Bottles

herdade da Bombeira

RED WINE

Grape varieties: Lot of all grape varieties.
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.

Bombeira do Guadiana

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.

HERDADE DA BOMBEIRA

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.

Bombeira do Guadiana

RESERVE – 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.

Bombeira do Guadiana

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.

Flor do Guadiana

WHITE WINE

Grape varieties: Arinto and Chardonnay.
Tasting: Greenish yellow. Fruity aroma with emphasis on citrus and tropical notes. On the palate, the elegance, freshness and complexity coexist in a full and smooth combination. This wine’s end-taste is lingering and smooth.
Vinification: 6-hour skin contact, followed by grape crushing. Fermentation at a controlled temperature of 12°C.
Consumption: Immediate or during the next 3 years at a temperature of 6-8°C.
Gastronomy:Ideal to serve as an aperitif or to go with cold salads, shellfish, fish or sushi.

HERDADE DA BOMBEIRA

CHARDONNAY

 

HERDADE DA BOMBEIRA

ROSÉ WINE

Grape varieties: Single Syrah.
Tasting: Rosy. Marked by an intense aroma of red fruits (strawberry, raspberry), elegant, very soft on the palate, with good persistence. The end-taste is very long and persistent.
Vinification: 6-hour skin contact. Fermentation at a controlled temperature of 12°C.
Consumption: Immediate or during the next 3 years at a temperature of 6-8 °C.
Gastronomy: Ideal to serve as an aperitif or to go with cold salads, shellfish, fish or sushi.
Special characteristics: This rosé is produced with grapes already selected for premium wines of which a part of the must is “bled” after 6 hours of skin contact. The result is a wine with body and structure, distinct from other rosés.