming and crushing immediately. Fermentation between 16 - 17ºC for a period of about 20 days with indigenous yeasts. Aging for 4 months in stainless steel vats until bottling. Citrus fruit and minerality, grapefruit, notes of nettles and white flowers, very fresh and light in the mouth, revealing the altitude of the vines. The soul of this wine lies in the unique combination of Síria and Fonte Cal grapes from old vines planted in granite and schist soils with quartz veins, in the hydrographic basin of the Douro River at an average altitude of 700 meters. Contains sulfites.
Rui Roboredo Madeira Vinhas Antigas da Beira Interior Red
Rui Roboredo Madeira Vinhas Velhas Red
Castello D’Alba Edição Limitada Red
Manual harvesting, reception with total destemming and crushing immediately, the grapes are fermented by varieties and lots, so from an early stage if you can maka a rigorous selection that will later give rise to the traditional blend of the old world, it reveals the art of selecting grapes by parcels and the art of selecting wines to later fill. The fermentation is made in stainless steel tanks of small capacity, with temperatures around 28ºC. Soft and controlled macering to obtain elegant and aromatic wines.
Contains Sulfites.
Beyra Red
Beyra Reserva Red
Grapes harvested by hand, reception with total destemming and crushing immediately. Fermentation between 22 - 26 ºC for 7 days with gentle maceration. Aging for 8 months in new French 1/3 and 2/3 American oak barrels. Fruity aroma with discreet very elegant mineral, in balance with barrel notes. Wild fruits, spices, discreet notes of vanilla and toast. Fruity and persistent, with a fresh and elegant finish. Contains Sulfites.
Quinta da Pedra Escrita White
Organic wine: Manual harvest for small 15 kg perforated boxes, fermentation with cold technology, in a reductive environment, with controlled temperature around 16ºC. The grapes are pressed without crushing and without destemming 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 entire wine is fermented in used French oak and remains there after a small racking over fine lees with periodic “battonage” stirring until the final blend is made. 6 months in French oak barrels, fermentation and agitation stage with fine lees, coming from the very sandy Upper Douro granitic soil at an average altitude of 575 meters. It has a citrus and mineral aroma, grapefruit notes, discrete exotic fruits and country flowers. Very persistent and fresh mouth with very lively citrus notes, resulting in a very elegant set.
Castello D’Alba DOC Red
Manual harvest. Reception with total destemming and immediate crushing, fermentation in small stainless steel vats, with fermentation at 24 ºC. Controlled macerations in order to obtain elegant and smooth wines. Partial stage for a short period of 3 months in American and French oak. Aromas of red fruits and spices reveal a gentle maceration in order to preserve the typical notes of the grape varieties and make the wine ready to be drunk after bottling. Very typical aromas of Douro grape varieties, sweet notes of rockrose, flowers, blackberries and spices contribute to its aromatic complexity, in the mouth it is very smooth, with balanced acidity, very fine tannins. Contains Sulfites.
Castello D’Alba Reserva Red
Manual harvesting, reception with total destemming and crushing immediately, the grapes are fermented by grape varieties and batches, so that from a very early age a rigorous selection can be made that will later give rise to the “blend”, very traditional from the old world, reveals the art of selecting grapes by parcels and the art of selecting wines for blending. Fermentation takes place in small capacity stainless steel vats, with temperatures around 28 ºC. Smooth and controlled macerations in order to obtain elegant and aromatic wines. Part of the lot is aged for a period of 12 months in predominantly French oak, with a small percentage of American wood. Intense aroma of great complexity, aromas of forest fruits and cistus from Touriga Franca, spices and red fruits from Tinta Roriz and very fresh and elegant violet floral notes from Touriga Nacional. In the mouth it is sweet and enveloping, with very smooth noble tannins, long and warm finish. Contains Sulfites.
Castello D’Alba Reserva White
Manual harvest for small 15 kg perforated boxes, fermentation with cold technology, in a reductive environment, with controlled temperature around 16ºC, 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 so that all pre-fermentative operations are carried out within the strictest rigor, as they are responsible for the intrinsic quality of the future wine. Part of the wine ferment in used French oak and remains there after a small racking over fine lees with periodic “battonage” stirring until the final blend is made with stainless steel wine. Fermentation and aging in French and American wood with agitation of lees for 6 months until filling. Complex aroma, mineral in balance with exotic fruits, citrus fruits, white flowers of the field, in addition to discreet and suggestive toasted barrel notes. In the mouth it is plump and creamy, with volume and freshness, very long. Contains Sulfites.
