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

This wine was produced from selected grapes planted in the vast chalky-clay and schist plains in Borba. When they arrive to the winery 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 in stainless steel vats by using physical processes, the wine is filtered before being bottled in the following spring.

Ruby coloured. Young aromas of wild fruit, typical of the Aragonez grape. Fruity flavour with pleasent notes of strawberry, typical from the Castelão grape combined with a nice freshness offered by the Trincadeira variety.

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

Alcohol

13.5%Vol

Total Acidity

5,30 g/l

PH

3,60

Total SO2

< 120 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75L.
Boxes of 6 bottles x 1L.
Bag-in-box 3L, 5L and 10L.

  • Region: Borba - Alentejo - Portugal
  • Denomination: Regional Alentejo Wine
  • Wine: White
  • Harvest: 2018
  • Grape varieties: Roupeiro, Rabo de Ovelha and Arinto
  • Soil: Chalky Clay and Schist

The harvest period begins in the end of August, at night and is performed with grape harvesting 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 controled 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.

A clear aspect with a citrine colour and greenish nuances. Aroma of tropical fruits and dried fruits. Soft flavour, with notes of ripened ropical fruits and persistent freshness in the aftertaste.

Best served at 10-13ºC, to compliment fish, seafood and white meat. This wine should be enjoyed not long after purchase.

Alcohol

13%Vol

Total Acidity

5,50 g/l

PH

3,30

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75L.
Boxes of 6 bottles x 1L.
Bag-in-box 3L, 5L.

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

This wine was produced from selected grapes of Aragonez, Castelão and Trincadeira varieties planted in the vast chalky-clay and schist plains in Borba. After arriving at the winery, the grapes were de-stemmed 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.

Bright pink with red gleams. Intense aroma of forest fruit. Well-balanced flavour, young and excellent freshness, with a fruity persistence.

Should be served young (2-3 years) and chilled (9-10ºC). As an aperitif, or accompaniment to salads, pizzas, seafood or grilled white meats.

Alcohol

13%Vol

Total Acidity

5,80 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75 L
Bag-in-box 3L