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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Content: 0,75 L (€ 23,87 / L)

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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Content: 0,75 L (€ 6,53 / 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 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

The post Marquês d’Almeida<br> Red wine dry 2017 appeared first on VinoFan.

Content: 0,75 L (€ 6,53 / L)

Aroma: stone fruit notes.
Taste: a crispy long finish on the pallet.
Ideal with: grilled fish, hearty salads and soft past cheese or just as an aperitive.
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 13ºC.
Maturation: Stainless steel tanks

Country: Portugal
Growing area: DOC BEIRA INTERIOR
Grape variety: Síria, Fonte Cal and Malvasia
Alcohol: 13,40 %
Residual sugar: 2,5 g / l
Acid: 6,35 g / l
Closure type: Cork

The post Marquês d’Almeida<br> White wine dry 2019 appeared first on VinoFan.

Content: 0,75 L (€ 23,87 / L)

Aroma: very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. The aroma becomes more complex due to subtle notes of wood.
Taste: fabulously concentrated, hot, showing firm tannins and a smooth texture, as well as a very persistent finish that strongly displays the intensity of the wines from the Douro Superior.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: The grapes are then vinified with total destemming, soft crushing and thermal shock followed by a period of cold prefermentative maceration in the wine press for about 12 to 24 hours. The must is transferred to broad and low fermentation tanks, where the wines ferment for about 10 days at temperatures between 24 and 26º C. Malolactic fermentation occurred naturally and is finished in late December. Part of the fermentation process was made in oak barrels.
Maturation: 12 Months in American and French barrels

Country: Portugal
Growing area: DOC DOURO
Grape variety: 75% Touriga Nacional, 15% Touriga Franca and 10% Tinta Roriz
Alcohol: 14,10 %
Residual sugar: 0,6 g / l
Acid: 5,8 g / l
Closure type: Cork

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Content: 0,75 L (€ 15,33 / L)

Aroma: ripe blackberry, fig and black cherry aromas with lightly integrated oak.
Taste: It is a medium body, with and elegant texture and forward fruits on the palate.
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: in stainless steel and 12 months in American and French barrels.

Country: Portugal
Growing area: DOC DOURO
Grape variety: 50% Touriga Nacional, 25% Tinta Roriz and 25% Touriga Franca
Alcohol: 14,00 %
Residual sugar: 3,2 g / l
Acid: 5,7 g / l
Closure type: Cork

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Content: 0,75 L (€ 15,33 / L)

Taste: Vinha da Urze Reserva white is a well-balanced wine with hints of stone fruits and mineral qualities. These complexities integrated with light oak notes make this wine a perfect match for fish and sea food dishes.
Winemaking: After grapes arrive at the winery, we eliminate clusters which are not in perfect condition 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. Hyperreduction pre-fermentative followed by alcoholic fermentation at 13ºC.
Maturation: Stainless steel (50%) & French oak Barrels (50%), battonage for 5 months.

Country: Portugal
Growing area: DOC DOURO
Grape variety: Códega de Larinho, Rabigato and Viosinho
Alcohol: 12,30 %
Residual sugar: 3,4 g / l
Acid: 5,7 g / l
Closure type: Cork

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Content: 0,75 L (€ 10,00 / 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 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: 8 Months on stainless steel (60%) and French 500L used casks (40%).

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

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