bottles_brancodetintas_white

Blend: 100% Castelão

Vintage: 2010

Identity: The second edition of BRANCO DE TINTAS is a Portuguese white wine produced only from one local red skinned grape variety Castelão.

Tasting Notes: Intense “pain grillé” notes, caramel, almost salted popcorn. In the palate it is smooth round rich with great acidity.

Service and Pairing: Serve at 12ºC and let it grow with temperature. Pair with backed dishes, as puffed past, where the element of cooked butter rules.

Alcohol: 13,5%Vol.

Appellation: Vinho Regional Alentejano.

Vineyard Management: Sustainable production methods are used. Yields are limited by green harvesting in July. Grapes are handpicked into small boxes at peak of maturity. Fruit selection occurs in the vineyard and again over a sorting table at the winery.

Vinification and Ageing: A clear juice is obtained by gently pressing the red grapes (in the same method used for producing white sparkling wines from black grapes) Totally barrel fermented and matured for 12 months in 2nd and 3rd year French oak barrels, the result is richly textured, intense and complex…simply stunning!

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2008 – BEST WINES OF THE YEAR- REVISTA DOS VINHOS

bottles_brancodetalha_white

Blend: 70% Roupeiro and 30% Antão Vaz.

Vintage: 2013

Identity: : The TALHA (amphora) is the symbol of the ancient winemaking traditions of our region and a vestige of the Roman presence in the history of Alentejano wines. In a quest for greater complexity and regional identity this wine is a revival of ancient practices.

Tasting Notes:Distinctive, mineral, complex and fresh. Strong primary fruit with an additional earthy, iodine almost chemical dimension from the anphora. Great texture and mouth-feel

Service and Pairing: Serve at 10ºC. Fresh, its acidity, earthy notes enable it to pair very well with dishes that feature mushrooms, Trufles, or root vegetables such as beetroot.

Alcohol: 13,5%Vol.

Appellation: Vinho Regional Alentejano

Vineyard Management: Field blend of 25-30 old vines from local varieties Roupeiro and Antão Vaz, to name a few. Sustainable agriculture, only yield is controlled and quality improved by removal of secondary shoots, and bunch thinning.

Vinification: All bunches were whole-cluster pressed. Suspended solids were allowed to settle naturally before the clear must is racked into an amphora of 1000 liters (dated 1946). The fermentation occurred in a cold room at 14ºC. After 28 days the wine was transferred to stainless steel tank. Prior to bottling the wine was fined with bentonite and cold stabilized

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2013 Wine Enthusiast – 91pts

2010 Wine Enthusiast – 90pts – Editor’s Choice

2010 Wine Advocate – 89 pts

bottles_brancodeindigenas_white

Blend: 100% Verdelho

Vintage: 2013

Appellation: Vinho Regional Alentejano

Identity: Wines are made when yeast transform the sugars present in grape juice into alcohol. Cultured yeast have become ever more refined and selected, continuously improving, with clean, specific aromas, giving winemakers a greater level of control. Combined with temperature control, this has permitted a significant increase in the quality of white wines over the years. This Branco de indigenas “White made out of indigenous”, uses neither cultured yeast nor temperature control. It is a lazy winemaking style and it’s actually pretty good! What makes us wonder if we need such an expensive winemaker

Tasting Notes: Good texture, combining pure fruit, citrus nd mineral notes with a natural, “oddness” that only nature can give, making so much more interesting.

Service and Pairing: Serve at 12ºc, pair it with medium fat fish, grilled

Alcohol: 13,5%Vol.

Vineyard Management: Sustainable production methods are used. Yields are limited by green harvesting in July. Grapes are handpicked into 18 kg boxes.

Vinification and Ageing: Branco de Indígenas uses neither cultured yeasts nor temperature control. Fermentation takes place in 225l french oak barrels, and is triggered by indigenous natural yeast with no temperature control. Production: 290 bottles 0.75L released in July 2015

bottles_arrinto_acores_white

Blend: 100% Castelão

Vintage: 2010

Identity: Castelão (aka Periquita) is a local light coloured grape varietal that has fallen out of fashion in this era of big concentrated reds. Studies show that Castelão originated from this region, where it still remains the 3rd most planted varietal. Although, its current role in the local wines tends to be secondary. The local ancients say that Castelão’s talent lies in its ageing capacity and not on its concentration, “that it needs time”. So, with this quest in mind we have given this “Tinto de Castelão” time. Time to macerate (30 days), time to barrel age (24 months), time to bottle age (20 months) and time to be itself. Itself in its fragile colour, elegant body and persistent tannins. The Outcome? A nostalgic smile of tasting something from the past.

Tasting Notes: Ligth ruby-grenade colour. Fine aroma, with plum, tobacco and spice notes, the attack is half-bodied, with good freshness. The texture shows itself in the middle of the tasting. A wine that is all elegance and finishes with firm and present tannins.

Service: Store at 12-14ºC and serve at 16ºC to drink at 18ºC

Alcohol: 14,0%Vol.

Appellation: Vinho Regional Alentejano.

Vinification: After sorting and crushing the grapes are conveyed by gravity into small vats and fermented by only indigenous yeast at 27ºC. Post fermentation maceration lasts for 30 days.

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2010 Wine Enthusiast – 90pts – Editor’s Choice

2010 Wine Advocate – 89 pts

bottles_arrinto_acores_white

Blend: 100% Baga

Vintage: 2013

Identity: Charismatic and famous for its freshness and rusticity the grape Baga is the symbol of both a style of wine and of an entire wine region. This “Baga Alentejana”, on the other hand, tests the grape further south, where schist soils, sun and heat, allow a different level of maturation. The result? It is Baga like we have never tasted before, remaining true to its identity.

Tasting Notes: Ligth ruby-grenade colour. Fine aroma, with plum, tobacco and spice notes, the attack is half-bodied, with good freshness. The texture shows itself in the middle of the tasting. A wine that is all elegance.

Service: Store at 12-14ºC and serve at 16ºC to drink at 18ºC

Alcohol: 14,0%Vol.

Appellation: Vinho Regional Alentejano.

Vinification: After sorting and crushing the grapes are conveyed by gravity into small vats and fermented by only indigenous yeast at 27ºC. Post fermentation maceration lasts for 30 days.

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2015

2015


Discover Alentejo

Learn more about our castelão grape