Louis Roederer Cristal Brut White
Regateiro Bruto Magnum White
Raposeira Super Reserva Meio Seco White
Quinta da Falorca Bruto Rosé Rose
Piper Heidsieck Sauvage Rose
It is a true gastronomic champagne. The high proportion of colored wines gives this cuvée real character. In the mouth it presents an explosion of red fruits with a dazzling finish with spicy notes. Full of charm and ardor, this rosé champagne will delight everyone. It combines brilliantly with red meat. Contains sulfites.
Piper Heidsieck Bresit Cuveé Brut White
Maçanita Da Pedra Se Fez Extra Brut nº2 White
Selective manual harvest in 20Kg baskets, whole bunch pressing, transfer after 12 hours to horizontal fermentation vats of 600-1000L. First spontaneous fermentation. Internship for 36 months sur latte. Straw yellow citrine color, with notes of grapefruit, some linden, almost honey. Sea scent. Tense attack, fresh with fine bubbles and a lot of salinity.
Mumm Brut Cordon Rouge 3L White
Mumm Brut Cordon Rouge Magnum
Marquês de Marialva Baga Cuvée White
Marquês de Marialva Baga Cuvée 2014, a Blanc de Noir where only 30% of the must flower was pressed, which had a minimum stage of 30 months, plus 3 months after degorgement, before being placed on the market. It is an elegant, sparkling sparkling wine with a fine, persistent bubble. In the nose it is rich, complex, insinuating notes of quince, cream of cassis, dried fruits and a notorious and charming toast. In the mouth, it assumes the freshness of the caste, the acidity, compensated with a wrapping mousse. It will be the most versatile of the sparkling Baga with the name Bairrada, because it combines a high gastronomic component with finesse and elegance that allows it to be a perfect companion for moments of leisure. Contains sulfites.
Marquês de Marialva Baga Bruto Rose
Total destemming, soft pressing, natural static settling. Alcoholic fermentation at 18ºC. Foaming by the classical method. Stage for 9 months in the basement and 1 month after degorgement. Crystalline appearance with fine and persistent bubble, defined pink color, intense aroma of fresh red fruits and jam. Fruity flavor, moderate freshness, pleasant volume in the mouth and followed by an elegant mousse and remarkable persistence. Contains sulfites.
Marquês de Marialva Blanc de Blancs White
Total destemming, soft pressing, natural static settling. Alcoholic fermentation at 18ºC. Foaming by the classical method. Minimum of 9 months in basement and 1 month after degorgement. Citrus color, with a defined and persistent bubble. Young aroma with nuances of toast and dried fruits. In the mouth it is fruity, fresh, crunchy mousse and good persistence. Contains sulfites.
Kompassus Magnum Bruto Rose
Harvest the last week of August. Balanced maturation, with 3-pass harvest. Fermentation at controlled temperature 14ºC. Grapes transported in perforated boxes of 15 kg. Dehydrated grapes followed by skin maceration. Pressing and fermentation in stainless steel. Stage on lees about 4 years. Dégorgement without added sugar - Brut Nature. With Baga and Touriga, it has a beautiful color of onion peel and a very fine, expressive but at the same time delicate aroma, with wild berries. The aromatic delicacy contrasts with the explosive mouth, resulting in a sparkling full of luster and flavor. Contains sulfites.
Kompassus Bruto Rose
Harvest the last week of August. Balanced maturation, with 3-pass harvest. Fermentation at controlled temperature 14ºC. Grapes transported in perforated boxes of 15 kg. Dehydrated grapes followed by skin maceration. Pressing and fermentation in stainless steel. Stage on lees about 4 years. Dégorgement without added sugar - Brut Nature. With Baga and Touriga, it has a beautiful color of onion peel and a very fine, expressive but at the same time delicate aroma, with wild berries. The aromatic delicacy contrasts with the explosive mouth, resulting in a sparkling full of luster and flavor. Contains sulfites.
