• Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejo Wine
  • Wine: Red
  • Harvest: 2017
  • Grape varieties: Trincadeira, Aragonez and Touriga Franca
  • Soil: Chalky clay and schist

The hasvest period occurs in the beginning of September. The grapes are destemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises by using physical processes in stainless steel vats, the wine is filtered and bottled in the following spring.

Clear aspect, garnet colour. Fruity aroma of wild berries and red fruits. Smooth and balanced flavour with a persistent and very pleasant fruitiness.

Should be served young (2-3 years) and at 16-18ºC. A pleasant accompaniment to meat or cheese.

Alcohol

13%Vol

Total Acidity

5,50g/l

PH

3,55

Total SO2

< 120 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75L

  • Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejano Wine
  • Wine: White
  • Harvest: 2017
  • Grape varieties: Roupeiro, Tamarez and Fernão Pires
  • Soil: Chalky clay and schist

The harvest period usually begins in the end of August, at night and is performed with machines, preferably in the morning at the same time as the manual harvesting. When received in the winery, the grapes are immediately destemmed, separated from the must and cushed. Decantation (separation of the must and the skins) is performed 24v hours later thus preserving the freshness and the characteristics of the fruit. Fermentation is the next step in the vinification process performed at a controlled temperature of 18ºC. After a minimum period of 4 months, during wich the wine stabilises in stainless steel vats by using physical processes, the wine is filtered and bottled.

Clear aspect with citrine nuances. Good aromatic intensity, predominant character of ripe tropical fruits. Wine with freshness and a persisting fruity citrus flavour.

Best consumed when young or stored for 1-2 years. Should be served at 10-12ºC. A pleasant accompaniment to fish and seafood.

Alcohol

13%Vol

Total Acidity

5,90g/l

PH

3,25

Total SO2

< 140 mg/l

Notes

Contains Sulfites

  • Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejano Wine
  • Wine: Rose
  • Harvest: 2017
  • Grape varieties: Castelão, Aragonez and Trincadeira
  • Soil: Chalky clay and schist

This wine was produced from selected grapes of the Aragonez, Castelão and Trincadeira varieties planted in the vast chalky-clay and schist plains in Borba. After arriving at the winery the grapes were destemmed and crushed, after
which a peculiar maceration was performed for 12 hours. The fermentation process was performed in stainless steel vats at a controlled temperature of 15ºC. After the period during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered and then bottled.

Clear aspect, bright pink with red gleams. Intense aroma of forest fruit. Balanced flavour, young and excellent freshness, with a fruity persistence.

Best consumed when young or stored for 2-3 years. Should be served at 9-10ºC. A pleasant accompaniment to salads, pizzas, seafood and griled white meats.

Alcohol

13%Vol

Total Acidity

5,80g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75L