Saravá Espadeiro

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

Piquette or "Água-pé" is a light and refreshing alcoholic beverage, made by adding water to the grape's pomace.

Passo's Piquette is made using mainly Loureiro, and with only 5% ABV, flowery and citric notes, cripy acidity, fine bubbles and gastronomic. Ideal as an aperitif.

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.

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% Vinhão, traditional grape of the region.

Produced with indigenous yeasts, no stabilization, or filtration, aged for 9 months in used oak barrels. 

Dark colored and shiny, notes of fresh black fruit, and spices. Dry, with soft tanins, light acidity, freshness and persistense.

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.

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.

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, 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.

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.

A blend of 50% Alvarelhão and 50% Vinhão grapes, this crisp, bright pink rosé bursts with lively aromas of wild strawberries, cherries, pomegranate, and a touch of citrus peel. It is bone-dry and light-bodied on the palate, featuring a fine, delicate sparkle and a zesty, energetic acidity that makes it an exceptionally refreshing aperitif.