RED WINE

House wine

Castelão | Aragonez

The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Fermentation in stainless steel vats, with programmed treading system, temperature control 26ºC, with a maximum variation of 1ºC. Drain to density 1020.

The wine ages for a short time in deposits, being stabilized, filtered and bottled.

Alcoholic degree: 13% Total acidity: 5.4 g/l pH: 3.51 Residual Sugar: 2.0 g/l

Lisbon Regional

Fernão Pires | Arinto | Moscatel

The grapes from the manual harvest of our associates are unloaded and immediately crushed. Rest of the must for 18 hours at a temperature of 12ºC, followed by filtration of the must in a vacuum filter.

The wine ages in deposits, being stabilized, filtered and bottled within a year.

Alcoholic degree: 10% Total acidity: 4.9 g/l pH: 3.37 Residual Sugar: 8  g/l

Lisbon Regional

Syrah 100%

The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts, fermentation begins at a controlled temperature (26º C). During this period, maceration takes place.

The wine ages in deposits, being stabilized, filtered and bottled within a period of 1 to 2 years.

Alcoholic degree: 14.5% Total acidity: 5.5 g/l pH: 3.58 Residual Sugar: 1 g/l

Lisbon Regional

Aragonez | Castelão

The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts, fermentation begins at a controlled temperature (26 ºC). During this period, maceration takes place.

The wine ages in deposits, being stabilized, filtered, and bottled within a period of 1 to 2 years.

Alcoholic degree: 13% Total acidity: 5.4 g/l pH: 3.57 Residual Sugar: 5 g/l

DOC Arruda - Lisbon Regional

Aragonez | Castelão | Tinta-Miuda

The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. The wine is fermented in stainless steel vats, with automatic stepping and temperature control.

The wine ages in French oak barrels for 6 months and ages in bottles for 3 months.

Alcoholic degree: 14% Total acidity: 5.46 g/l pH: 3.51

Lisbon Regional

Aragonez / Syrah / Touriga Nacional

Fermentation in stainless steel vats with temperature control and maceration for 8 days.

From a selection of grape varieties from the region, this wine ages for a period of twelve months in French oak and in bottle for a minimum period of nine months.

Alcoholic degree: 14,5% Total acidity: 5.3 g/l pH:  3,60 Residual Sugar: 1 g/l

Lisbon Regional

Syrah | Touriga Nacional | Aragonez

Fermentation in stainless steel vats with temperature control.

The wine ages in American oak barrels for 6 months, after bottling it ages for 2 months.

Alcoholic degree: 14.5% Total acidity: 5.3 g/l pH: 3.60 Residual Sugar: 1 g/l

Lisbon Regional

Syrah | Touriga Nacional | Aragonez

Fermentation in stainless steel vats with temperature control.

A short stage in deposit follows, being stabilized, filtered and bottled in the period of one year. This is followed by aging in the bottle for a minimum period of 3 months.

Alcoholic degree: 13.5% Total acidity: 5.2 g/l pH: 3.59 Residual Sugar: 1 g/l