Kompassus Blanc de Noir White
Balanced maturation, with a harvest of 3 passages. Fermentation with temperature control at 14ºC. Grapes transported in 15 kg perforated boxes. Light pressing with dry ice cooling. Stainless steel fermentation. Stage on lees for about 3 years. Dégorgement without added sugar - Brut Nature. Excellent aromatic presence, with hazelnut notes, and others that resemble toasted bread, baked apple. Unctuous in the mouth, with a very fine bubble, in a set with a very dry profile but very elegant, sophisticated, long, full of flavour. Delicious. Contains sulfites.
João Portugal Ramos Alvarinho Bruto White
The grapes were subjected to gentle pressing. After clarification by static decanting, the alcoholic fermentation occurred at about 15ºc, obtaining the base sparkling wine. 15% of the batch was fermented in French oak barrels of 3 and 4 years where it remained on the lees for 8 months. After tartaric stabilization of the base wine, the second bottle fermentation was then run. The bottle stage on the lees of the second fermentation was approximately 20 months. Contains sulfites.
Henriot Brut Souverain White
Straw gold color, bright and clear in appearance. Delicate bubbles, on the nose, the champagne offers a magnificent and vivacious character. The citrus fruit aromas are followed by a cavalcade of floral bouquets, elderberry and vine blossom. Delicious brioche notes and the simplicity of lightly toasted bread and toasted almonds. Well balanced and harmonious in the mouth, invoking brioche flavors along with crisp cherries and the sun-kissed flush of white peach. Clean at the finish, with all the freshness of the freshly picked nuts. Contains sulfites.
Henriot Blanc de Blancs White
Pale gold color, bright and crystalline in appearance. Vivid bubbles, a touch of minerality and bold freshness, along with aromas of citrus and tanned white peach. A bouquet of fresh flowers releases notes of honeysuckle and orange blossom, intertwined with linden blossom. Fruit aromas with aromas of lemon and dried apricot lead the wave, followed by notes of pastry and a typical suggestion of fresh butter. Initially lively, generous and powerful on the palate. The hint of fresh lemon lingers and dissolves into notes of buttered brioche, further extended by quince paste and acacia honey. Lovely, fresh length and quite delicious on the finish. Contains sulfites.
Quinta de Lemos Geraldine Bruto Rose
A production of 2500 bottles, Geraldine Rosé is a monocasta from Touriga Nacional. Aged for 18 months on fine lees. In the mouth, it is thin and sophisticated, with notes of red fruits and raspberry. With a persistent thin bubble and salmon tone, it is dense, structured, with balanced and social acidity. Contains sulfites.
Freixenet Mini Ice Cuvée Especial Rose
To prepare Freixenet Ice Rose, two noble red varieties, Grenache and Pinot Noir, were used. Grenache brings a spicy and ripe touch of red fruits, while Pinot Noir increases the freshness, acidity and taste of fruits. Chardonnay's touch makes the wine more intense and balances the effect of ice.It has an intense aroma of fruits, raspberries, blackthorn and strawberries. In the mouth, this fruity character dominates, but there are also notes of anise and spice. It has a fresh and elegant and greedy finish.
Freixenet Mini Ice Cuvée Especial White
Combining the grapes used to make the classic Black Cord with a touch of Chardonnay for a more intense wine to balance the ice effect. It features fine and elegant bubbles combined with aromas of peach, ripe pear, flowers and a touch of tropical fruits. In the mouth it is creamy and sweet with a long finish.
Campolargo CC & CP Bruto White
Hazelnut aroma, cut by a light note of resin and pine needles, some balsamic, biscuit. The mouth is creamy and textured, with a very fine bubble, nuances of dry vegetable, ripe citrus fruit, ginger, very solid and imposing. An austere, vigorous sparkling wine, but at the same time very elegant and sophisticated, with a long finish full of character. Contains sulfites.
Ribeiro Santo Reserva Bruto Magnum 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.Straw-coloured, green apple with tropical fruit aromas. Citric acidity, fine and elegant bubbles. On the palate has well acidity and is fresh and crunchy. Contain sulfites.
