Aroma: Fruity aroma with notes of yellow plum and pineapple
Taste: In the mouth, it has an excellent volume, dense but with good refreshing acidity.
Pairing: Pairs with roasted chicken, sea bass au beurre noisette or risotto al funghi.
Maturing: The must was decanted at cold temperature (10°C) and fermented in French oak barrels. After alcoholic fermentation, the wine ages for 6 months in barrels with battonage and sur lie.

Country: Portugal
Growing area: Alentejo (Portalegre)
Grape variety: Arinto, Antão Vaz and Alvarinho.
Alcohol: 13,6%
Residual sugar: 0,4 g/L
Acidity: 6,4 g/L
Closure type: cork

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Aroma: Exuberant aroma of fresh berries, black cherry, wet clay and some balsamic notes.
Taste: It is dense in the mouth, with soft attack and intense finish, with the presence of tannins characteristic of Aragonez.
Pairing: It pairs perfectly with Wagyu beef tenderloin with sautéed vegetables, codfish or grilled meats.
Maturing: After destemming, the grapes are taken to marble wine-presses where alcoholic fermentation takes place and traditional foot treading is done, followed by ageing in large wooden barrels for 10 months.

Country: Portugal
Growing area: Alentejo (Portalegre)
Grape variety: Aragonêz, Antão Vaz
Alcohol: 13,9%
Residual sugar: <0,6 g/ L
Acidity: 5,9 g/L
Closure type: cork

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Aroma: Complex and elegant aroma with notes of green apple, lime and wet stone.
Taste: Rich fruit flavor, dry and mineral. .
Pairing: Harmonizes with tomato rice with fried horse mackerel, Alentejo gazpacho or sushi. .
Maturing: The grape must was decanted at cold temperature (10°C) and then fermented and aged in used french oak barrels from Burgundy with battonage and sur lie.

Country: Portugal
Growing area: Alentejo (Portalegre).
Grape variety: Arinto, Alvarinho.
Alcohol: 13,5%.
Residual sugar: 0,5 g/L.
Acidity: 7,1 g/L.
Closure type: cork

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Aroma: Very aromatic wine, with notes of black plums, mint and cocoa
Taste: In the mouth is elegant, with nice structure and alive tannins. Long and persistent final tasting.
Pairing: Pairs with Wagyu beef tenderloin with sautéed vegetables, lagareiro cod or 4 cheese pizza.
Maturing: After destemming, the grapes are taken to marble 'lagares' (stone tanks) where the traditional foot treading is done with alcoholic fermentation at low temperatures. Half of the wine was aged for 12 months in French oak barrels and the other half aged in cement tanks

Country: Portugal
Growing area: Alentejo (Portalegre)
Grape variety: Alicante Bouschet, Aragonez, Touriga Nacional, Tinta Miúda
Alcohol: 14,4%
Residual sugar: 0,5 g/L
Acidity: 6,0 g/L
Closure type: cork

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Aroma: Complex and elegant aroma with notes of green apple, lime and wet stone
Taste: Rich fruit flavor, dry and mineral.
Pairing: Harmonizes with grilled prawns, natural oysters and shrimp curry.
Maturing: The grapes must was decanted at cold temperature (10°C) and then fermented and aged in used french oak barrels from Burgundy with battonage and sur lie.

Country: Portugal
Growing area: Alentejo (Portalegre)
Grape variety: Arinto, Alvarinho
Alcohol: 13,5%
Residual sugar: 0,5 g/L
Acidity: 7,1 g/L
Closure type: cork

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Aroma: fresh and elegant with notes of red fruits enhanced by subtle notes of wood.
Taste: The palate is intense and smooth with a persistent final texture.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: After total destemming, the grapes are crushed softly and pass through a thermal shock, followed by a period of cold prefermentative maceration for about 12 to 24 hours. The must is transferred to broad and low fermentation stainless steel vats, where the maceration occurs for 8 days at 22ºC.
Maturation: 6 Months on French Oak (40%) and Inox Tanks (60%)

Country: Portugal
Growing area: VR BEIRA INTERIOR
Grape variety: 50% Tinta Roriz and 50% Touriga Nacional
Alcohol: 14,00 %
Residual sugar: 2,7 g / l
Acid: 5,34 g / l
Closure type: Cork

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Aroma: aromatic bright wild blackberry and fig aromas.
Taste: elegant ripe black fruits.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: After total destemming, the grapes are softly crushed and pass through a thermal shock, followed by a period of cold prefermentative maceration for about 12 to 24 hours. The must is transferred to broad and low fermentation stainless steel vats, where the maceration occurs for 8 days at 22ºC.
Maturation: stainless steel (50%) and (50%) American and French barrels.

Country: Portugal
Growing area: DOC DOURO
Grape variety: 30% Tinta Roriz, 30% Touriga Franca and 40% Touriga Nacional
Alcohol: 13,00 %
Residual sugar: 3,5 g / l
Acid: 6,1 g / l
Closure type: Cork

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Taste: The wine is well balanced, ripe and rounded, mineral and fresh,with delicious flavours of peach and apple with a succulent crisp finish.
Ideal with: all kinds of fish, shellfish, white meat and vegetables.
Winemaking: After grapes arrive at the winery, we eliminate clusters which are not in perfect condition following total de-stemming, smooth crushing and skin maceration for about 12 hours. After this period in inert atmosphere, pressing takes place in a pneumatic press. The wines are clarified for 24 to 48 hours, depending on the variety and state of ripeness of the grapes. Hyperreduction pre-fermentative followed by alcoholic fermentation at 13ºC.
Maturation: Stainless steel

Country: Portugal
Growing area: DOC DOURO
Grape variety: Rabigato (55%), Viosinho (40%) and Moscatel Galego branco (5%)
Alcohol: 12,80 %
Residual sugar: 3,5 g / l
Acid: 5,3 g / l
Closure type: Cork

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Aroma: stone fruit notes.
Taste: a mineral and crispy long finish on the pallet. We can feel the oak, on a very well integrated and elegant way.
Ideal with: grilled fish, soft pastas, cheeses or white meat dishes.
Winemaking: After grapes arrive at the winery, we eliminate clusters which are not in perfect co ndition following total destemming, smooth crushing and skin maceration for about 12 Hours. After this period in inert atmosphere, pressing takes place in a pneumatic press. The wines are clarified for 24 to 48 hours, depending on the variety and state of ripeness of the grapes. Hyper-reduction pre-fermentative followed by alcoholic fermentation at 12-14ºC.
Maturation: 8 Months in 300L French oak barrels

Country: Portugal
Growing area: DOC BEIRA INTERIOR
Grape variety: Síria, Fonte Cal and Arinto
Alcohol: 13,00 %
Residual sugar: 3,2 g / l
Acid: 5,95 g / l
Closure type: Cork

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Aroma: fresh and elegant with notes of red fruits enhanced by subtle notes of wood.
Taste: The palate is intense and smooth with a persistent final texture.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: After total destemming, the grapes are crushed softly and pass through a thermal shock, followed by a period of cold pre-fermentative maceration for about 12 to 24 hours. The must is transferred to broad and low fermentation stainless steel vats, where the maceration occurs for 8 days at 22ºC.
Maturation: 4 months, 50% in stainless steel and 50% in French and American oak barrels.

Country: Portugal
Growing area: DOC BEIRA INTERIOR
Grape variety: 60% Touriga Nacional and 40% Tinta Roriz
Alcohol: 13,70 %
Residual sugar: 4,7 g / l
Acid: 6,86 g / l
Closure type: Cork

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