Passo de Gigante Vinhão

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.

100% Loureiro, from vines over 20 years old. It is a natural sparkling wine, with skin contact, fermenting spontaneously in clay amphorae, with only chestnut blossom added for stabilization. Slightly cloudy color, aromas of fresh citrus, flowers and stone fruit. Crisp acidity, fine bubbles, subtle texture, and a dry, mineral finish.

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

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 100% with Azal grape, known for crispy and electric acidity, fermented with indigenous yeasts, and very low percentage of sulfites, resulting in a true expression of the terroir. 

A fresh, citric, but well textured wine, balanced and gastronomic.

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.

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.

Field Blend, 70% red grapes, and 30% white grapes, including Vinhão, Borraçal, Espadeiro, Arinto e Loureiro. Spontaneous fermentation with indigenous yeasts, in clay amphora.

Only adding chestnut flower, to estabilize the wine, biologicaly.

Rubi colour, open and translucid. Wild red fruits, floral hues, smoky touch. Vibrant, fresh, lively acidity, and juicy profile

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.

100% Loureiro, Aphros Ten isproduced by Vasco Croft, in Lima, a Vinho Verde sub-region. Using only biologic and biodynamic farming. With only 10%, its an unusually light, fresh and easy to drink wine.