Filipa Pato 3B Extra Bruto Rose
Filipa Pato 3B Blanc de Blancs White
The grapes after being harvested by hand are gently pressed in a vacuum press. After a slight decantation, the must fermented with native yeasts in a 650-liter hull and stainless steel tanks at below 16ºC. The 3B (Baga and Bical from an Atlantic region started by B ...) was born from the desire to create a traditional method, aromatic, refreshing, honest and elegant based on the native grapes of vines that respect the farming tradition of the region. Contains sulfites.
Dinamite Brut Nature Blanc de Blancs White
Total destemming, soft pneumatic pressing with alcoholic fermentation at 18ºC. Second bottle fermentation according to the traditional method. Aged for 48 months in the bottle. Straw yellow color. Fresh aroma with intensity. Of great elegance, with the presence of fruits such as green apples and pineapples. Balanced and delicate palate, with fresh flavors and notes of nuts and chocolate chip cookies. Contains sulfites.
Quinta do Cerrado Bruto Rose
Quinta do Cerrado welcomes the arrival of its first rosé, celebrating the happy emergence of a new family generation. The open spout of Alfrocheiro and Touriga-Nacional originated intense aromas of apricot and raspberry, with notes of mint and vanilla contributes of French oak barrels. The mouth has the creaminess and the fresh stretchiness and lavante so grateful in any table of fish and seafood or of Japanese, Chinese, Indian and Italian delicacies. Contains sulfites.
Cabriz DOC Bruto Magnum White
Produced with the varieties Arinto and Bical. It is a sparkling wine with a light yellow and citrus color, fine to medium bubble, very persistent. Nose citrus, little complex, with light pastry and sap. Sweet touch with good freshness and living finish. Excellent as an appetizer or to accompany seafood dishes, fish, grilled meats, various desserts. Store in a cool, dry place. Crushing with total destemming, soft pneumatic pressing, natural static clarification and alcoholic fermentation at 16 ° C. Sparkling by the classical method. Contains sulfites.
Noel Perdigão Bruto Rose
Ribeiro Santo Excellence Brut Nature White
100% Touriga Nacional grape variety. A special parcel in our Quinta do Ribeiro Santo. Harvest by hand. Total destemming and decanting at low temperatures for 24h. The first fermentation happened in a stainless steel vat. An in-tank batonnage was followed for 3 months. The second fermentation followed the traditional method of fermentation in bottle, which was held in a cool cellar for 24 months. Light and refined salmon color. Delicate and engaging aromas of apricot, some tangerine and slight toast. Lovely harmony between acidity and structure. Fine bubble offering complexity and freshness. Creamy body with incredible depth. Will age beautifully in bottle. Contain sulfites.
Quinta de Santiago Bruto White
Quinta do Ortigão Cuvée Bruto White
Total destemming, soft pressing, natural static decanting, alcoholic fermentation at 16ºC, sparkling wine by the classical method and degorgement a la volé. Crystalline appearance with gas release, fine and persistent bubble. Defined citrus color, fruity aroma, discreet in white pulp fruits but persistent, nuances of nuts and light toasted. Fruity and fresh flavor and at the end elegant and harmonious. Contains sulfites.
São Domingos Elpídio Superior Bruto White
This Sparkling wine remains in the basement for 48 long months at a constant temperature of 12ºC. Chardonnay shows refinement and freshness, the Arinto with exquisite acidity evidences the potential of the sandy-clay soil of Vinha das Andorinhas located in the Pedreira de Vilarinho. To obtain the structure and preservation potential indispensable to this exceptional Superior Sparkling Wine, only the juices of the whole grape core are used after separation of the first and last extraction. The grapes are left to ferment for the first time, turning the juice into wine base. The permanence in cuba allows the development of the complexity of the aromas and the structure of Sparkling Superior ELPÍDIO. The elegance and delicacy of the aroma suggest soft notes of white flesh fruits, remembering pear and apple, with slight citrus fruit and some toasted. The persistence and creaminess revealed by the long stage, wrapped in perfect freshness and mousse, contribute to a deep and sophisticated finish. Contains sulfites.
