• Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejano Wine
  • Wine: Red
  • Harvest: 2018
  • Grape varieties: Trincadeira, Aragonez, Castelão and Touriga Franca
  • Soil: Chalky clay and schist

The harvest 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 before being bottled in the following spring.

Clear aspect and well-defined ruby colour. Aroma of wild fruits and red fruits. Fruity flavor with pleasant notes of strawberry and ripe fruity.

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

Alcohol

13,5%Vol

Total Acidity

5,50g/l

PH

3,55

Total SO2

< 120 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75L
Cases of 12 bottles x 0,375L
Cases of 6 bottles x 1L

  • Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejano Wine
  • Wine: White
  • Harvest: 2018
  • Grape varieties: Roupeiro, Rabo de Ovelha 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 crushed. Decantation (separation of the must and the skins) is performed 24 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 which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled.

Bright citrine colour, with greenish nuances. Good aromatic intensity with hits of tropical fruits and slight floral aroma. Soft and balanced flavour with notes of ripened tropical fruits. Persistent freshness sensation in the finish.

Should be served young (1-2 years) and chilled (10-12ºC). A pleasant accompaniment to fish and seafood.

Alcohol

13%Vol

Total Acidity

5,90 g/l

PH

3,25

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75L.
Cases of 12 bottles x 0,375L.
Cases of 6 bottles x 1L.

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

The grapes come from certified vines for the production of DOC Alentejo wines in the sub-region of Borba. A rigorous maturation control was performed as the grapes arrived in winery. They were than destemmed and crushed, after which the alcoholic fermentation and the maceration - 6 to 10 days at a controlled temperature of 25ºC to 28ºC - took place. When the malolactic fermentation ended the wine aged for 12 months in stainless steel deposits and for another 3 months in French and American oak barrels so as to preserve its main characteristics before being bottled.

Grenade colour with violet nuances. Intense aroma of ripened red fruits, and, in the mouth, the flavour is smooth, with fruity tannins and spices and a long and presistent finish.

Should be consumed after bottling or stored up to 3-4 years and served at 15-17ºC. A pleasant accompaniment to fat fish, red grilled meats and soft cheeses

Alcohol

13,5%Vol

Total Acidity

5,40 g/l

PH

3,60

Total SO2

< 100 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75L.

  • Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejano Wine
  • Wine: White
  • Harvest: 2018
  • Grape varieties: Arinto, Roupeiro, Antão Vaz, Alvarinho
  • Soil: Chalky clay and schist

After the selection of the grapes in certified vines for the production of DOC Alentejo wines in the sub-region of Borba, the grapes follow a rigorous control in the evolution of maturation until the harvest period. Immediately after the grapes arrive in the winery they were destemmed and crushed, after which the maceration process followed for 12 hours. The fermentation was performed in stainless steel vats at a controlled temperature of 18ºC, then the cold stabilisation and the filtration. The wine was bottled in the winter so as to maintain its fruity and young flavours.

Clear appearance, citrine colour with a good, intense aroma suggesting tropical and citrus fruits. Ripe fruits flavour, persistent and ligering.

Should be consumed after bottling or stored up to 3 years and served at 10-12ºC. A pleasant accompaniment to salads, pizzas, seadfood and fish and white grilled meat.

Alcohol

13%Vol

Total Acidity

6 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 6 bottles x 0,75L.