Rui Roboredo Madeira

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.

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.

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.

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.