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.
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.
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.
Casa da Passarella A Descoberta Rose
Vinification in open beak, fermentation with controlled temperature. Coming from the Dão region, Casa da Passarella A Descoberta Rosé is an intense pink wine with exotic fruit aromas (passion fruit, mango), combined with cherry touches. Fresh, balanced with a vibrant acidity. End of mouth long and refreshing.
Contains Sulfites.
Valle Pradinhos Reserva White
Bright color and citrine. Aroma elegant, with good intensity and complexity remembering at first aromas of citrus fruits (lime and grapefruit) followed by aromas of tropical fruits (pineapple, melon / melon, passion fruit) and floral (rose petals). Mineral notes give delicacy to the whole. Taste dry, creamy attack with a fine and balanced acidity that gives the wine an excellent freshness. Good structure, good mouth aroma and floral aromas. Persistent end. Wine with personality. Contains Sulfites.
Mob Vinha Senna White
The wine has a beautiful golden color. The nose is mysterious, with notes of flint and minerality, that appear between the aromas of white and floral fruits. Very elegant on the palate, with fine texture and lively acidity. A unique wine that will continue to evolve over the years in the bottle.
Contains Sulfites.
Quinta do Regueiro Alvarinho White
Carm Reserva White
With the most modern technology and total temperature control we eliminated curls that were not in perfect condition, the grapes were vinified with total destemming, followed by soft crushing and skin maceration for about 12 hours. After this period over an inert atmosphere the press was pressed in a penumatic press, followed by a period of clarification of the must of 24 to 48 hours depending on the variety and maturity stage. Vinification in hyper-reduction, fermentation at 12ºC and transfer under controlled atmosphere. The wines were sucessively stamped in stainless steel and French oak barrels on bottonage until bottling. Contains Sulfites.
Carm Red
Total destemming, soft crushing and thermal shock, followed by a period of cold pre-fermentative maceration in the mill for about 12 to 24 hours, after which the masses were transferred to large and low fermentation vats. Maceration for 8 days at 22ºC. In the nose very fresh and elegant with notes of wild fruits and black cherries in balance with seductive nuances of "liquorice", the aroma being complexed by the discreet notes of wood. In the mouth it is hot, showing firm tannins with a smooth texture and a very persistent finish. This wine accompanies meat dishes, cheeses and, in general, Mediterranean cuisine. Contains sulfites.
Quinta de Saes DOC White
Quinta de Saes DOC Rose
Quinta de Saes Reserva White
Predominantly elaborated from the Encruzado 80% and Cercial 20%, this wine fermented two months in small volumes, followed by batonage and bottling. Well married tropical fruit with good minerality and long acidity. Elegant and soft-textured, this "reserve" of the "Saes" line is an example of the great whites still alive in Dão. Contains Sulfites.
Anselmo Mendes Contacto White
Total destemming. Short skin maceration. Median clarification by cold. Fermentation at constant speed between 14-22 ° C. Minimum stage of 4 months on fine lees. Citric and tropical aromas with light floral aromas. Round and silky mouth with good structure and minerality. Long finish with citrus and tropical bitterness. Pale golden color, intense aroma with strong mineral component. Great smoothness and mouth structure. Contains Sulfites.
Quinta das Bágeiras Bruto Natural Rose
The grapes of this sparkling wine are obtained from a second vintage of the most suitable vineyards to create Baga grapes for a rosé sparkling wine. It is vinified from open spout, the wort being placed in small decanters of 1m³ where it remains between 24 to 36 hours to make the decanting through natural precipitation. At the end of this process, the wort is transferred to stainless steel tanks where it ferments, with a temperature control made with cooled water drop. It is bottled the year after harvest. It is a sparkling traditional method, fermented in bottle, with the remuage done by hand in wooden desks. Being a natural brute, it has no added sugar in the expedition liqueur. Contains sulfites.
