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Casal Santa Maria 365 Orange White
18,46 €
In the mouth it reveals great impact, voluminous and enveloping. Very different tannins, notes of apricot and peach. Medium in a fresh and dry mouth, at the end you can clearly see the richness of this different wine with notes of toasted and well salted nuts. Manual harvest, uncrushed grapes, carbonic maceration with fermentation starter with whole berry. Manual reassembly 2x day and temperature 24ºC. overlapping stage for 365 days until the harvest date of the new harvest. Static decantation for 6 months and consequent stage on lees. 1 year aging in bottle before coming to the market. Contains Sulfites.
Out of stock
SKU:
0622900
Categories: Wine, Portuguese
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Quinta do Portal Reserva Magnum Red
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Manual harvest and then transported in pallets. Maceration in stainless steel vats at a controlled temperature of 24-26ºC. Aging for 9 months in new and used French oak casks. This Reserve has a ruby color, aromas of black and ripe fruit, as well as elegant floral aromas in perfect harmony with the oak notes. It is very harmonious in the mouth, good acidity and ends with fruity notes and toasted at the end of the mouth. A beautiful red wine when young, and leaves no doubt about its ability to age and grow in the bottle. Contains Sulfites.
Esporão Reserva Red
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Separate harvest of each variety, destemming, crushing, alcoholic fermentation in stainless steel vats, concrete vats and small marble presses, with controlled temperatures, pressing, followed by malolactic fermentation in stainless steel vats. 12 months in American (60%) and French (40%) oak barrels After bottling, at least another 8 months of aging in bottle followed. Intense ruby color, notes of blackberries, nutmeg, licorice and a hint of black pepper. In the mouth it is rich and complex, where notes of ripe black fruit and spices predominate. Persistent ending. Contains sulfites.
Esporão Private Selection Red
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Esporão Private Selection Red: Syrah and Aragonez were fermented in small stainless steel mills, with alternating step-by-step with short manual overruns done 2-3 times per day, depending on our daily taste throughout the fermentation. We prefer to ferment the Alicante Bouschet in a small stainless steel tank and we did the reassemblies manually. The reason for this choice is that this caste has a relatively brittle film, which may lead to an exaggerated extraction of tannins. After pressing, we kept the wines separated, in order to better understand the evolution of each one. The malolactic fermentation took place in the barrels and spontaneously. 30% in new barrels and 70% in used barrels (1 year), of 225l French oak barrels (Taransaud; Saury; Boutes). After 18 months of internship, during which we only made a transfer immediately after the malolactic, we made the final lot, which was bottled on May 28, 2014, only with a slight filtration and without any type of bonding. In the nose predominates the black fruit with slight notes of smoke and spices. In the palate it shows density and richness, shows itself balanced, with good acidity and fine tannins. The ending is long and persistent. Contains Sulfites.
Art.Terra Amphora White
11,90 €
Manual harvest. Carving fermentation with indigenous yeasts. Skin maceration of about 60 days. Stage for 3 months in hoists on lees. Golden yellow color, aromas with notes of smoke, spices and eucalyptus. Dry palate with silky tannins and medium body. Earthy notes good freshness and minerality. Contains Sulfites.
Meandro do Vale Meão White
12,20 €
After slight crushing the grapes are subjected to a thermal shock, followed by passing through a traditional vertical press. The wort is transferred to small capacity wine tanks with temperature control. The grape varieties are vinified separately. The wine stems on the lees for seven months. As a result of traditional pressing, the wine has an intense greenish color. In it we can find the vibrant acidity of Arinto combined with the living fruit of the Rabigato. The mouth surprises by the density and freshness.
Contains Sulfites.