Fitapreta Red
Selective manual harvest in 20 Kg boxes. Selection at the selection table. Vat filling by gravity. Spontaneous alcoholic and malolactic fermentations. “Cuivason” of 15 days. Aged for 12 months, 50% in French oak and 50% in vats. Concentrated violet color. Intense nose of fresh black fruits with notes of dried grass. Full-bodied, rich and gluttonous attack with notes of toffee and the aftertaste revealing firm and round tannins.
Rosé da Fitapreta Cuvée nº6
An “undated” Rosé that combines the freshness of younger vintages with the complexity of aging on lees, which only older vintages can give. It is fine and complex, without ever ceasing to be fresh and simple, as a great Rosé should be. Very light salmon colour. It has a creamy texture on the palate that is balanced with a refreshing acidity.
Chão dos Eremitas Os Paulistas Red
The Paulistas, name given to the Hermits of the order of São Paulo who made their wine in this place for so long, that this date was lost in the memories. However, the Papal Bull of 1397 exempted “Os Paulistas” from taxes on their vineyards, demonstrating the importance of this location. The place is special and receives two streams that bring water from Serra D’Ossa and keep the water nearby and the soil fresh, with no need for watering for the good development of the grapes. The grapes, also from another time, planted in 1970, Tinta Carvalha, Moreto, Castelão, Alfrocheiro and Trincadeira, demonstrate that there was another Alentejo, without irrigation and without improving varieties. An Alentejo worth recovering, this is our tribute to the Paulistas. Nocturnal manual harvest, selected on a sorting table, 30% whole bunch and 70% destemmed, falling by gravity into the vat. Spontaneous fermentation and maceration between 25 and 40 days, followed by an 18-month aging in French oak barrels with more than three years. Ruby color with some violet touches, medium concentration. On the nose, lots of red forest fruit, some undergrowth. Fresh attack, good fruit with hints of pomegranate. Very thin, long and with structure.
Chão dos Eremitas Tinta Carvalha Red
100% Tinta Carvalha. Tinta Carvalha is a grape variety from the old Alentejo strain, 1/2 sister to Castelão and Moreto and daughter of the crossing of the Sarigo x Alfrocheiro Preto grape varieties. The grapes, on granite soils and under a certified integrated protection regime, are selected on a sorting table, 30% of the whole bunch and 70% destemmed, falling by gravity into the vat. Spontaneous fermentation and 40-day maceration in film, followed by a 12-month aging in stainless steel vats. Very open, ruby color, intense fresh nose, notes of bitter red fruit, pomegranate notes of graphite. Very fine, elegant tense attack with lots of depth and tension. A red that shows that the Alentejo can be something else.
Chão dos Eremitas Moreto Red
100% Moreto. Moreto is a grape variety from the old Alentejo strain, sister to Castelão and daughter of the crossing of Sarigo x Alfrocheiro Preto grapes. The grapes, on granitic soils and in a certified integrated production system, are selected on a sorting table, 30% whole bunch and 70% destemmed, falling by gravity into the vat. Spontaneous fermentation and 40-day maceration in skins, followed by an 18-month aging in old barrels. Intense ruby color, medium concentration, almost ripe black fruit, with forest notes, full attack, concentrated with good freshness and persistent structure at the end of the tasting.
Chão dos Eremitas Castelão Red
A 100% Castelão, a disconcerting wine, which demonstrates the role of this variety in the ancient Alentejo strains. Freshness and purity. The grapes are selected on a sorting table, 30% whole bunch and 70% destemmed, falling by gravity into the vat. Spontaneous fermentation, 35-day aging and 18-month barrel aging. Fragile ruby garnet color. Very fine aroma, with hints of plum, tobacco and spices, on the palate the attack is medium bodied with good freshness. The texture mounts in the middle of the tasting, all in elegance, it ends with present and firm tannins.