Pó de Poeira White
When we were preparing the land for planting in 2004 we came across 1 ha of land that had a completely different soil from the rest of the farm, deeper, less stony, more fertile and with greater availability of water. This parcel is in a more sheltered area, with fewer hours of sun exposure. It was evident to us that although we were facing letter A land (considered optimally to produce Port wine), we had an opportunity to produce excellent white grapes. Just like in the red we tried to make a personalized wine with an expressive aroma and with a depth and freshness that characterize all our wines. Contains Sulfites.
Quinta do Vallado Magnum Red
About 80% of the grapes come from vines planted in the 1990s and 20% from old vines aged between 60 and 100 years. The grapes were vinified in stainless steel vats of 5 and 10 tons of capacity, fully destemmed. The must fermented for about a week at 23º - 25º C, with programmed automatic pumping over. About 90% of the wine was aged for 8 months in stainless steel vats and the remainder in 3rd and 4th year French oak barrels of 225 lt. Concentrated aroma, highlighting the ripe red fruits, rock rose and violet. Good structure, fleshy with round tannins. Persistent ending. Contains sulfites.
Quinta do Vallado Reserva White
Fermentation in 500-liter barrels of various French oak forests: Allier, Vosges and Nevers. 40% new barrels, the rest in second year barrels. It remained in barrel for a period of 7 months, periodically suffering the batonnage operation. Quinta do Vallado White Reserve presents a mineral aroma with the well-married fruit with the smoked wood. Excellent body and acidity, complex, citric and with a very long finish. Contains Sulfites.
Quinta da Fonte do Ouro Reserva Especial Encruzado White
After skin contact and pressing, the clean wort was fermented in French oak barrels. After fermentation, the wine aged in the barrels for 4 months with batonage. It has a bright yellow citrus color, fruity citrus / tropical aroma (pineapple), great minerality and a slight note of toast. The minerality, the freshness and the elegance stand out in the mouth, shows volume and a remarkable persistence. Very soft, nice and long finish. Contains Sulfites.
Quinta do Serrado Encruzado White
It is a wine with a great delicacy, aromatic complexity, with vegetables, floral and mineral notes. Elegant in taste, has a good acidity and has a high potential for amazing aging for its freshness and persistence in the mouth. In mouth fragrances and flavors of hazelnut, pine seed and pine resin.
Contains Sulfites.
Cabriz Reserva White
Elaborated from the Encruzado. This wine has a citrus color defined with greenish tones. Aroma intense in notes of citrus, linden, lemon, slight agitation and tropical nuances. In the mouth it is fruity, elegant, harmonious and notorious final freshness that gives it good gastronomic aptitude. Fish baked in the oven, roasted of grilled white meats, grilled red meats, diverse charcuterie and soft cheeses. Ready to drink right now, it will evolve well in the bottle for 2 or 3 years after the date of harvest. Contains Sulfites.
Quinta do Portal Moscatel Galego White
Manual harvest and then transported in boxes. Alcoholic fermentation in stainless steel vats, at a controlled temperature of 14ºC. The wine remains during the aging in stainless steel vats with its fine lees, in order to guarantee some complexity and natural longevity of the wine. This delicious wine reveals an attractive floral and fruity exuberance, with fresh and citrus aromas, reminiscent of orange blossom, orange peel and rose. In the mouth, it shows strong minerality and the same exuberance that we find in the nose, in a lively, elegant and fresh style. It is the ideal partner for sushi, seafood and salads. Contains Sulfites.
Portal Colheita White
Alcoholic fermentation in stainless steel vats, at a controlled temperature of 14-16ºC. After fermentation, the wine is kept in stainless steel vats in contact with the fine lees until bottling, in order to maintain its freshness and gain complexity. This wine was carefully prepared using the best fermentation techniques and remained in contact with fine lees during the long stage, in order to guarantee greater complexity and richness. Citrine and bright in color, it presents a very elegant and exquisite aroma of apricot and grapefruit, with an enveloping mineral sensation. Very balanced in the mouth, with good texture and acidity giving a unique freshness at the end of the mouth. Very good aptitude and gastronomic versatility.
Contains Sulfites.
