COLHEITA – RED WINE

Grape varieties: Syrah, Trincadeira, Cabernet Sauvignon and Alicante Bouschet.
Tasting: Manual harvest and selection of the best grapes in the cellar. Cold maceration during 3 days and alcoholic fermentation at 24 °C. 6-month ageing process in French Oak barrels.
Vinification: Closed ruby. Intense aroma of wild berries and black plums, balanced with notes of peppers, tobacco, coffee and menthol. Full and balanced on the palate, with smooth tannins. Lingering end-taste.
Cellaring: Lying down at a constant temperature of 17°C.
Consumption: Immediate or during the next 10 years at a temperature of 16-18°C.
Gastronomy: deal to serve with all kinds of meat, grilled fish, cod in olive oil and cheese.

ESCOLHA TRINCADEIRA – RED WINE

Grape varieties: Single Trincadeira
Tasting: Closed ruby. Notes of dry straw, lemon balm leaves and a complex balsamic component with slight notes of the barrel. Altogether, it is dense, fresh and with a long persistence.
Vinification: The grapes are harvested according to their ripeness. The stalk is totally removed and the fermentation takes place in stainless steel vats with temperature control, where the treading is automated. The malolactic fermentation and ageing takes place in new and used barrels during 9 months.
Cellaring: Lying down at a constant temperature of 17°C.
Consumption: Immediate or during the next 12 years at a temperature of 15-16°C.
Gastronomy: Ideal to serve with red meat, lamb, game, grilled fish, cod in olive oil and cheese.

ESCOLHA SYRAH – RED WINE

Grape varieties: Single Syrah.
Tasting: Deep garnet. Notes of black fruits, candies, spices and toast. On the palate the structure is striking and the tannins are very long and smooth, giving a great depth to wine.
Vinification: The grapes are harvested according to their ripeness. The stalk is totally removed and the fermentation takes place in stainless steel vats with temperature control, where the treading is automated. The malolactic fermentation and ageing takes place in new and second-use barrels during 9 months.
Cellaring: Lying down at a constant temperature of 17°C.
Consumption: Immediate or during the next
12 years at a temperature of 15-16°C.
Gastronomy: Ideal to serve with all kinds of meat, grilled fish, cod in olive oil and cheese.

ESCOLHA TOURIGA NACIONAL – RED WINE

Grape varieties: Single Touriga Nacional.
Tasting: Notes of black plums, violets and bergamot wrapped in
elegant toasted nuances and spices. In the mouth it is a wine
structured, fresh and deep, with soft tannins but
gifts. The finish is very long and very persistent.
Vinification: The grapes are harvested according to their state of maturation and
duly selected in the cellar. The stalk is total and the
Fermentation takes place in stainless steel presses with temperature control.
temperature, with the treading done by a robot. the fermentation
malolactic and aging in new French oak barrels
(60%) and used (40%) for 12 months.
Cellaring: Lying at a constant temperature of 17ºC.
Consumption: Immediately or over the next 20 years at a temperature
from 15 – 16°C.
Gastronomy: Ideal with all kinds of meat, grilled fish, codfish drizzled in olive oil and cheese.

RESERVA – RED WINE

Grape varieties: Cabernet Sauvignon, Syrah and Alicante Bouschet, mostly the first one.
Tasting: Deep garnet. Notes of menthol, blackcurrants and black fruits harmonized with nuances of toast from the barrel where the ageing took place. On the palate, a structured and elegant wine, with smooth tannins. The end-taste is very long and persistent.
Vinification: The grapes of different varieties are harvested according to their ripeness and vinified separately. The stalk is totally removed and the fermentation takes place in stainless steel vats with temperature control, where the treading is automated. The malolactic fermentation and ageing takes place in new barrels during 13 months.
Cellaring: Lying down at a constant temperature of 17°C.
Consumption: Immediate or during the next 12 years at a temperature of 15-16°C.
Gastronomy: Ideal to serve with all kinds of meat, grilled fish, cod in olive oil and cheese.

GRANDE ESCOLHA MÁRIO – RED WINE

Grape varieties: Single Cabernet Sauvignon.
Tasting: Notes of menthol, blackcurrants and black plums harmonized with elegant toasty nuances. On the palate, it is a structured, profound wine, with smooth tannins. The end-taste is very long and persistent.
Vinification: The stalk is totally removed and the fermentation takes place in stainless steel vats with temperature control, where the treading is automated. The malolactic fermentation and ageing takes place in new French oak barrels during 15 months.
Cellaring: Lying down at a constant temperature of 17°C.
Consumption: Immediate or during the next 12 years at a temperature of 15-16°C.
Gastronomy: Ideal to serve with red meat, lamb, game, grilled fish, cod in olive oil or cheese.

CHARDONNAY – WHITE WINE

Grape varieties: Chardonnay.
Tasting: Complex aroma with emphasis on fruit notes (citrus and tropical) and some butter. In the mouth, elegance, freshness and complexity coexist in a full, full and smooth combination. At the end of the tasting, this wine is persistent and smooth.
Vinification: Pellicular contact for 4 hours followed by pressing of the grapes. Fermentation at a controlled temperature of 17ºC.
Consumption: Immediately or over the next 5 years at a temperature of 6-8ºC.
Gastronomy: Ideal as an aperitif or with cold salads, seafood, prepared fish dishes and sushi.

ARINTO – WHITE WINE

Grape varieties: Arinto.
Tasting: Elegant aroma marked by minerality and some
citrus notes. In the mouth it is fresh and tense, enhancing the notes
aromatic in a full and deep set. In the end of
proves this wine is persistent and smooth.
Vinification: Pellicular contact for 4 hours followed by pressing of the grapes. Fermentation at a controlled temperature of 17ºC.
Consumption: Immediately or over the next 10 years at a temperature of 6-8ºC
Gastronomy: Ideal as an aperitif or with cold salads, seafood,
prepared fish dishes and sushi.