5/ 5

<p></p><p>Beyra Vinhas Velhas Red Wine has great concentration and very fresh, the blend produced a remarkable complex aroma where the notes of oak mingle harmoniously and add complexity to the spices, blackberry, liquorice and violets, in a blend that promises to get better in the bottle year after year. Complex, very concentrated aroma</p>

10564

5/ 5

<p></p><p>Beyra Reserva Quartz Rosé Wine has aroma with a strong mineral character, with notes of red fruits, currants and pomegranates. In the mouth it shows a surprising acidity with great volume due to the origin of the grapes at high altitude.</p>

10565

5/ 5

<p></p><p>Beyra Cuveé Especial Rosé Wine has complex, mineral aroma with discreet smoke, stone fruits such as peach and apricot, subtle notes of bergamot, lavender and pomegranate. Great volume in the mouth, very unctuous, acidity in perfect balance with maturation, long and harmonious</p>

10566

5/ 5

<p></p><p>Tinta Pinheira or Rufete is a grape variety that is rarely planted in Portugal but is found in some vineyards in the Dão. It has medium-sized bunches but lots of juice and ripens late. Textura da Estrela Tinta Pinheira is an open-coloured wine with lots of red fruit, good acidity but very delicate</p>

10567

5/ 5

<p></p><p>Fitapreta Chão dos Eremitas Os Paulista White Wine</p> <p>At the foot of the Serra d'Ossa is this Chão dos Eremitas, the place where the Hermits of the Order of São Paulo, Os Paulistas, chose to plant their vineyards. Two streams bring rainwater down from the Serra to keep the ground cool in the torrid Alentejo heat. These vineyards were of such importance that a Papal Bull of 1397 exempted the Paulistas from vineyard taxes and reinforced their importance. This Paulistas White comes from a plot planted in 1969 in coplantation (mixed vineyards), revealing an Alentejo that has been lost in time.</p>

10568

5/ 5

<p></p><p>Fitapreta Chão dos Eremitas Ânfora d'Os Paulista Red Wine presents ruby color with some violet touches, medium concentration. On the nose, lots of red forest fruit, some undergrowth, truffle and leather. Textured, fresh attack, red fruit. Very fine finish, long and with structure. gastronomy A red with good acidity, good with meats with some fat, casserole dishes.</p>

10569

5/ 5

<p></p><p>Erupção Vulcânica brings together the best wines from the 2018, 2019 and 2021 vintages in search of the expression of Pico's volcanic soils. It's our Volcanic Eruption.</p>

10570

5/ 5

<p></p><p>Arinto dos Açores Solera White Wine presents clean straw yellow color. Intense tertiary aroma, but mineral at the same time. Presence of iodine, honeycomb, citrus. Tense attack, very textured, complex, and intense. With minerality and acidity present. </p>

10571

5/ 5

<p></p><p>Vinha das Aards White Wine has citrine yellow color with hints of straw, iodine aroma, salt, lime, pitanga. In the mouth, dense attack, very concentrated, vibrant acidity that remains until the end of the tasting. Then, salt, salt, salt and iodine, it's a wine that could only have been born in the sea.</p> <p>A wine born in the sea, ready to harmonize with seafood, bitter fish (mullet, sea roe, sea urchins) but with a density and concentration to work with white meats with burnt fat, like a good suckling pig or even a pork belly.</p>

10573

5/ 5

<p></p><p>Caracol is a traditional grape variety on the island of Porto Santo. There are various stories and myths about its potential origin, such as that it was a Mr. Caracol who brought it here and planted it.</p>

10574

5/ 5

<p></p><p>Listrão dos Profetas wine comes from these old vines that are over 80 years old, in what is our first attempt at this unique terroir</p> <p>It presents pale yellow colour, intense nose, saline, mineral, notes of gunpowder and iodine. In the mouth, a full, textured attack, the aromas are repeated on the retronasal. Super persistent.</p> <p>An Atlantic wine from limestone soils, which calls for pairing with seafood, such as scallops, clams, hard-shell clams, which in their preparation include warm flavours, such as semi-fatty fish already with some intensity.</p>

10575

5/ 5

<p></p><p>Vinho da corda was one of the ways in which "liqueurs" were prepared before the arrival of brandy in the mid-17th century. The vines, once planted closer to the sea, were able to reach other degrees of ripeness, allowing for a naturally concentrated must. The technique consisted of first separating the flor wine, which was clearer and fresher, and then, from the last pressing, removing the "vinho da corda" with a more golden and loaded appearance, so fashionable at the time. This Vinho da Corda comes from the sunny vineyards of Porto Santo and shows the island's potential for these rich, authentic and naturally oxidative wines</p>

10576