Content: 0,75 L (€ 7,87 / L)

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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Content: 0,75 L (€ 7,87 / L)

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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Content: 0,75 L (€ 7,87 / L)

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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