Collection: £20.00 to £34.99

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

Sparkling wine produced using the traditional method. Made from a single fermentation without the addition of yeasts or sugar. Winemaking: Pressing. Decantation in stainless steel tanks. Fermentation between 16°C and 18°C in stainless steel tanks and finished in the bottle. Disgorging after 3 months. Enology: Tiago Sampaio / Miguel Viseu Phys... Read more

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

This wine associates its quality with the name of the Carthusian monks who, since 1598, practiced a solitary life of prayer in the Convent of Santa Maria Scala Coeli, in Évora. It was first produced in 1986.Winemaking: Produced from grape varieties, Aragonês, Trincadeira, Alicante Bousche and others, planted in the vineyards of the Eugénio de Al... Read more

Handpicked grapes. Cold maceration. Fermentation at controlled temperature in new French oak barrels for 10 months. Read more

The first wine made by Esporão in 1985. Our classic from Alentejo, obtained solely from our grapes, in organic production mode. The diversity of Herdade do Esporão, combined with the different characteristics of the grape varieties, soils, vine maturity, and the people who consistently make this wine over the years, results in a rich, intense, y... 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

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

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

One of the most expected moments of the year is the harvest. Harvested by our experienced farmers, it is then delivered to the O Mimadu factory, where it is fully processed. The richness of our soils, the long hours of sunshine and the temperate climate of our country give rise to the unique texture and flavour of our fruits. ... Read more

One of the most expected moments of the year is the harvest. Harvested by our experienced farmers, it is then delivered to the O Mimadu factory, where it is fully processed. The richness of our soils, the long hours of sunshine and the temperate climate of our country give rise to the unique texture and flavour of our fruits. ... Read more

One of the most expected moments of the year is the harvest. Harvested by our experienced farmers, it is then delivered to the O Mimadu factory, where it is fully processed. The richness of our soils, the long hours of sunshine and the temperate climate of our country give rise to the unique texture and flavour of our fruits. ... Read more

One of the most expected moments of the year is the harvest. Harvested by our experienced farmers, it is then delivered to the O Mimadu factory, where it is fully processed. The richness of our soils, the long hours of sunshine and the temperate climate of our country give rise to the unique texture and flavour of our fruits. ... Read more

CURTIMENTA is a winemaking process in which the contact of the liquid with the grape skins is promoted. It is aged in 225 litre used barriques without any sulphur dioxide. A good rebel that you never know what to expect from it, it changes like the seasons, it tastes like your mood. 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

A wine with a Palhete profile with 10.5° aged partially in wood, in Vidigueira. Where both Pedro Ribeiro and I tasted a wine unheard of in our history. Fermentation in used oak vats, with stalks. Aged in the wood. 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

Encruzado, also known as Salgueirinho, is an endemic grape variety of the Dão region. Originating from a land of higher altitude and sheltered as the Taboadella vineyard, in granites metamorphosed during hundreds of thousands of years, in this blend we share our care with the Encruzado variety. The delicate grazing of the Encruzado vines require... Read more

VINIFICAÇÃO As uvas provêm da Casa de Vilar na sub-região de Sousa, de uma vinha com Alvarinho e Avesso, e da Quinta de Val Boa, situada na sub-região de Basto, onde neste momento, vinificamos e engarrafamos todos os vinhos verdes. Este vinho foi elaborado a partir das castas Avesso, Trajadura e Azal, todas elas vinificadas separadamente em cuba... Read more

Continental Mediterranean climate, with warm days and cold nights during maturation. Limestone soils. Vinification process with manual harvesting. Fermentation in small stainless steel tanks with controlled temperature, between 25ºC and 27ºC, long and intense maceration. Aging: 12 months in French and Portuguese 300L oak barrels. ... Read more