Collection: Red: Full Bodied

Wine of a typical Douro character, aged in wood for 6 months. 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

Vinification in stainless steel fermentation tanks of 12 tons with temperature control, all the grapes were vinified separately, the fermentation temperature averaged 28ºC, the fermentation took 10 days, followed by another 5 days of fermentation. After maceration, the wines were stored in small volume vats; after the finished alcoholic fermenta... Read more

The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts the fermentation begins at controlled temperature (28ºC). During this period the maceration or tanning is done, by the process of timed reassembly. The tanning lasts the whole fermentation period, about 8 ... Read more

In the best plots of vineyards with Aragonês, Trincadeira and Alicante Bouschet, certified for the production of DOC wine - Alentejo – sub-region of BORBA, the harvest takes place throughout the month of September. At the winery, after de-stemming and crushing the grapes, the alcoholic fermentation process begins, followed by maceration for 6 to... Read more