Inside the 6ha vineyard is where all the magic starts, ending in the fining of passionate wines described herein, which are beginning to be recognized nationally. A modern winery but respecting traditional methods, allows to produce wines that characterize the full potential of the region DOC Trás-Os-Montes.
The internationalization is already a reality in countries like Germany, Angola, Mozambique and Brazil.
The harvest is manual and selective, with the completion of weeding when necessary. The grapes are transported in boxes of 20kg coming to the cellar forever in less than 1 hour, where they are stripped and crushed immediately.
The new vineyard allows us to obtain the grape wine required for more complexes and at the same time meet the needs of consumers. We do the cutting of young branches and unnecessary leaves, in order to ease the ripening of the bunches, accompanied of bunch thinning (used in highly productive grapevines, which consists in eliminating some bunches to allow those left to grow with quality).
Red Wine (awarded bronze medal 2011)
Varieties: Tinta Roriz, Touriga Nacional, Tinta Amarela and Touriga Franca
VINIFICATION: Fermentation takes place at a controlled temperature with programmed recirculation depending on the ripeness of the grapes. Matures just a few weeks in oak barrels, in order to don’t mischaracterize the wine. It is bottled without any clarification aids or filtration so that it can evolute and stabilize in the bottle, subject to create a slight deposit over the years.
TASTING NOTES: Aspect clear, ruby color with violet reflexes, with evident fruity notes and vegetal notes, which stand on the whole, good structure, balanced flavor, full-bodied and persistent. It comes with round tannins balanced with ability to evolve in the bottle.
HOW TO SERVE: Serve with red meat dishes, as well as all kinds of sausages, you can also drink it with fatty fish dishes and strong cheeses. It should be served at a temperature between 16 and 18°C, opening the bottle about an hour before serving in order to aerate the wine and enhance its organoleptic characteristics.
Varieties: Tinta Roriz
VINIFICATION: The must is clarified and protected from oxidation, being subjected to a slow fermentation at a cold temperature. This technique allows the preservation of the typical aromas of the grapes.
TASTING NOTES: Of pink color has a fruity aroma of red fruits and citrus. In the mouth it is fresh and fruity, balanced and smooth.
HOW TO SERVE: Serve with salads, fish and seafood, or simply as an aperitif. It should be served fresh, at a temperature of 8–10ºC.
Varieties: Códega do Larinho and Viosinho
VINIFICATION: After de-stemming, the grapes are gently crushed, the resulting must is separated from the skins in pneumatic press and subjected to a static decanting over 24 hours, properly protected from oxidation, up to the desired level of clarity. Fermentation occurs in stainless steel vats under controlled temperature at approximately 16ºC.
TASTING NOTES: Clear aspect, with a citrus color. Of fine aroma, features notes of tropical fruits, revealing large volume, freshness and right acidity with a pleasant aftertaste.
HOW TO SERVE: Serve with salads, fat fishes and seafood, or simply as an aperitif. It should be served fresh, at a temperature of 8-10°C.