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

This wine was made of previously selected grapes from our best vineyards to have a rigorous control of their maturation during several months, to select finally the best ones in their best maturation point. At their arrival at the “Adega”, the grapes were immediately crushed. Then, during the first 6 to 10 days of the alcoholic fermentation, this must was left in prolonged contact with the skins. The fermentation process occurred under a controlled temperature of 25º to 28ºC. The wine matured for 12 months in stainless steel vats, and then more 3 months in wooden casks to gain more structure and complexity before bottling.

Deep garnet coloured. Rich and intense aroma of red fruit and spices. Round and smooth taste with a long finish.

Best served at room temperature (16-18ºC), as an accompaniment of meat or cheese. Can be served young or until 3-4 years.

100.000 garrafas

Alcohol

13,5%Vol

Total Acidity

5,40 g/l

PH

3,60

Total SO2

< 100 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75 L.
130 boxes per pallet

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

After a first selection of the best vineyards, which were certified for the production of A.O.C. wines, the grapes maturation was rigorously controlled to the final selection of the best ones during the harvest.
In the Adega, they were immediately crushed. After a 12 hours maceration (skins contact) of the must, the alcoholic fermentation occurred in stainless steel vats at a controlled temperature of 18ºC, and then at the end of winter we proceeded to a stabilization and filtration before bottling. In order to keep all the fruity and young flavours, the wine was bottled under a high anti-oxidative protection.

Clear appearance, citrine colour similar to ripened lemon. Presence of the intense aroma from the grape variety, notes of yellow fruits
with a good level of acidity and tropical fruits. Balanced flavour with a nice sensation of freshness and youth, citrus fruits lingering with elegance in the aftertaste.

Should be served young, till 3 years. Best served chilled (10-12ºC), as an aperitif, or accompaniment to salads, pizzas, shell-fish or grilled white meats.

Alcohol

13%Vol

Total Acidity

6,00 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75 L.
130 boxes per pallet

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: Red
  • Harvest: 2016
  • Grape varieties: Aragonez, Touriga Nacional, Cabernet Sauvignon and Syrah
  • Soil: Chalky clay and schist

To compose this special wine Reserva, which is one of the oldest trademark from the region of Alentejo, we pre-selected very carefully grapes from the oldest vine to follow rigorously their maturation evolution. Only the best ones were harvested, exclusively manually. In the vinification center, they were crushed, fermented and left in prolonged contact with the skins for 10-12 days to extract all the fruit complexity and aroma. The malolactic fermentation occured with a part in stainless steel vats and the remainder in wooden casks. The selected final blend matured for 12 months in new French and American oaken casks to gain more structure and complexity and then for 6 months in bottles in our cellar.

Deep garnet coloured. Rich and intense aroma of forest fruit as well as chocolate. Round, ample taste with a long finish. Velvety and complex flavours of fruit, toasted, chocolate and powerful tannins.

Should be served young (till 5-6 years). Best served at room temperature (16-18ºC), as an accompaniment to meat or cheese.

80.000 bottles

Alcohol

14%Vol

Total Acidity

5,90 g/l

PH

3,50

Total SO2

< 120 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75 L.
85 boxes per pallet

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: White
  • Harvest: 2017
  • Grape varieties: Roupeiro, Antão Vaz, Arinto and Verdelho
  • Soil: Chalky clay and schist

To make this wine, first we selected vineyards with special conditions (sun, soil-composition, etc) to control very carefully the maturation evolution of their grapes in order to choose the best harvest time, and select only the best ones.
In the Adega, they were crushed and the issued must had a light skins contact and clarified for 18-24 hours. The alcoholic fermentation occurred at 15ºC, then the wine matured in French oaken casks with “bâtonnage sur lies” during a few days. All the vinification process was made with separated grapes. After a sensorial analysis of the evolution of each wine, in the spring, the final blend was decided and composed. This final wine was bottled and then reposed for 3 months in bottle in our cellar.

Brilliant, green-tinged with golden gleams. Intense, complex and elegant aroma of tropical fruit, pineapple with a hint of vanilla and nice French oak. Rich, harmonious and equilibrated on the palate. Smooth and fresh with a persistence of citrus and tropical fruit.

Can be served young but it is better after 3-4 years. Best served chilled (12-14ºC) with fish or roasted meat dishes.

25.000 bottles

Alcohol

13%Vol

Total Acidity

6,20 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Boxes of 6 bottles x 0,75 L.
85 boxes per pallet

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo Wine
  • Wine: Red
  • Harvest: 2014
  • Grape varieties: Aragonez, Tinta Caiada and Trincadeira
  • Soil: Chalky clay and schist

In the 2005 harvest appears the first Montes Claros wine with indicative “Garrafeira”. It was elaborated from a previous selection of old vines installed in chalky clay ground, with a rigorous control of the grape production and the evolution of the maturation in each grape. This process involved particularly the grape growers associates, which had an additional care to produce grapes of extra quality. The alcoholic fermentation was in inox vats, the maceration was during 10 days, under a temperature control of 24ºC. The malolatic fermentation occurred French oaks of first use, American and chestnut oak, followed a period of repose of 12 months in the same barrels. After fast filtration, occurred the bottling and a final period of 30 months in bottle.

Limpid aspect and garnet color with deepness. Good aromatical intensity, with the prominence of red fruits notes, coffee, chocolate and spices. Soft flavor, with a fruity freshness, excellent structure, fast spice astringency and toasted. Balance, elegance and persistence in the end.

Temperature of 16-17ºC. Best served with red meat, regional sweets. This wine can immediately be consumed, or be served in 10 years.

6.500 bottles

Alcohol

14,5%Vol

Total Acidity

5,90 g/l

PH

3,55

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Wooden box 3 bottles x 0,75L.

  • Region: Borba - Alentejo - Portugal
  • Denomination: A.O.C. Alentejo
  • Wine: Brut Sparkling Wine
  • Harvest: 2014
  • Grape varieties: Arinto, Alvarinho
  • Soil: Chalky-clay

Grapes carefully selected from vineyards with favourable maturation to the production of sparkling wine; balance in terms of a lower sugar level and higher acidity - these were the ingredients to produce the Montes Claros sparkling wine. 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 transported in small quantities.

After the crushing and destemming of the grapes, pressing, decantation through cold system for about 24 hours and alcoholic fermentation at a controlled temperature followed. Having obtained the wine base to produce sparkling, the wine was then bottled and stored in the cellar. The second fermentation was performed in the bottle – the classic method. After the second fermentation and the ageing the “dégorgement” was performed to extract the yeasts, and then the topping, the process through which the “musselet” and the cork are placed

Crystal appearance, citric colour with yellow nuances and fine bubbles. Elegant aroma of tropical fruits and slight hint of almond. Young, fresh with citric flavours. Great balance between acidity and alcohol levels

6-8 ºC Ideal as an aperitif, but gastronomically versatile. It should be consumed after bottling or it can age for another two years.

5.000 bottles

Alcohol

12,0%Vol

Total Acidity

7,20 g/l

PH

3,20

Total SO2

< 140 mg/l

Notes

Contains Sulfites

Cases of 3 bottles x 0,75 L.