Fera

    Fera

    Reference: TPTVV0003
    €12.00
    Tax included
    Quantity

    Add to favorites Add to compare
     

    Security policy

     

    Delivery policy

     

    Return policy

    Product Details

    Data sheet

    Producer
    Tubarão
    Region
    Vinho Verde
    Style
    Red
    Grapes
    Loureiro
    Vinhão
    Bottle Size
    750ml

    Quick Compare

    Product
    		 Cave Bombarda | Fera Fera Aphros Phaunus Loureiro Aphros Phaunus Loureiro Aphros Phaunus Pet Nat Rosé Aphros Phaunus Pet Nat Rosé Aphros Phaunus Pet Nat Branco Aphros Phaunus Pet Nat Branco
    Availability
    Price
    €12.00
    €23.00
    €24.00
    €24.00
    Description
    Producer
    		 Tubarão Aphros Aphros Aphros
    Region
    		 Vinho Verde Vinho Verde Vinho Verde Vinho Verde
    Style
    		 Red Orange | Curtimenta
    Amphora    		 Rosé
    Pet Nat    		 White
    Pet Nat
    Grapes
    		 Loureiro
    Vinhão    		 Loureiro Alvarelhão
    Vinhão    		 Arinto
    Loureiro
    Bottle Size
    		 750ml 750ml 750ml 750ml

    Product Comments

    Comments (0)

    In the same category

    Tubarão Loureiro 2024

    Tubarão Loureiro 2024

    €15.00

    Tubarão Loureiro is made using a minimal intervention process with one of the region 's flagship varieties, the Loureiro. This grape is known for its minerality and freshness. It ferments and remains in stainless steel for 4 months and, as it's traditional in the area, Loureiro must be added when bottling to generate a second fermentation in the bottle that gives it that slightly sparkling touch. An "old-school" white from one of the most renowned wine regions in Portugal. This wine can be described as aromatic, mineral, intense, with a bit of acidity and fresh.

    ( 0/5 )
    • Out-of-Stock
    Ora Bolas

    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.

    ( 0/5 )