Portuguese Wines
Serra Oca Moscatel Graúdo
€16.00
In the vinification of this wine, there is total destemming without crushing, part of the destemming is done manually, fermentation in an open lagar with spontaneous yeasts. Skin contact is followed for 6 days, with gentle manual pump-overs. Pressing is done in a vertical press. Fermentation is completed in stainless steel tanks. A minimal amount of potassium metabisulfite (sulfurous) is added. Part of the batch was aged in used French oak barrels and the remaining part in stainless steel.
![Divinh[n]o Pet-Nat](https://cavebombarda.com/455-large_default/divinh-n-o-pet-nat.jpg)
Cabeças do Reguengo Quartzo Branco
€25.00
Cabeças do Reguengo Quartzo Branco is an elegant white wine crafted from 10 native grape varieties grown in old vineyards of Serra de São Mamede. Naturally fermented and aged for 15 months in new oak, it exudes refined minerality and a harmonious balance of acidity and texture.
Aphros TEN Loureiro
€12.17
100% Loureiro, Aphros Ten isproduced by Vasco Croft, in Lima, a Vinho Verde sub-region. Using only biologic and biodynamic farming. With only 10%, its an unusually light, fresh and easy to drink wine.
Serra Oca Branco
€19.00
Family-run production with manual harvesting. Total destemming of the bunches without crushing the grapes, maceration and start of fermentation in vats, of the varieties separately and with spontaneous yeasts for 7 days. Fermentation was completed, 50% in used French oak barrels, and 50% in stainless steel tanks, remaining there for 10 months respectively. It was not fined or filtered.
![Divinh[n]o Branco](https://cavebombarda.com/456-large_default/divinh-n-o-branco.jpg)
Cabeças do Reguengo Respiro Clarete
€19.00
Cabeças do Reguengo Respiro Clarete is a vibrant field blend of white and red grapes from four centenary vineyards in Serra de São Mamede. Naturally fermented with extended maceration and aged 8 months in oak, this light-bodied, gastronomic wine is perfect for pairing with food and served chilled.
