Douro
The Douro Valley, Portugal’s historic heart of winemaking, captivates with its dramatic terraced vineyards and celebrated wines. Famous for Port wine and exceptional reds, the region’s steep slopes along the Douro River create a unique terroir influenced by a continental climate. Indigenous grape varieties like Touriga Nacional and Tinta Roriz thrive here, producing wines with bold character and age-worthy complexity. Recognized as the world’s first demarcated wine region, the Douro Valley exemplifies a blend of tradition and modernity.
Grau Baumé UNDO Tinto
€20.00
A traditional batch of red Douro grapes, like Tinta Barroca and Touriga Nacional, with a small batch of Viosinho for freshness and acidity.
Inspired by the Beaujolais style, ferments and ages in stainless steel, and litle skin contact. Bottled after natural decantation, unfiltered and with stabilization.
Bright ruby color, expressive aromas of black and red berries, jam, herbs and earthy notes. Medium body, lively acidity, fine tannins, and a persistent finish.
Frey Grande Tinto 018
€38.00
Pinot Tinto, Touriga and Rufete undergoing free fermentation of whole bunches in lagar with carbonic fermentation and gentle treading. From barrel to bottle. Elegant structure.
Frey Grande Tinto Magnum 017
€85.00
The vintage of the resilient ones, the same vineyard, in the same profile of red wine with an elegant structure and long finish.
Grau Baumé Viosinho Estágio Longo 2021
€32.00
Elegant profile, marked by ripe fruit, with very good structure and complexity. Ripe grapes of mature vine (35 years, facing south) but with the fresh surroundings of wild fruits, fine tannins and beautiful acidity.
Frey É Branco 022
€30.00
Vineyard blend in different winemaking styles. Gouveio, Malvasia Fina, Cercial do Douro and Verdelho ferment freely in tanks and barrels, partly through carbonic fermentation. Minerality and salinity, good volume and freshness.
Protótipo P2 Pet Nat Branco
€19.00
A wine that combines Arinto, Viosinho and a filed blend from old vines. Spontaneous fermentation, indigenous yeasts, and no degorgement, keeping the fine lees in bottle.
Cloudy and creamy, pear, lime and floral notes, tense acidity. Grapefruit, bone fruit, minerality and brioche.
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