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.
Domaine Vincent Carême Vouvray Brut Nature 2022 is a refined organic sparkling wine made from 100% Chenin Blanc, grown in flinty clay soils over a limestone subsoil. Fermented naturally and aged for a minimum of 12 months on lees, this méthode traditionnelle sparkling wine showcases elegant bubbles, vibrant citrus and floral aromas, and a crisp, mineral-driven finish. A perfect aperitif, it pairs beautifully with seafood, creamy dishes, and light appetizers.
Matassa Olla Blanc 2023 is a lively, skin-contact white wine from Domaine Matassa, blending Muscat Petit Grains and Macabeu from organically and biodynamically farmed vineyards in Roussillon. Fermented on skins for 10 to 12 days and aged on lees in concrete tanks, this unfiltered and unsulfured wine bursts with tropical and stone fruit aromas, herbal notes, and a fresh, zesty finish. A low-alcohol (10.5%) natural wine, perfect for warm-weather sipping and pairing with seafood, aperitifs, and light dishes.
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass. The whole vinification process is very simple with very low intervention. The red grapes and 10% of Arinto had a five day maceration then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5ºC. After 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.
Limited Edition wine from Saravá. Only 700 bottles. The grapes are destemmed and undergo fermentation in open tanks. Following fermentation, the wine is pressed and subsequently aged for a period of three months in stainless steel.
![Divinh[n]o Pet-Nat](https://cavebombarda.com/455-large_default/divinh-n-o-pet-nat.jpg)
![Divinh[n]o Tinto](https://cavebombarda.com/459-large_default/divinh-n-o-tinto.jpg)
