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Our Wines 2018-03-06T15:21:11+00:00

Beetria – Red Reserve 2013

GRAPES: Touriga Franca (30%), Tinta Roriz (30%), Touriga Nacional(40%)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in fermentation tanks with mechanical treater and controlled temperature (about 26ºC) for 8 days.
STAGE: 9 months in French and American oak casks, both used and new, finishing with the bottle stage.
ALCOHOLIC CONTENT: 14,50%
RESIDUAL SUGAR: 0,6 gr/L
PH: 3,76
TOTAL ACIDITY: 5,0 gr/L
ADITIVES USED: Sulfur Dioxide and Tartaric Acid

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Terras de Mesão – Reserva Branco 2015

GRAPES: Malvasia Fina (40%), Fernão Pires (30%), Rabigato (20%) e Gouveio (20%)
TECH. VINIFICATION: Maturation control in the vineyard; fermentation in small capacity stainless steel tanks with temperature control (13º to 15º C) for about 30 days. It remained in contact with the fine wax for 6 months “Bâtonnage”.
STAGE: This wine, after its bottling, is submitted to a bottle stage.
ALCOHOL: 13,6 %vol.
RESIDUAL SUGAR: 4,7 g / L
pH: 3,43
TOTAL ACIDITY: 5,1 g / L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Terras de Mesão – Red Reserve 2013

GRAPES: Malvasia Fina (30%), Fernão Pires (20%), Rabigato (20%).
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C). The fermentation is sulked with the addition of grape brandy.
STAGE: From 3 to 4 years in vats and oak casks of 600 and 225 liters.
ALCOHOL: 19,46%
RESIDUAL SUGAR: 2,8 g/L
pH: 3,58
TOTAL ACIDITY: 3,2 gr/L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Claustru’s – White 2016

GRAPES: Malvasia Fina (40%), Fernão Pires (30%), Rabigato (20%) e Gouveio (20%)
TECH. VINIFICATION: Maturation control in the vineyard; fermentation in small capacity stainless steel tanks with temperature control (13º to 15º C) for about 30 days.
STAGE: This wine, after its bottling is submitted to a short bottle stage.
ALCOHOL: 13,2 %vol.
RESIDUAL SUGAR: 0,6 g / L
pH: 3,42
TOTAL ACIDITY: 4,8 g / L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid
TASTE: Citrine color and brilliant. Elegant in aroma, notes of fruit with reference to the predominant caste. Fresh in the mouth, with the fruit present and a balanced acidity.

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Claustru’s – Rosé 2015

CASTAS: Touriga Franca (60%), Tinta Baroca (20%), Tinta Roriz (10%) Outras (10%)
TECH. VINIFICATION: Control of maturation in the vineyard, fermentation in small capacity stainless steel tanks with temperature control (13 to 15ºC) for about 30 days.
STAGE: This wine, after its bottling is submitted to a short bottle stage.
ALCOHOL: 13,30 %vol.
RESIDUAL SUGAR: 0,6 g / L
pH: 3,49
TOTAL ACIDITY: 5,97 g / L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Claustru’s – Red 2015

GRAPES: Tinta Roriz (40%), Touriga Franca (30%), Tinta Barroca (20%) Touriga Nacional (10%)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C).
STAGE: 9 months in French and American used oak casks, ending with 6 months in bottle.
ALCOHOL: 13,70 %vol.
RESIDUAL SUGAR: 0,50 g / L
pH: 3,81
TOTAL ACIDITY: 4,8 g / L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid
TASTE: Wine of ruby and brilliant color. Intense aroma with red fruits, wood and soft toasted notes. Good volume in mouth, balanced tannins and persistent in the end of the mouth.

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Portomesão – LBV 2011

GRAPES: Tinta Roriz (30%), Touriga Franca ( 30 %), Tinta Barroca ( 30%), Touriga Nacional (10 %)
TECH. VINIFICATION: Maturation control in the vine; crushing with partial disengagement; fermentation in mechanical fermentation tanks with controlled temperature (about 26º C). The fermentation is stopped with the addition of brandy (77% vol.).
STAGE: Made in very old oak barrels.
ALCOHOL: 19,74%
RESIDUAL SUGAR: 2,9
pH: 3,69
TOTAL ACIDITY: 5,02 g / dm3
TOTAL SUGAR: 81 g / dm3
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Portomesão – 10 years

Port Wine – D.O.C. PORT
GRAPES: Tinta Roriz (30%); Touriga Franca (30 %); Tinta Barroca (30%); Touriga Nacional (10 %)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C). The fermentation is stopped with the addition of brandy (77% vol.).
STAGE: wine made from the mixture of several years of stage (8 to 15 years) in barrels of old oak (550 lts.)
ALCOHOL: 20,43%
RESIDUAL SUGAR: 4,4
pH: 3,56
TOTAL ACIDITY: 4,88 g / dm3
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Portomesão – Tawny

GRAPES: Tinta Roriz(40%), Touriga Franca (30%), Tinta Barroca (30%)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C). The fermentation is sulked with the addition of grape brandy.
STAGE: From 3 to 5 years in vats and oak casks of 600 and 225 liters.
ALCOHOL: 19,6%
RESIDUAL SUGAR: 3,2
pH: 3,65
TOTAL ACIDITY: 4,0 gr/L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Portomesão – Ruby

GRAPES: Tinta Roriz(40%), Touriga Franca (30%), Tinta, Barroca (30%)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C). The fermentation is sulked with the addition of grape brandy.
STAGE: 3 to 4 years.
ALCOHOL: 19,26%
RESIDUAL SUGAR: 3,1 g/L
pH: 3,65
TOTAL ACIDITY: 4,2 g/L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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Porto Mesão – White

Port Wine – D.O.C. PORT
GRAPES: Tinta Roriz (30%); Touriga Franca (30 %); Tinta Barroca (30%); Touriga Nacional (10 %)
TECH. VINIFICATION: Maturation control in the vineyard; crushing with partial disengagement; fermentation in self-fermenting vats with controlled temperature (about 26º C). The fermentation is stopped with the addition of brandy (77% vol.).
STAGE: Wine made from the mixture of several years of stage (8 to 15 years) in barrels of old oak (550 lts.).
ALCOHOL: 20,43%
RESIDUAL SUGAR: 4,4 g/L
pH: 3,56
TOTAL ACIDITY: 4,88 g / dm3
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid

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