• Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: White
  • Harvest: 2018
  • Grape varieties: Roupeiro, Arinto and Antão Vaz
  • Soil: Chalky clay and schist

The grapes are harvested in the end of August according to the evolution of the grape’s maturation in each vine, and in the morning so that the freshness of the grapes can be maintained. In the winery, after the grapes are destemmed and crushed, the straining of the must and the pressing are performed thus maintaining the qualitative and varietal characteristics of the must. The tear must (must which runs without pressing) clarifies between 18 and 24 hours and ferments at a controlled and constant temperature of 18ºC throughout 14 days. After the period when the wine stabilises, it is then bottled during the winter.

Clear appearance with a well-defined citrine colour. Good aromatic intensity combined with notes of tropical and citrus fruits. Soft and fresh flavour with strong aromas of lime; long citrus finish.

Should be served young (2-3 years) and chilled (8-10ºC). A pleasant accompaniment with seafood, grilled fresh fish, white meats, or as an aperitif.

1.000.000 bottles

Alcohol

13%Vol

Total Acidity

6,10 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75 L
Cases of 12 bottles x 0,375 L.

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: Red
  • Harvest: 2018
  • Grape varieties: Aragonez, Trincadeira and Alicante Bouschet
  • Soil: Chalky clay and schist

The harvest takes place in the best plots of the vineyards cultivated with Aragonez, Trincadeira and Alicante Bouschet grapes which are certified for the production of DOC Alentejo wine, sub-region of Borba. The harvest will be performed throughout the month of September. In the winery – after the de-stemming and crushing of the grapes – we initiate
the process of alcoholic fermentation, which is followed by the maceration for 6 to 10 days at a controlled temperature of 25 ºC. After the malolactic fermentation, the wine ages for 6 to 12 months in stainless steel vats before being bottled.

Ruby-coloured with purple gleams. Good aromatic intensity combined with notes of red plums. Balanced flavour, very nice freshness and persistent finish with notes of bittersweet fruit.

Should be served young (2-3 years) and at room temperature (16-18ºC). A nice accompanment for meat and cheese.

2.000.000 bottles

Alcohol

13,5%Vol

Total Acidity

5,50 g/l

PH

3,50

Total SO2

< 100 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75L.
Cases of 12 bottles x 0,375L.
Cases of 12 bottles x 0,187L

  • Region: Borba - Alentejo - Portugal
  • Denomination: D.O.C. Alentejo
  • Wine: Rosé
  • Harvest: 2019
  • Grape varieties: Aragonez and Syrah
  • Soil: Chalky-clay and schist

The grapes were selected from certified vines for the production of D.O.C. wines from the sub-region of Borba. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were then destemmed and slightly crushed, process after which a peculiar maceration was performed in stainless steel vats for 12 hours at a controlled temperature of 10 ºC. After the sangria and slight pressing, the tear must ferments in stainless steel vats at a controlled temperature of 15 ºC. The stabilisation through the cold method and the final filtration then follow. The wine is immediately bottled to maintain its fruitiness, freshness and persistence in flavour

Clear appearance, and a salmon colour. Good intensity and aromas of black currant and red plums. Flavours of wild fruits, very fresh with bittersweet finish.

At 8-10 ºC. Pairs well with seafood, fresh grilled fish, white meats. It can also be served as an aperitif. It should be consumed after bottling or within 2-3 years.

50.000 bottles

Alcohol

13%Vol

Total Acidity

6,00 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0.75 L
130 cases per palle

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: Red
  • Harvest: 2016
  • Grape varieties: Trincadeira, Touriga Nacional, Alicante Bouschet and Cabernet Sauvignon
  • Soil: Schist

This wine was produced with selected grapes from the oldest vines in the region of Borba.After a rigorous control of the maturation of the grapes in the vine, the grapes were de-stemmed and crushed smoothly when they arrived in the winery, after which the alcoholic fermentation process followed, having been performed in stainless steel lagares (wine presses) with mechanical press- ing.The vinification process ends with maceration during 10 days at a controlled temperature of 22-25 o C.The malolactic fermentation was performed in low-volume stainless steel vats.The wine aged for six months in new French, American and chestnut oak barrels, having then been bottled and spent 6 months ageing in the bottle.

Deep grenade colour.
Good aromatic intensity with notes of ripened red fruits, jam and ripened pepper.
Soft and elegant flavour with notes of black fruits, coffee and chocolate; fine structure and persistent aftertaste.

