Passo de Gigante Piquete

Quinta da Palmirinha was one of the first portuguese producers to obtain DEMETER certification- No synthetic products are used, resorting only of natural resources to manage the fields. 

Made with Loureiro and Azal, and prolonged  skin contact. With an amber color, bright acidity, citric notes, and balanced tannins. Deeply aromatic, dry. crystallized oranges, dry tea, and very mnieral. 

• tonalidade dourada escura, quase âmbar. Na boca, a acidez elétrica e cítrica típica da Quinta da Palmirinha ganha uma dimensão completamente nova, exibindo alguma estrutura de taninos e uma textura rugosa e envolvente.
• É um vinho profundamente aromático e seco, com notas que remetem para casca de laranja cristalizada, chá seco, marmelo, resina e um toque balsâmico e mineral muito persistente

Made from 100% grapes, it is crafted using ancient Roman methods by fermenting the wine with skin contact in traditional, beeswax-lined clay amphorae without any added sulfites. bone-dry, crisp orange wine featuring complex aromas of orange blossom, citrus peel, and white pepper, all balanced by a deeply mineral and saline finish.

Made with typical grapes from Vinho Verde region, Alvarinho, Loureiro and Arinto. 

Presents a golden color, bolder texture, some tannin, bright acidity, and citric notes of orange peels, dry nut, and strong minerality.

Ancestral method, 100% Azal. Fermentation with controled temperature, the wine is bottled with no filtration ou added sulfites. Citrusy and fruty aromas, vibrant acidity and soft bubbles, a pet nat with a juicy and fresh profile.

50% Loureiro , 50% Arinto, natural sparkling, made with single fermentation in bottle, without added yeasts or sugars.

Shows a floral aroma given to Loureiro, and delicate cirtus and apple notes, stands out for its fine bubbles, medium body, crisp acidity and slight fruitiness.

Produced mainly with Arinto, a perfect grape for long skin contact. The grapes are crushed, and ferment in contact with its skins and seeds, spontaneous fermentation, with indigenous yeasts, with no rush, collages or filters.

Golden tones, and slightly cloudy, high complexity, orange peels, quince, spices, mineral and salty hints.

High structured body, light tannins, dry with high acidity.

Ancestral Method, 100% Espadeiro, no external yeast nor sugar is added. 
Strong pink colour, strong red berries aroma, almost candy like, with thin bubbles, lively, fresh acidity, dry, and relaxed feeling

100% Loureiro, made through ancestral method. The wine ferments with indigenous yeats, and bottled before fermentation ends. It's own residual sugar helps it ferment inside the bottle, retaining natural CO2.

Visually cloudy, with fine and persisting bubbles, strong citrus peels aromas, floral and brioche touch, dry and tense.

Made with 100% Loureiro, does a 24h-36h Skin contact, spontaneous fermentation, indigenous yeasts, it ages in stainless steel, used chestnut barrels, and a small percentage in clay pots (tinajas).

Slightly cloudy, more linear than the typical vinho verde, strong citric and fresh white fruit, very elegant, and almost salty minerality.