Scala Coeli Reserva was obtained from the best vinifications of the harvest, using less traditional grape varieties in the region. In 2019 it resulted from the vinification of the Cabernet Sauvignon variety, harvested on 27 August. On that day, the grapes were carefully harvested and taken to the winery, where cold pre-fermentation maceration took place, followed by alcoholic fermentation at a temperature of 28ºC and prolonged maceration. Total incubation of 20 days. Aged for 15 months in new French oak barrels and 24 months in bottle
Scala Coeli Reserva was obtained from the best vinifications of the harvest, using less traditional grape varieties in the region. In 2019 it resulted from the vinification of the Cabernet Sauvignon variety, harvested on 27 August. On that day, the grapes were carefully harvested and taken to the winery, where cold pre-fermentation maceration took place, followed by alcoholic fermentation at a temperature of 28ºC and prolonged maceration. Total incubation of 20 days. Aged for 15 months in new French oak barrels and 24 months in bottle
<p></p><p>In Zambujeira do Mar, where the high temperatures of the Alentejo are mitigated by the Atlantic, the concentration typical of inland viticulture is balanced by the freshness and humidity of the sea, leading to ideal maturation. The grapes ripen, thus, in a slow and balanced way, with cool and wet winters, mild summers and the constant presence of the sea winds, creating wines where elegance overrides robustness.</p>
<p></p><p>It was during the year of 2010 that the urge to produce wines in a region already filled history and wine tradition. The aim is to achieve the of two worlds: the respect the tradition and his origins no make-up or additives, producing wines freshness in a region known its continental and warm terroir. All the wines are produced minimalist intervention processes, promoting the respect the vineyard, its grape varieties and the sustainability of the process, guarantying the highest quality in all the production</p> <p></p>
<p>Alabastro is a wine who's name is inspired by a semi-precious marble found in the Alentejo region. Like this stone, Alian Vinhos want to produce a wine that presented it self with strong and persistent flavours</p>
<p>Cartuxa Red Wine pours an intense garnet color. Its aroma is complex and elegant, with notes of ripe red and black fruits beautifully integrated with touches of spices, tobacco, and vanilla from its time in wood. On the palate, it is a full-bodied wine with firm yet rounded tannins and a balanced acidity, leading to a long, persistent, and complex finish. This structured profile makes it an excellent pairing for dishes of red meat, game, and roasted pork, as well as rich oven dishes and semi-cured or aged cheeses.</p>
<p></p><p>Adega Cooperativa de Vidigueira, Cuba e Alvito was founded in 1960, but its chronology goes far beyond its almost 60 years of existence. Its roots are intertwined with the history of the village itself, and with Vasco da Gama - the Count of Vidigueira, to whom D. Jaime, Duke of Bragança gave the village in 1519. Thus arose the first connections of Vidigueira with the family of Gama.</p> <p>Based on the effort and dream of most of the wine growers in the regions of Vidigueira, Cuba and Alvito, this winery, one of the oldest in Portugal, is today a modern and visionary SME. In the winery's viticultural patrimony are discovered native grape varieties, perfected from generation to generation, among which stands out the Antão Vaz grape variety. This caste legitimated as the caste of Vidigueira and muse inspiring the Winery, gives rise to an exceptional white wine whose notoriety is worth the title of "O Branco do Alentejo"</p>
<p></p><p><span>The family Leal da Costa, direct descendant of Count D'Ervideira, the century successful farmer, are the owners of Herdade do Monte da Ribeira and Herdadinha</span></p> <p> </p> <p></p>
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Scala Coeli Reserva was obtained from the best vinifications of the harvest, using less traditional grape varieties in the region. In 2019 it resulted from the vinification of the Cabernet Sauvignon variety, harvested on 27 August. On that day, the grapes were carefully harvested and taken to the winery, where cold pre-fermentation maceration took place, followed by alcoholic fermentation at a temperature of 28ºC and prolonged maceration. Total incubation of 20 days. Aged for 15 months in new French oak barrels and 24 months in bottle
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