Categoria Vinho: Mundial WInes

Red Wine – Douro DOC

Tinta Barroca, Tinta Roriz, Touriga Franca, Touriga Nacional.

Rui Madeira, Luís Cortinhas

Red fruits fragrance and spices, shows a light maceration, with the aim to preserve the typical flavours of the varieties and making the wine ready to drink. Very fresh and smooth in the mouth, with balanced acidity.

We suggest traditional Portuguese food in general, mediterranean. We recommend the traditional salties from Vila Real – “Covilhetes” and “Bola de Carne”. Best served
at 16ºC.

Grapes from vineyards planted between 100 to 550 meters altitude, with grade A to F vineyards, mainly traditional vineyards from Douro turned South/Setting with high
densities. Selection of grapes from different altitudes, with the goal of achieving a good balance between the aromatic fraction and the structure.

Hand picked grapes. Reception, full destemming and immediate crushing, with the grapes being conducted to the fermentation vats in tubes with heat exchanger.
Fermentation in stainless steel vats of 18 tonnes capacity, with a temperature around 24ºC. Smooth vinification at low temperatures, with the goal of create smooth and
elegant wines.

Partial maturation for a period of 4 months in american and french oak.

Red Wine – Douro DOC

Tinta Roriz, Touriga Franca, Touriga Nacional.

Rui Madeira, Luís Cortinhas

Red fruit intense fragrance. Smooth with hints of strawberry and gooseberry with balanced sourness.

With seasonable meals, fried meats, fresh cheese, excellent with oriental food.

Vineyards of lands around Vila Real, ancestral and traditional varietals specially designed to pink wines, pronounced acidity, very alive and fresh, that made the
Rose from Vila Real worldly famous.

Hand picked grapes. Reception of the grapes, full destemming and immediate crushing. Fermentation with controlled temperature of about 16º, with very smooth crushing process and pressing over an inert atmosphere.

4 months in stainless steel vats.

Red Wine – Douro DOC

Viosinho, Fernão Pires, Malvasia Fina.

Rui Madeira, Luís Cortinhas

Fresh, floral and citrus notes on the aroma, typical from Douro high altitude white wines. Fresh citrus notes in the mouth´s first taste, medium finale with fresh fruit.

Excellent as an appetizer, with sh and seafood, pizza, pasta and oriental food. Best served at 8-10ºC.

Mostly old vineyards of traditional white varieties of the Douro terroir, planted in high zones, as well as mid ones, at an average height of 450 meters, mainly faced
North/Nascent, and with high fixed acidity.

Hand picked grapes. Reception of the grapes, full destemming and immediate crushing. Fermentation with controlled temperature of about 16º, with very smooth crushing process and pressing over an inert atmospheret.

4 months in stainless steel vats.

Red Wine – Douro DOC

Viosinho, Fernão Pires, Malvasia Fina.

Rui Madeira, Luís Cortinhas

Gourmet wine, portuguese roasted fish, sheep cheese, white meat and codfish

Gourmet wine, portuguese roasted fish, sheep cheese, white meat and codfish.

Hand picked grapes. Reception of the grapes, full destemming and immediate crushing. Fermentation with controlled temperature of about 16º, with very smooth crushing process and pressing over an inert atmosphere.
Partial pr olonged fermentation in oak, stirring the fine lees – “batonnage” – until April, after harvest.

Fermentation and maturation in french and american oak with”batonnage” until bottling in April.

Red Wine – Douro DOC

Tinta Barroca, Tinta Roriz, Touriga Franca, Touriga Nacional.

Rui Madeira, Luís Cortinhas

Try it pairing with traditional mediterranean specialties, like roasted or grilled meats

Selection and follow up of the vineyards of our grape growers during the growing season. Grapes from warm and drier ar eas, from grade A, B and C vineyar ds, sun exposure to South, dominated by old vineyards planted in terraces.

Hand picked grapes. Reception, full destemming and immediate crushing, with the grapes being conducted to the fermentation vats in tubes with heat exchanger. Fermentation in stainless steel vats of 18 tonnes capacity, with a t emperature around 24ºC. Smooth vinication at l ow temperatures, with the goal of create smooth and elegant wines.

Part of the blend ages for a period of 12 months in french oak, with a small percentage in american oak.

White Wine – Douro DOC

Malvasia Fina, Viosinho,Gouveio.

Rui Madeira, Luís Cortinhas

Try it by itself as an appetizer or pairing with sh dishes, such as roasted cod, soft cheeses or white meats. Best served at 8ºC.

Selection of the best grapes of old and high altitude vineyards, carefully followed up by our winemaking team throughout the growing season.

Hand picked grapes. Reception of the grapes, full destemming and immediate crushing. Fermentation with controlled temperature of about 16º, with very smooth crushing process and pressing over an inert atmosphere. Partial prolonged fermentation in oak, stirring the ne lees – “batonnage” – until April.

Fermentation and prolonged maturation in french oak with “batonnage” until bottling

White Wine – Douro DOC

Tinta Roriz, Touriga Franca, Touriga Nacional.

Rui Madeira, Luís Cortinhas

With this wine we suggest intense meat dishes, such as roasted lamb or beef. Best served at 16ºC.

Mainly grapes that come from the best vineyards grade A and B, with a small percentage of grapes of high altitude vineyards.

Hand picked grapes. Reception, full destemming and immediate crushing, with the grapes being conducted to the fermentation vats in tubes with heat exchanger. Fermentation in stainless steel vats of 18 tonnes capacity, with a temperature around 24ºC. Smooth vinication at low temperatures, with the goal of create  smooth and elegant wines.

Part of the blend ages for a period of 12 months in french and american oak.

White Wine – Douro DOC

Viosinho, Fernão Pires, Mal vasia Fina.

Rui Madeira, Luís Cortinhas

Excellent for sheep cheese, strong avour roasts, game meat “Alheira” (a typical portuguese sausage). Best served at 8-10ºC.

Selection of the best grapes of old and high altitude vineyards, carefully followed up by our winemaking team throughout the growing season.

Hand picked grapes. Reception of the grapes, full destemming and immediate crushing. Fermentation with controlled temperature of about 16º, with very smooth crushing process and pressing over an inert atmosphere. Partial prolonged fermentation in oak, stirring the ne lees – “batonnage” – until April.

Fermentation and prolonged maturation in french oak with “batonnage” until being bottled in June, followed by a period of 3 months in bottle.

Red Wine – Douro DOC

Touriga Nacional, Touriga Franca, Tinta Roriz

Rui Madeira, Luís Cortinhas

With this wine we suggest you to visit us in Vila Real, and in the best restaurants in town to taste “Grande Reserva” pairing it with our tradition, such as “tripas aos molhos”, the traditional smoked meats and sausage, game, or roasted lamb cooked in the traditional black pots of “Bisalhães”.
Best served at 17ºC.

Mainly grapes that come from the best vineyards grade A and B, with
a smal l percentage of grapes of high altitude vineyards.

Hand picked grapes. Reception, full destemming and immediate crushing, with the grapes being conducted to the fermentation vats in tubes with heat exchanger. Fermentation in stainless steel vats, with a temperature around 24ºC.
Smooth vinication at l ow temperatures, with the goal of creating smooth and elegant wines.

18 months maturation in french and american oak barr els.

Red Wine

Touriga Nacional, Touriga Franca, Tinta Roriz

Celeste Marques

Ideal in the accompaniment of dishes of red meats.

In stainless steel vats.