Collection: No

Concept: Originating from the vineyard plot of the beehives, where the vines grow in an environment of immaculate purity, and the bees happily toil to produce Alfrocheiro flower honey. Winemaking: Manual harvest in 15 kg boxes. Reception with total destemming and gentle crushing, followed by extended maceration. Aging in new and used French oak... 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

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

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

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

The grapes were completely removed from the stalk, quickly pressed and fermented without any maceration in stainless steel tanks at low temperatures. 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

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

Description of the Vineyard: Vineyard A - 105km from the Atlantic coast at 240m altitude - Vale do Pinhão - Vineyard 27 years old/ 2 tons, 5,500 plants per hectare, terraced orientation. Vineyard B - 98km from the Atlantic coast at 108m altitude - Vale Torto - Vineyard 43 years old/3ton, 9,000 plants per hectare, dry stone terrain orientation. V... Read more

The abelharuco is a bird with an unmistakable song, a companion of the Alentejo grape harvest. The combination of terroir and know-how gives rise to this wine with grapes harvested in their perfect state of ripeness from the Aragonês, Syrah and Alicante Bouschet varieties. It is a very balanced, elegant wine, with good structure, concentration a... Read more

Low temperature pre-fermentative maceration and fermentation in stainless steel vats with controlled temperature. Ageing in stainless steel vats with controlled micro-oxygenation. Read more

The grapes, completely destemmed, are slightly crushed and transferred to stainless steel fermentation vats. The must is fermented with temperature control at about 25-28 ° C for 15 days. Aromas of ripe red fruits with hints of chocolate coming from its wooden stage. Read more

This wine acquires its unique characteristics through the estufagem process with subsequent ageing for 3 years in oak barrels before being blended and bottled. Read more

Vinificação: Desengaço total. Maceração a frio durante 6 a 8 horas. Fermentação em depósitos de inox à temperatura de 14°C durante 18 dias. 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

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

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Vallado Prima differs from the typical Moscatel due to its dryness. This wine is produced with old vines over 50 years old and vines with about 15 years old. A technique called pelicular maceration (pre-fermentative contact of the films with the liquid) was used in winemaking. Vinification: Fermentation, using the process called "bica abert... Read more

Sparkling Terras do Demo Malvasia fina is the result of our passion for quality Sparkling's. With an improved production method we were able to create an award-winning Sparkling with recognized quality. With a clear appearance and a fine and persistent bubble, the vinification of this product takes place in an "open spout" system w... Read more

From a selection of the best batches of Aragonês and the result of a night harvest (moon harvest), this wine was born - Invisible. The must is transported by refrigerated lorry to the winery. There, it is conducted by gravity to the cold chamber, where it remains decanting for 24 hours at low temperatures. After this process, the must is inocu... Read more