Ribeiro Santo ET Red

Constructo Red is an authentic expression of the unique terroir of Penalva do Castelo, coming from vineyards with 35 years of history. This wine, meticulously composed of a balanced selection of 50% Touriga Nacional and 50% Alfrocheiro, reflects our conviction in the ability of these grape varieties to capture the essence of the granite and clayey soil of this region. The combination results in a red wine of unparalleled depth and character. Vinification is carefully adjusted to the different maturation states of each grape variety, including 40% whole bunch and prolonged macerations of at least 15 days, followed by aging in French oak barrels for 18 months. This artisanal process gives Constructo a remarkable aromatic complexity, with deep red fruit and nuances that unfold in layers of flavor. In the mouth, its solid structure, balanced acidity and medium intensity tannins with a smooth texture herald a wine with exceptional aging potential. Constructo Tinto is, without a doubt, a discovery for wine lovers who value depth, complexity and the capacity for evolution.

This wine was made the old-fashioned way, following the traditions, with the minimum possible intervention until its bottling. It aged for 12 months in second year French oak barrels of 225L and minimum of 1 year in bottle. Contains Sulfites.

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.