Home
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.
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.
Serra Oca Castelão
€17.00
Family-run production with hand-harvested grapes. A lightly skinned wine, vinified simply with naturally occurring yeasts. Aged for 10 months in used French oak barrels.
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
Monte da Casteleja Palhete
€16.00
Currant color, very attractive. Intense aromas of flowers and red fruits. Enveloping palate with remarkable freshness and balance. "Summer in a glass".
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
Alpondras
€22.00
These grapes were sourced from a centenary vineyard located 100 meters from the right margin of the Tâmega river in the Trás-os-Montes region, near the town of Vidago. Here the traces of the past are everywhere. A two thousand year old roman bridge crossing the river nearby. Monasteries from the 11th and 12th century as well as traces of history from two hundred years of the Kingdom of the Suebi. A Germanic tribe who controlled Galiza and Northern Portugal (from the 5th to the 7th Century).
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
- Out-of-Stock
Ora Bolas
€16.00
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.
- Out-of-Stock
- Out-of-Stock
Serra Oca Tinta Roriz
€17.00
Family-run production with hand-harvested winemaking. Vinified simply, total destemming of the bunches without crushing the grapes, maceration for one and a half days, and the start of fermentation in used 500-liter French oak barrels with spontaneous yeasts.
- Out-of-Stock