Chão dos Eremitas Alicante White
A 100% Alicante White, unique in Portugal is an exclusive grape variety in Portugal, it is the only one in the world. This wine tests the potential of one of the ancient varieties of the Alentejo strains with the modernization of viticulture almost disappeared. Night manual harvest, direct press, without sulphites until the end of fermentation, without decanting and spontaneous fermentation in old barrels. Citrine-yellow color, intense nose, notes of grapefruit, peach and gunpowder. Full-bodied attack, excellent unctuousness and persistence.
Quinta das Marias Alfrocheiro Red
Quinta das Marias Tonel Reserve White
Rosé dos Villões Tinta Negra
The grapes were harvested manually, transported in 35 kg boxes and selected on a sorting table. Destemming without crushing followed by pressing. Decantation after 24 hours, and fermentation in stainless steel between 14-16ºC. Stage on lees for 6 months. Open ruby-pink color. Intense nose, notes of crushed fresh strawberry, some vegetable. Fresh, crunchy attack, present acidity, with excellent salinity. Great persistence.
Marquesa de Cadaval Red
This wine has a dense color, with excellent complexity and aromatic intensity, where aromas of ripe black fruit stand out, with floral notes of violets and touches of fresh spice. It is a wine that evolves a lot, showing itself to be intense, elegant, with great complexity and structure. Long and persistent, with aging potential.
DSF Private Collection Grand Noir Red
The grapes were fermented in stainless steel presses at a temperature of 28ºC for 10 days, being bottled after 8 months without being filtered or stabilized by cold. No use of wood. Deep red color with some brownish hints. Aromas of dark chocolate, guava and black plum. Very balanced. Very long finish.
Quinta D’Amares Claustrum White
Resulting from the rigorous monitoring of a very particular vineyard of the Loureiro variety, the "Mira-Mar" vineyard. Elegant, mineral, with great gastronomic potential and good aging capacity. Straw yellow color. Complex, with aromas of yellow fruit. Good volume in the mouth, vibrant acidity, complex fruit and a dry and persistent finish.
Taboadella Caementa Rose
Caementa is the wine that rescues the tradition of cement in Dão in a contemporary version. Its slow fermentation and aging in NicoVelo cement tubes resulted in a wine with pronounced, fresher and textural aromas. Made from the Tinta Roriz variety, planted at an altitude of between 400 and 500 mts, vinification in cement formats the first Taboadella Caementa Rosé in a less intrusive version, allowing for greater aromatic clarity and physical persistence without interfering with the fermentation kinetics, which enhances the genuine character of the Tinta Roriz variety and highlights the expression of this unique Taboadella terroir.
Beyra Quartz Rose
Grapes from vineyards planted in Beira Interior, at an average altitude of 750 meters, mostly over 40 years old in exclusively granite soils with many veins of quartz. Depending on the year, they select the best vineyards, whose native varieties are perfectly adapted to the rustic climate caused by the altitude. Markedly mineral aroma, red fruits, currants and pomegranates. In the mouth it has a surprising acidity with a large volume denoting the high altitude origin of the grapes.
Quinta da Fonte Souto Alicante Bouschet Red
80% of the lot aged in second year French oak barrels for 14 months. The grapes are harvested into small boxes and received in the property's cellar. The grapes are harvested into small boxes and received in the property's cellar. Manual sorting is followed by destemming and gentle crushing, after which the grapes are transferred to fermentation vessels using a peristaltic pump. Fermentations are followed individually and temperatures and maceration movements are adjusted in order to maximize the potential of the grapes. A period of post-fermentation maceration is carried out to promote the extraction of tannins from the seeds — complementary to the tannins from the skins — in order to favor the structure and accentuate the aging potential. Wide aromatic expression: forest floor, bush, pine needles and discreet fennel notes, later giving way to black fruits (blackberry, blueberry), black plum and traces of licorice. In the mouth some chocolate, mushroom/truffle and hint of smoked, showing the good integration of the barrel. Monumental in the mouth, with several layers providing fascinating complexity. Refined tannins combine with good acidity (discreet, but present), enhancing the formidable structure. Eminently gastronomic wine with great potential for long aging.
