Collection: All Wines

Gonçalo Faria white comes from several parcels of old and young vines. It was vinified in stainless steel vats, where it fermented for 3 weeks and ended the fermentation in 1000L used Fuders. The malolactic occurred in the same Fuders, where the wine aged for 18 months. It was bottled without filtration. 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

Wine resulting in the 2016 harvest from the best grapes from the Alicante Bouschet (50%) and Petit Verdot (50%) varieties harvested manually at dawn at cool temperatures. Read more

It comes from Vidigueira, Alentejo and is classified as DOC Alentejo. The type of soil in the region is clay loam The grapes were harvested by hand and transported to our winery in small 15kg boxes. Fermentation took place in temperature-controlled stainless steel vats for 30 days. Read more

It comes from Vidigueira, Alentejo and is classified as DOC Alentejo. The type of soil in the region is clay loam The grapes were harvested by hand and transported to our winery in small 15kg boxes. Fermentation took place in temperature-controlled stainless steel vats for 30 days. Read more

Herdade de São Miguel was the first line of wines created by Casa Relvas. These wines are produced exclusively from grapes from the Herdade and reflect all the dedication with which we have been working over the last few years. Herdade de São Miguel Colheita Seleccionada is a wine produced in line with past editions, a wine with very ripe fruit... Read more

The white Lisbon is a wine that comes from a fresh and aerated terroir, is a wine that shows acidity, light, aromatic and evolved. 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

According to history, Madeira wine's main mentor was Prince Henry the Navigator, who encouraged the cultivation of the Malvasia Candida grape from Candia de Crete on Madeira Island, which proved to be a success. By the mid-fifteenth century, Madeira wine was already being exported and its export routes included Europe, where it was considere... Read more

Lancers Rosé is an easy-to-drink semi-sparkling wine produced from a blend of fine Portuguese grape varieties. Read more

Base wines vinified in an open spout, preserving the aromatic intensity and smoothness in the mouth. Controlled temperature fermentation. It should be served very fresh, with ice, lemon peel and an orange slice. Read more

O João Pato AKA Duckman Blablablabla foi vinificado com desengace total, prensado com maceração durante 5 dias com bagos de Baga e acabou a fermentação em inox. de seguida foi para pipos usados de 500l. Foi depois retirado dos pipos para cuba de inox e pRoasts 2 dias foi engarrafado sem filtrar. Read more

The red wine Nerd Duck results from the exclusive use of grapes produced with indigenous varieties (Bairrada region): Vineyards of the Maria Gomes variety planted in sandy soils and the Baga variety planted in clay-limestone soil. Vinification: Maria Gomes juice fermented in a 1000L egg with Baga skins for 5 days. Fermentation is spontaneous. T... Read more

João Pires, a superior wine produced with the Moscatel de Setúbal grape variety. It stands out for its unique fragrance marked by intense floral notes and its fresh and balanced palate. Its production began in the 1970s, quickly establishing itself as a reference in the world of Portuguese wines. Let yourself be enveloped by the elegance of th... Read more

Winemaking: Crushing and full destemming, fermentation and classic tanning in stainless steel tanks with controlled temperature. Soil: Clay limestone Read more

Winemaking: Crushing and gentle pressing, followed by defecation. Fermentation carried out in stainless steel tanks with temperature control (15ºC) Soil: Clay limestone Read more

The Kompassus Reserva Tinto 2019 is made from grapes from old vines, aged between 50 and 90 years, planted in clay-limestone soil, in a temperate Mediterranean climate with Atlantic influence. . Manual harvest in the first week of October with perforated 15kg crates. Fermentation in stainless steel lagares with extended skin maceration, followed... Read more

Vinification: Total destemming. Whole grape pressing. Natural decantation at 10ºC. Fermentation under a strict temperature control. Aged on fine lees until the blend is formed. No filtration or stabilisation until bottling. Read more

Wine profile: young, with good intensity and aromatic complexity. Dry, balanced and refreshing acidity. Soil Geology: schistous nature, loamy-loamy structure with good depth. Age of Vineyards: between 15 and 25 years. Vinification: manual harvesting. Manual choice of bunches. Disengagement followed by pressing. Static clarification. Co-fermentat... Read more

Soft pressing and cold decantation for 12 to 36 hours at a controlled temperature between 12ºC - 16ºC. Fermentation up to 15 days with temperature control between 16ºC -18ºC. Ageing in stainless steel vats with controlled temperature and regular removal of the lees for 1 month. Read more