Ribeiro Santo Vinha da Neve White
Manual harvest. Grapes from a single plot of Encruzado at Quinta do Ribeiro Santo, the closest to Serra da Estrela Mountain. Cooling of the grape before pressing. Cold maceration. Fermentation in stainless steel vats under lees, ending in new and used French oak barrels for 6 months. This wine rests for another year in the bottle before being made available on the market.Fragrant aroma, with hints of citrus and green apple. With great mineral profile and a fresh finish, well combined with good acidity. Contains Sulfites.
Ribeiro Santo Vinha da Neve Red
Ribeiro Santo Vinha da Neve Red presents a complex aroma, with notes of dark fruits and aromas of forest flowers, mineral and spicy. In the mouth it is textured, with noble tannins in gifts, powerful and with a well integrated acidity and a long end. The harvest took place in the third week of September. The grapes were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard, followed by a second choice at the entrance of the winery. The grapes were completely destemmed for a small granite mill, where they macerated two days at low temperature, before beginning the alcoholic fermentation, with indigenous yeasts, under controlled temperature. The alcoholic fermentation lasted about 3 weeks, with slight homogenization by walking. Once the fermentation was finished, it was decanted into new French oak barrels where it remained for 12 months. After the bottling and before leaving to the market, it staged a minimum of 6 months in fresh basement.
Contains Sulfites.
Ribeiro Santo Reserva Red
Manual harvest. Total destemming. 24h low temperature maceration before starting alcoholic fermentation in stainless steel tanks. Smooth reassembly for extracting color and aromas. Transfer to new and used 500L French oak barrels for 9 months, previously used in the fermentation of white wine. Ruby color of medium concentration. Aroma of black fruit and some spices, such as black pepper. A fresh and elegant wine, with an expressive structure and finish and good persistence. Balance between the influence of the barrel and acidity. Contains sulfites.
Ribeiro Santo DOC Red
Ribeiro Santo DOC White
Quinta do Monte Xisto Red
The grapes were harvested by hand and transported to the cellar in 20 kg boxes. They were vinified in mills with treading on foot. Fermentation took place over 6 days in the mill with indigenous yeasts. This followed an 18-month stage in 600 liter kites. Intense ruby color, we bring the nose closer to the glass and the aroma is gradually discovered. First, the cistus, juniper, stands out, progressing to a universe of freshness seasoned by aromatic herbs. It is then alive and full of fruit. In the mouth it attacks with volume, a soft sphere surrounded by soft tannins slides for a long and fresh finish. Contains sulfites.
Buçaco Red
The Buçaco were, and still are, always vinified in the same way and with the same methods of old. The fact that the grapes originate in the regions of Dão and Bairrada guarantees a great wine, which develops in a noble bottle. It is a deep wine, which reflects the elegance of the Touriga Nacional do Dão, and the freshness and vigor of the Bairrada Berry. With black fruit, it is slightly rustic and complex, presenting an enormous potential of aging. Contains Sulfites.
Quinta da Biaia Reserva Red
Fresh grapes at their ideal point of ripeness, hand-picked into 20 kg boxes, are transported to the cellar where they are destemmed and slightly crushed. Pre-fermentation maceration for 10 days. Fermentation over 14 days in stainless steel and aging in French oak barrels for 32 months. A wine that impresses with its extraordinary freshness and complexity, with notes of wild berries, pine, resin, licorice, coffee and tobacco leaf. In the mouth, a wine with a very solid structure, rich and fresh, with silky tannins.
Quinta da Biaia 750 Síria White
Fermentation in stainless steel and aging in used French oak barrels on fine lees for 8 months. A wine full of character, which reveals from the first contact a fresh breath (grapefruit, lime, mint) well matched with fine smoked notes. In tasting, it shows a lot of freshness, a lively acidity that perfectly harmonizes with the creamy and tasty side, which lasts in the mouth.
Biaia Biológico Vegan Red
Fresh grapes at their ideal point of maturation, picked by hand into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and gentle crushing. Fermentation by grape variety, in stainless steel and half of the blend ages in used French oak barrels for 8 months. A organic wine rich in fresh aromas of red fruit and vegetable notes of resin, pine and rockrose, with a rich and dense flavor with freshness and sweet tannins.
Biaia Biológico Vegan White
Fresh grapes at their ideal point of maturation, picked by hand into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and gentle crushing. They are pressed in a pneumatic press and the resulting must, in a stainless steel vat, decant at 8ºC for 48 hours. The alcoholic fermentation took place at a controlled temperature of 12ºC for 30 days and at the end it was aged for 8 months with agitation of fine lees. A organic wine rich in fresh aromas of red fruit and vegetable notes of resin, pine and rockrose, with a rich and dense flavor with freshness and sweet tannins.
Quinta da Biaia 750 Red
Fresh grapes at their ideal point of maturation, picked by hand into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and gentle crushing. Fermentation by variety, in stainless steel and aging in French oak barrels for 12 months. A wine full of character, with notes of wild fruits, cedar, spices and mocha. In tasting, its acidity perfectly matches its volume and delicate tannins.
Morgado de Silgueiros Touriga Nacional Red
Morgado de Silgueiros Reserva Red
Monte D’Oiro Touriga Nacional Red
Quinta Monte D’Oiro Reserva Late Release Red
Chryseia Magnum Red
Chryseia was produced from the best grapes extracted from the two vineyards of the Douro Valley of Prats & Symington, Quinta de Roriz and Quinta da Perdiz. Another property, Quinta da Vila Velha, which is privately owned by a member of the Symington family, has also contributed some of its finest grapes, as it has in all Chryseia harvests. It was aged in French oak barrels of 400 Liters for 15 months. The grapes were harvested in excellent condition, resulting in a very fine Chryseia. Contains Sulfites.
Prazo de Roriz Red
Hand picked grapes, selected on a choice of carpet, the fermentation takes place in stainless steel vats, where maceration (manual reassembly) allows to extract all that good grapes can give. Characterized by red fruits, raspberry and cherry, the terroir of Roriz also inscribes a mineral touch and appealing spice notes. Ideal for new consumption. It has the potential to work in bottle for a few years.
Contains Sulfites.
Post Scriptum DOC Red
The grapes are picked by hand prior to destemming and there is an automated selection process. These are gently crushed before being transferred to the fermentation in the vats where they are inoculated with a specially selected yeast culture and fermented at 25 ° C. During fermentation, the wines are gently macerated with the ability to mature in the bottle. Post Scriptum DOC features a deep ruby color, appealing ripe plum scents. Bulky and well structured body. Very elegant tannins, presenting a very fresh and long-lasting finish. It is ready to drink but reveals a high potential for aging. Contains Sulfites.