Natus White
Vincent Girardin Meursault Premier Cru Les Perrières White
The grapes are picked by hand and sorted twice. They are lightly pressed in a pneumatic press at low pressure to obtain a slow extraction. After a gentle extraction of the must, the wine is placed in 228 liter French oak barrels (25% new oak) for alcoholic and malolactic fermentation with wild yeasts for 16 months.
The wine is placed in stainless steel to make the mixture. A complex wine that mixes powerful and mineral aromas.
Vicentino Gama Neblina Reserve Red
Fermentation for 10 days at 26ºC, followed by a month of prolonged maceration, in contact with the skins. Stage in French oak barrels (new and used) for 11 months. The characteristic aromatic elegance of the Touriga Nacional variety is complexed by some spices from the French oak barrels with light toast where it aged. It has a full mouthfeel, enveloping and with silky tannins balanced by an elegant acidity, in a very persistent set.
Terras de Santo António Encruzado White
Disznóko Tokaji Aszú 6 Puttonyos
Vincent Girardin Bourgogne Cuvee Saint-Vincent Chardonnay White
Domaine Bohrmann Saint-Aubin Premier Cru “En Remilly” White
This land is a family area under the Belgian flag. These young producers, who started in 2002, have 12 hectares of vineyards. Sofie Bohrmann, owner and manager, manages the promotion and sale of wines. Dimitri Blanc, manager, is responsible for growing the vines, vinifying and aging the wines. They are young in wine production, so the only solution to prove their credibility is to produce quality wines.
Hugel Riesling Grossi Laue
Grossi Laüe is Alsace's equivalent of Burgundy's Grand Cru or Germany's Grosses Gewächs classification, so it's basically the best of the best. This is a fabulous example produced from a selection of the best plots of the Hugel estate in the heart of Grand Cru Schoenenbourg, an area dedicated to Riesling for centuries. Incredible richness of honey with layers of citrus fruits and very subtle spices when it starts to open up. Delicious with food or on its own.
Vinha do Bispado Grand Reserve Red
Nose, very fresh and intense with notes of wild black fruits and black cherries in balance with seductive nuances of “Liquorice”, the aroma being complexed by notes of wood. In the mouth it is very concentrated, warm, with firm tannins and a smooth texture, a very intense and persistent finish, strongly showing the strength of Douro Superior wines. This wine accompanies meats, cheeses and Mediterranean cuisine in general. Serve between 15 and 16ºC.
Quinta da Fonte Souto Rose
The grapes are harvested into small boxes and received in the property's cellar. Manual sorting is followed by destemming and gentle crushing, after which the grapes are transferred to a pneumatic press where they are pressed at low pressure in order to limit the extraction of color and phenolic compounds. Fermentation then takes place in stainless steel vats at low temperatures in order to preserve all the wine's aromatic expression. After alcoholic fermentation, the wines are sulphited to prevent malolactic fermentation from starting. Soft and attractive copper color. Expressive aromas of raspberry and strawberry ice cream with subtle hints of watermelon. Mineral freshness that offers an invigorating appeal. Well defined mouth with a crunchy citric acidity, which precedes delicate currant and red berry flavors. The dry finish sustains the elegance and balance of this wine.
Don Melchor Red
The bunches were harvested manually, alcoholic fermentation carried out in stainless steel tanks for a duration of 9 days, with temperatures between 25°C and 26°C. At the end of the maceration period, each tank was uncovered, tasted and selected by the oenological and viticultural team of Viña Don Melchor, and then sent to French oak barrels for malolactic fermentation and maturation. It was again transferred to barrels to finalize its aging process before being bottled. Aging for 15 months in French oak barrels (71% new and 29% second use). Of deep violet color, with great intensity and aromatic complexity of red fruits accompanied by oral notes of violets and roses. In the mouth, it is a tasty wine, with a smooth attack, to show great freshness, along with the elegance and power characteristic of Puente Alto. It is a wine with a velvety texture, exuberant body and a very long and persistent finish.
