Quinta do Carmo Reserva Red
Palácio da Bacalhoa Red
Quinta dos Quatro Ventos Red
Soito Reserva Magnum Red
Created from the harmony of the varieties Touriga Nacional, Alfrocheiro and Tinta-Roriz produced and vinified in Quinta do Soito. It has a grená color with violet reflections, delicate aroma and complete with blackberry and blueberry notes allied to menthol nuances and fine spices. In the mouth it reveals an excellent balance: the flavor is velvety and intense, great, with the presence of rich and silky tannins. With a complex and harmonious structure, it reveals a unique minerality combined with a long finish. Serve at 16 - 18 ºC.
Contains Sulfites.
Júlio B. Bastos Alicante Bouschet Red
This wine is a tribute to my father, Julio Bastos. It is a wine that results from the selection of the best grapes from the old vineyards of Alicante Bouschet, which were trodden in marble wineries and vinified with controlled temperatures. The stage is made in new French oak barrels for 14 months. The wine has an opaque and violaceous ruby color, with pure aromas of china ink, liquorice, notes of wild and balsamic fruits. In the mouth it is very broad, dense and silky, with ripe and round tannins. Contains Sulfites.
Campolargo Bruto White
After decantation, fermentation in stainless steel tank with controlled temperature. Second bottle fermentation (classic method) with minimum stage of 12 months. Citrus yellow color with attractive aroma and palate with good notes of sour apple and orange. Well structured end of the test, with the fruit expressive and always present, well balanced. Contains sulfites.
Pedra Cancela Signatura Red
Total destemming, fermentation with maceration in a press, with temperature control. Stage for 18 months in French oak barrels and 2 months in stage cellar. Red deep red color with intense purple highlights. Aroma rosemary and violet with notes of ripe fruit. Velvety and full palate. Complex and balanced end of test. Contains Sulfites.
Pedra Cancela Signatura White
Fermentation in French oak barrels at controlled temperature. Stage 12 months in French oak barrels with battonage and 2 months in stage cellar. Originating in one of the (few) old white vines in Dão, it is an opulent wine, with clear notes of barrel wrapping the fruit, very creamy and deep, elegant citrus fruit to prolong the final. To grow in bottle. Contains Sulfites.
Elpenor Rose
Ribeiro Santo Blanc de Noirs White
Total destemming and pressing. Selection of the grape must and cooling at low temperatures. Fermentation only in stainless steel vats, with temperatures rounding the 16ºC for 3 weeks Traditional method of fermentation in-bottle, in a cool cellar, for 18 months, followed by the degorgement. Slightly salmon colour, aromatic with mineral notes, dried fruit and citrus. Good acidity, fine and delicate bubble and creaminess on the long finish. Goes well with all kinds of salads, white meat, sushi and grilled fish. Contain sulfites.
Herdade São Miguel Private Collection Red
Los Confines Grenache Red
Poças Reserva Magnum Red
Hehn Reserva Bruto White
Manual harvesting. Pressing whole grapes with separation of the first fraction of the must. Base wine fermentation after storing the must for 15 to 20 days at a temperature of 17-20°C in stainless steel tanks with a cooling jacket. Minimum 10 month aging on the lees. Medium intensity straw yellow color. Dried fruits, particularly walnuts in the basket, originate from the long stage. Full, round and fresh, with good volume. Soft and very well integrated. Contains sulfites.
Valpaços Red
Cartuxa Reserva Bruto White
Base wine produced from rigorously selected grapes harvested in the ideal maturation stage for production of a sparkling wine. Fermentation at controlled temperature, carried out in French oak barrels. Stage sore fine rubs for 6 months with periodic batonnage. Second fermentation in bottle by the classic method, followed by stage on sludge and intermediate batonnages during 5 years, in the cellars of the Cartuxa Monastery. Contains sulfites.
Murganheira Bruto Rose
Esporão Vinha do Badeco Red
Alcoholic fermentation in marble presses. Malolactic fermentation in concrete vats followed by aging for 1 year in new French oak barrels. Deep color, dark red and purple. Aromas of blueberry, blackberry and plum; some violet floral notes with subtle oak toast. Taste the dense fruit on the palate; velvety, long, complex and persistent. Contains Sulfites.
