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
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
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
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.
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
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.
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
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
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
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
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