Aphros TEN Loureiro

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.

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

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 Classic expression and pure of the variety Loureiro, focused in its natural minerality, citrusy aromas and white flowers. Dry, adn with vibrant acidity, with alcohol from 10,5%-11,5%

 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.

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.

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

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

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.