Collection: All Wines

Harvested, crushed, degreased and pressed using artisanal processes. Spontaneous fermentation with skins in clay amphorae, lined with beeswax. Aging "sur lies" for 7 months. Read more

Hand picked; partially empty; steel free fermentation; Manuel pressing; 3 months ageing sur lies in concrete eggs; unfiltered bottling. Read more

Hand picked; 75% destemmed 25% from the bunch; Fermentation in stainless steel; 1 month in contact with the skins; pressing; aged for 6 months in chestnut barrels. Read more

Decanting in stainless steel vats. Fermentation between 14 and 16°C in stainless steel tanks and finished in bottle. Read more

Camaleão is a concept of wines, designed to show the best of the grape varieties in different terroirs. This Camaleão Loureiro & Alvarinho combines the vivacity of Loureiro with the complexity of Alvarinho, reflecting the freshness of the region. The result is a fresh yet gastronomic combination, a versatile and captivating wine. Read more

Fermented 50% in whole bunches and macerated in stainless steel tanks for five days. Aged for 12 months in stainless steel tanks, then bottled unfiltered. Read more

The White Domino Necklace has been aged in stainless steel yeast and small used wooden barrels, 50% each, and bottled unfiltered and unadorned. The Malvasia vines are ten years old buried in limestone sand and clay. Production is close to 1400 bottles, as it is incredibly difficult to make wine here. Despite the lightness of almost 11% Alc., one... Read more

In 2021 we had some unforeseen rains, which implied some difficulties in controlling the appearance of diseases. However, our viticulture was always under control. With a spring with heat peaks, the grapes ripened earlier, which led to an early harvest. The white wines started on 26 August and the red wines finished on 26 September. It was a goo... Read more

Nat Cool, naturally "cool and funky," is an innovative concept created by Niepoort, a movement of unity among various producers with the aim of creating light and easy-to-drink wines. We have created a wine, reminiscent of the "cloudy" wines of yesteryear, which were bottled very early still with some residual sugar and in th... Read more

Vinificação: Bica Aberta. Estágio com borra fina. Trabalho em inox com levantamento casual das borras. Sem ser inoculado e sem intervenção enológica. Ano Da Vindima: 2021 Denominação: DOP Madeirense (Denominação de Origem Protegida). Localização Geográfica: Ilha da Madeira (Portugal). Oceano Atlântico. Tipo De Solo: Vulcânico. C... Read more

Grapes from a single plot of 30 year-old vines, located north of the Cima Corgo Region in a schist/granite transition zone, at an altitude of 600m with predominant southern exposure. Reception without destemming, followed by pressing, clarification at 7ºC for 1 day. Fermentation in stainless steel vats at about 18ºC. Stage for 5 months in stainl... Read more

The vital grape variety has been widely used in the past. essentially a filling variety. Neutral and of volume it could never be considered a noble variety by modern standards of aromatic and expressive wines. I decided to take it and try it. I liked the result right from the start. Spontaneous fermentation in a well clarified must, the wine alw... Read more

Soft pressing and cold decanting for 12 to 36h at a controlled temperature between 12º-16ºC. Fermentation up to 15 days with temperature control between 16º-18ºC. Aging in stainless steel vats with controlled temperature. Read more

The Wine: Mateus Rosé Original is a light, fresh, young and slightly sparkling wine. Its quality, extreme versatility and consistent style make it the ideal wine to accompany life’s fine moments.Tasting Notes: Mateus Rosé Original is a rosé with a very appealing and bright hue. On the whole, it is a fresh and seductive wine with fine and intense... Read more

To preserve all the qualities of the grapes, upon reception at the winery, they are immediately destemmed and crushed. In a subsequent stage, the grape musts are pressed. To clarify the grape must resulting from pressing, a static settling with controlled temperature (16°C) is carried out. Subsequently, alcoholic fermentation takes place with c... Read more

Produced by the Ancestral Method, discovered by Benedictine monks in the 16th century, which involves bottling the wine during the fermentation process, naturally creating a soft and elegant bubble. Born in the Vinho Verde Demarcated Region, Sub-region of Cávado, it is made with 100% Loureiro, the Quinta’s flagship grape variety. An IG Minho s... Read more

From this blend 1848 bottles were produced. This wine was produced in limited quantities. The number inscribed on the bottle gives it exclusivity and rarity. Read more

This wine has a clean, brilliant rose colour. very fresh, dry and fruity with hints of tart strawberry. well balanced with a touch of sweetness and mineral notes creating a lovely persistent finish.Reviews and Awards:. Gold medal Mundus Vini 2013 (Other vintages); . Commended International Wine Challenge 2012 (Other vintages); . Commended Decant... Read more

Winter was characterized as the driest of the last 40 years, with this low availability of water in the soil conditioning the vigor of the vines. The budbreak occurred on normal dates, and then there was a delay in the vegetative cycle until the beginning of flowering, which occurred in the last days of May, in difficult conditions that gave ris... Read more

Oppaco representa uma verdadeira inovação. Na região do Minho, a casta Vinhão expressa-se de uma forma muito interessante, particularmente pela sua elevada concentração de taninos e de cor. Por isso, consideramos importante loteá-la com outras castas, neste caso com Alvarinho e Pinot Noir, para produzir um vinho mais suave e mais elegante. A cas... Read more