Horta Osório Touriga Nacional Rose
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to a pneumatic press. After clarifying the must, alcoholic fermentation began in stainless steel tanks at low temperatures of around 12ºC, in order to preserve all the varietal character of the variety. Alcoholic fermentation took place for approximately 20 days, where the different components then staged for 8 months. It is a light salmon colored wine. In the aroma, it presents notes of very fresh red fruit, such as strawberry, fresh cherry, light currant and floral. In the mouth it is slightly structured with a lot of freshness to balance the entire tasting.
Horta Osório Reserve White
Horta Osório Moscatel Galego White
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to a pneumatic press. After clarifying the must, alcoholic fermentation began in stainless steel tanks at low temperatures of around 12ºC, in order to preserve all the varietal character of the variety. Alcoholic fermentation took place for approximately 20 days, where the different components then staged for 8 months. It is a wine with a citrine-yellow color and medium intensity. In terms of aroma, it represents the characteristics of the variety in a unique way, with a predominance of aromas of grapes, lychees and white flowers and tropical fruits. In the mouth it is fresh and light, very fruity and persistent.
Horta Osório White
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to a pneumatic press. After clarifying the must, alcoholic fermentation began in stainless steel tanks at low temperatures of around 14ºC, in order to preserve all the varietal character of each variety. Alcoholic fermentation took place for approximately 15 days, where after resting, the different components aged for 8 months in stainless steel. It is a wine with a citrine color and medium intensity. In the aroma, it presents notes of fresh fruit with a predominance of citrus fruit, white stone fruit and light tropical. In the mouth, it is intense with natural freshness balancing the whole.
Horta Osório Reserve Magnum Red
After manual harvesting, the grapes are transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once at the cellar, the boxes are unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which are transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225 L oak barrels for 18 months. After bottling, the wine aged for another 12 months in the bottle. It is a ruby colored wine with deep intensity. In the aroma, it presents notes of ripe black fruit, woods and balsamic nuances characteristic of the terroir of the H.O, in perfect harmony with the spicy and complex notes of the Old Vineyards. In the mouth, it presents structuring tannins balanced by the natural freshness of the wine and in harmony with the notes of aging in barrel.
Horta Osório Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different batches aged in 225L oak barrels for 14 months. After bottling, the wine aged for another 6 months in the bottle. It is a ruby colored wine of medium intensity. In the aroma, it presents notes of fresh fruit with a predominance of red and black fruit. In the background, it is possible to feel the complexity of the spices from the barrel stage. In the mouth, it is fresh, with polished tannins that give structure and volume to the final set.
Horta Osório Sousão Red
After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the plot and age of the vine, a specific protocol was performed for the Sousão variety. Using gentle vinification techniques, it was possible to extract all the varietal character of the variety but demonstrate its finesse. After malolactic fermentation, the wine aged in 225L oak barrels for 14 months. After bottling, the wine aged for another 8 months in the bottle. It is a ruby colored wine and almost opaque. In the aroma, it presents notes of black fruit, blue fruit and very resinous and balsamic. In the background, it is possible to feel the complexity of the spices from the barrel stage. In the mouth, it is very fresh, with polished tannins that give structure and volume to the final set and great storage capacity.
Morgado de Silgueiros Encruzado White
Horta Osório Reserve Red
After manual harvesting, the grapes are transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once at the cellar, the boxes are unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which are transported by gravity to stainless steel fermentation tanks. After 48 hours of pre-fermentation maceration at low temperatures, alcoholic fermentation took place for 10 days where, depending on the variety and the plot, a protocol of pumping over and deletions was carried out. After malolactic fermentation, the different components aged in 225 L oak barrels for 18 months. After bottling, the wine aged for another 12 months in the bottle. It is a ruby colored wine with deep intensity. In the aroma, it presents notes of ripe black fruit, woods and balsamic nuances characteristic of the terroir of the H.O, in perfect harmony with the spicy and complex notes of the Old Vineyards. In the mouth, it presents structuring tannins balanced by the natural freshness of the wine and in harmony with the notes of aging in barrel.
