Weight | 1,5 kg |
---|---|
Year | |
Castes | |
Color | |
Country of origin | |
Region | |
Sulphites | |
Alcohol content | |
Volume |
View cart “Castello D’Alba Superior White” has been added to your cart.
Sold out
Kaputt DOC White
29,90 €
The name Kaputt is born in response to a question posed year after year: ” So, the special white?” Answer: “It’s almost there!” Kaputt is a range of wines produced in small quantities reflecting ” peculiar” experience. This 1st edition is a mixture of wines from various harvests, which was bottled on 28 January 2016. Contains Sulfites.
Out of stock
SKU:
KAPUTTBAL
Categories: Wine, Portuguese
Additional information
Related products
Casa de Saima Garrafeira Red
40,13 €
Classic vinification in a mill. 12-month classic barrel stage. Classic nose profile, with raspberry notes and other incarnate fruit, fresh, and some evolution. mouth very interesting with complexity, pomegranates and strawberries. Despite some softness, it has intense tannins with flavor. Contains Sulfites.
Papa Figos Rose
7,19 €
Quinta do Ataíde Vinha do Arco 2x + Azeite
48,28 €
Adega de Penalva Encruzado White
7,79 €
Quinta das Bágeiras Reserva Red
12,29 €
Some of its Baga grapes come from old vines, but in years when there is no red wine cellar and there is a red reserve, all the grapes from the old vines are intended for this wine. These grapes are fermented between 5 to 8 days in open winery and without destemming (the berries are not removed from the bunch). Then a reassembly is done with wood masses several times a day until they reach the correct intensity. Then the wine finishes the fermentation in old wooden barrels. While it rests it is cleaned and it stays in the same barrels about 18 months. It is bottled without any glue or filtration. All these processes are done manually. Contains Sulfites.
Casa Ferreirinha Antónia Adelaide Ferreira Red
82,81 €
Arrivals to the Quinta da Leda ans Quinta do Seixo winery, after soft crushing and total destemming, the grapes were fermented in temperature controlled stainless steel tanks. During this fermentation, it was reassembled by pump and step by robot, performing a long maceration to achieve a balanced aromatic and polyphenolic extraction. It is intended with this technology that the constituents of the quality present in the ripe grapes thus pass smoothly to the wine. At the end, and at the moment "required" by each variiey/batch, the wine was put in the vat and its masses pressed, the wine being the result of the pressing kept aside from the tear. It has a deep ruby coloc with an intense and complex aroma. Highlights are aromas of ripe red fruits and floral aromas, violet and lavender. Reveals notes of spices like pepper and cinnamon, as well as balsamic aromas the resin. It also has a very good quality integrated wood.
Contains Sulfites.