Optimal serving temperature is 17 to 18ºC. Goes well with a rich stew, roasted lamb, game and traditional cheeses. This wine can be enjoyed immediately, or if you prefer, you can also cellar it up to 5 years.

120.000 bottles

  • Region: Borba - Alentejo - Portugal
  • Denomination: D.O.C. Alentejo
  • Wine: White
  • Harvest: 2018
  • Grape varieties: Arinto, Antão Vaz, Verdelho, Alvarinho
  • Soil: Chalky-clay and schist

Grapes produced in certified vineyards through an integrated production system and approved for DOC Alentejo wines, subregion of Borba. The grapes were manually harvested in the morning, allowing the fruit to present a good temperature as it arrived in the winery, which makes the quality control easier for the must and the wine.

In the winery, after the de-stemming and the crushing of the grapes, the must is exhausted and pressed, guaranteeing its qualitative and varied characteristics. The tear-must (the must which flows without pressing) clarifies for 18 to 24 hours and ferments at a constant temperature of 18 ºC for 14 days. After this period, the wine stabilises through physical processes and is bottled after the winter.

This wine has a citrus colour.

The aroma is young and intense with notes of citrus fruits and orange blossom.

The flavour is fresh and unctuous, with a nice harmony among the acidity of the green apple, the minerality and the persistent tropical fruits.

Temperature: 8-10ºC

Excellent option as an aperitif. This wine should be consumed while young, but it can be stored for four years.

13.500 bottles

Alcohol

13%Vol

Total Acidity

6,00 g/L

PH

3,15

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0.75 L
125 cases per pallet

  • Region: Borba - Alentejo - Portugal
  • Denomination: D.O.C. Alentejo
  • Wine: Rosé
  • Harvest: 2016
  • Grape varieties: Aragonez Syrah and Touriga Nacional
  • Soil: Chalky-clay and schist

The grapes were selected from certified vines for the production of D.O.C. wines from the sub-region of Borba. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were then destemmed and slightly crushed, process after which a peculiar maceration was performed in stainless steel vats for 12 hours at a controlled temperature of 10 ºC. After the sangria and slight pressing, the tear must fermented separately, 60% in Portuguese, American and French oak barrels, 40% in stainless steel vats at a controlled temperature of 15ºC. After fermentation, the wine continued to age for another 6 months in the same barrels, after which the final batch was finally made with the rest of the wine. Bottling was performed after the filtration process.

Clear appearance with a strong pink colour. Good intensity and aromas of wild berries with hints of spice and flowers.

Balanced flavour of a young wine, spicy and toasty notes, floral and fruity finish with a slight acidity.

At 8-10ºC. To be served as an apéritif. This wine should be consumed while young or stored in the cellar up to 4 years.

1.200 bottles

Alcohol

12%Vol

Total Acidity

5,80 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0.75 L
125 cases per palle

  • Region: Borba - Alentejo - Portugal
  • Denomination: D.O.C. Alentejo
  • Wine: Red
  • Harvest: 2011
  • Grape varieties: Trincadeira, Aragonez, Alicante Bouschet
  • Soil: Chalky-clay and schist

The 2011 vintage has revealed exceptional characteristics to create this Adega de Borba Garrafeira. It was produced from grapes cultivated in the oldest vineyards of the region, which have a foundation composed by schist soils, with a meticulous control of productivity of the grape and accompanying of the maturation stage of each grape and specific plot. After they arrived in the winery, the grapes were slightly crushed with total destemming, process after which the alcoholic fermentation followed. It was performed in stainless steel vats with moderate mechanical stepping. Maceration was performed for 10 days under a controlled temperature of 24 ºC. The wine aged for 12 months in French and American oak casks, after which a slight filtration occurred. It then aged for 30 months in bottle in the cellar.

Deep grenade colour.
Good aromatic intensity with aromas of black ripe fruits, cocoa and roasted nuts.
Soft flavour with tannins of raisins and wild berries, full-bodied and fresh, long finish.

Best served at 16-17º C.

Goes well with roasted lamb, lamb stew or game from fur-bearing animals. Best consumed after bottling or stored up to 10 years.

Alcohol

14,5%Vol

Total Acidity

5,80 g/l

PH

3,50

Total SO2

< 120 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75 L.
125 boxes per pallet