Castello D’Alba Biológico White
Aging on fine lees in stainless steel vats for 3 months. Manual harvest for small 15Kg perforated boxes, whole bunches without destemming, using very gentle crushing and pressing processes. A great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigor, in order to interfere as little as possible with the intrinsic quality of the grapes. Fermentation with indigenous yeasts. Great aromatic purity, complex of mineral character, exotic fruits, citrus and white flowers of the field, characteristic of the grape varieties that give rise to it. In the mouth you can feel the aroma notes in an intense and creamy set, with volume and freshness, very long. Contains sulfites.
Quinta dos Carvalhais Colheita White
Clear and bright with a citrus yellow hue and greenish border. Aromatic expressive with emphasis on the ripe white pulp fruit and the floral note. Gentle hints of ripe tropical fruit. Mouth with excellent presence and volume, balanced by an integrated and natural acidity. balanced and gastronomic finish. Contain sulfites.
Quinta dos Carvalhais Alfrocheiro 1996 Red
It aged for 12 months in new French oak casks in order to enrich aromas. stabilize the color and round the tannins. It presents a very rich aroma, in which shades of ripe fruits, black plum and raspberry are combined, with floral aromas of violet, in a background of spices, menthol and typical aromas of Dão wines, such as resin, pine needles and pine. In the mouth, the excellent balance it presents between the tannins, the very cheerful acidity, the body and the alcohol, gives rise to a high level varietal wine. Contains sulfites.
Quinta da Carolina Reserva Especial 2011 Red
The grapes were harvested in 25kg plastic boxes, hand-picked from berry to berry, destemmed and trampled on foot in traditional presses, fermented in presses for a week at a temperature of 26ºC. Malolactic fermentation took place in new French oak casks, where the wine aged for 18 months. Dark ruby color. Fresh notes of black fruits on the nose without over-ripening, all well matched and balanced with new wood, good volume in the mouth with a refreshing acidity to balance the concentration of the wine, the tannins are present but ripe. Long and elegant finish with notes of vanilla and fruit. Contains sulfites.
Quinta da Carolina 2003 Red
Manual harvest, bunch by bunch, individually selected. Fermentation in a stone mill and treading of the masses lasting between 6 to 8 days. Malolactic fermentation and 16 months aging in French and American oak barrels. Ruby red in color with aromas of red fruit matching perfectly with the touch of barrel. In the mouth, the firm tannins and fruit stand out, complementing each other in a complex and elegant structure. Contains sulfites.
CARM Natural SO2 Free Red
50% French Oak Barrels (500lt) for 3 months and the remainder in Stainless Steel (Battonage). Vinification without added sulfur under an inert atmosphere. Strict selection of bunches on the selection table. Perfect conduction of malolactic fermentation that occurs prior to alcoholic fermentation. Aggressive maceration, in order to extract the maximum amount of natural antioxidant compounds and other phenolic compounds at 22ºC. In the mouth it is fresh, full-bodied with a slight chocolate character and a rare finish. Primary aromas of black cherries and wild fruits typical of the variety. This wine accompanies meats, cheeses and Mediterranean cuisine in general. Decant before consuming. Serve between 15 and 16ºC.
Carm Reserva Red
In the nose, very fresh and intense with notes of wild black fruits and black cherries in balance with seductive nuances of 'Liquorice', being the aroma complexed by the notes of the wood. In the mouth it is very concentrated, warm, with firm tannins and soft texture, very intense and persistent finish to show with strength the strength of wines of the Upper Douro. Contains Sulfites.
Campolargo Baga Magnum Red
Partial destemming, fermentation in small mills with mechanical steps. End of alcoholic fermentation and second fermentation in used barrels, followed by stage in second year barrels, up to 12 months. Ruby color, intense aroma to wild berries, light palate, quite elegant, shows a seductive and fresh Berry, but without an exaggerated body. End of test with impressive structure up to middle of the palate, but sunny behavior becomes a pleasure to drink.
Contains Sulfites.
Casa Ferreirinha Callabriga 5L Red
It is vinified in the Quinta da Leda winery, from grapes coming from plots located in Quinta da Leda and neighboring vineyards. Grapes with balanced maturation are chosen as a consequence of a favorable vegetative cycle. After destemming and soft crushing, the grapes are sent to stainless steel vats and/or mills, where prolonged macerations are carried out. It is intended with this technology that the constituents of quality, present in the ripe grapes, thus pass smoothly to the wine.
Contains Sulfites.
Cabeça de Toiro Reserva Fernão Pires White
Cabriz Biológico Red
Organic wine elaborated with the Touriga Nacional and Aragonês varieties. Garnet color with slight violet tones. Fruity aroma, predominant in fresh red fruits. Total desengace, soft skin maceration, alcoholic fermentation at 26ºC. 2 months of maceration after fermentation and 6 months of batonnage in fine lees. Stage 18 months in stainless and 3 months in bottle. It is ideal to accompany delicate cheeses based on fish, white and red meats of moderate confection of Mediterranean, Chinese, Indian and African cuisine. Contains Sulfites.
Cabriz Biológico White
Organic wine elaborated with the castes Encruzado, Arinto and Malvasia Fina. Citrine color defined with abundant greenish tones. Aroma young, fresh, predominant in fruity and floral notes. In the mouth it is fruity, fresh, crispy and with distinct persistence. It is ideal to accompany births of fish and white meats of Mediterranean, Chinese, Indian, African or African cuisine an aperitif and leisure. Contains Sulfites.
