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Frey É O que É Palhete 023
€17.00
Traditional vineyard with free fermentation of whole bunches of red and white grapes in the lagar (traditional stone trough), carbonic maceration, short skin contact and gentle extraction. A young and fresh red wine, without additives, without nonsense.
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Picotes Palhete
€16.00
This is a wine from Trás-os-Montes made from the combined fermentation of white and red grapes, with notes of red fruit and spices. Produced with century-old vines and manually, they must have brief contact with the skins (about 4 days) to preserve freshness and minerality. The wine is aged in stainless steel tanks for about 9 months.
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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.
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Cabeças do Reguengo Luar Tinto
€15.00
Cabeças do Reguengo Luar Tinto is a medium-bodied, juicy, and gastronomic red wine made from a field blend of five centenary vineyards in Serra de São Mamede. Naturally fermented and aged for 12 months in old barrels and cement tanks, it delivers freshness and balance, ideal for pairing with food.
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Cabeças do Reguengo Respiro Lagar Branco
€20.00
Cabeças do Reguengo Respiro Lagar Branco is a unique white wine made from centenary vineyards, blending traditional techniques and natural winemaking. With exotic aromas and a balanced palate, this wine combines foot-crushed grapes and talha (amphora) fermentation, creating a truly artisanal expression of Serra de São Mamede’s terroir.
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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.
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