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5/ 5

<p>O Estrangeiro red Wine presents bright ruby colour. Fresh red fruit, earthy and exotic notes. In the mouth it has great depth and elegance.</p>

11133

5/ 5

<p>O Estrangeiro White Wine has a citrus colour, aromas of pronounced minerality with hints of flint and good oakiness. Marked acidity providing intense freshness. Relevant unctuousness and final structure with longevity.</p> <p>Perfect with appetisers, seafood, grilled lean fish, grilled fatty fish, fish in a pan, oven-baked fish.</p>

11132

5/ 5

<p>The initial palate is very smooth with fresh black fruits evident, while the aftertaste displays a more serious tannin structure, leading to a great, powerful finish.</p>

11131

5/ 5

<p>Bela Luz Red Wine presents deep ruby colour; balsamic, floral and menthol notes, revealing the terroir from which it originated. Black fruit completes the aromatic set with good definition and depth. Great breadth of flavour without losing the freshness, elegance and purity of the fruit.</p>

11130

5/ 5

<p>Bela  Luz White Wine has a yellowish citrus colour; subtle notes of wet stone and white pulp fruit. Great breadth of flavour with marked freshness and depth. Good capacity for evolution</p>

11129

5/ 5

<p>Raio de Luz Red Wine presents ruby colour. Deep, fresh, complex and intense nose. Polished but well-present tannins and generous fruit.</p>

11128

5/ 5

<p>Raio de Luz White Wine presents fresh, mineral, with citrus fruit and good concentration.</p> <p></p>

11127

5/ 5

<p>Fermented in stainless steel vats for 7 days at a temperature of 25ºC. Malolactic fermentation in stainless steel vats. Ageing: 8 months in used French oak casks followed by 14 months in clay amphorae.</p>

11126

5/ 5

<p>Fermentation in stainless steel vats for 20 days at a temperature of 15ºC (70% of the batch). Fermentation in a wine press for 7 days at a temperature of 25ºC. Malolactic fermentation in stainless steel vats. Ageing: 12 months in 500-litre French oak casks.</p>

11125

5/ 5

11124

5/ 5

<p>Produced from a blend of Rabigato, Viosinho and Gouveio. The grapes come from Provesende (20%) and the Murça area (80%)</p> <p>Fermentation in stainless steel vats for 20 days at a temperature of 15ºC (70% of the blend). Fermentation in new 500-litre French oak casks (30% of the blend)Ageing: 30% of the blend is aged for 8 months in the 500-litre casks.</p>

11123

5/ 5

<p>It stands out for its versatility on the table, ideal to accompany red meat dishes such as steak or lamb, pasta with rich sauces and mature cheeses.</p> <p>Fermentation in stainless steel vats at 25ºC for 6 days. Ageing: 6 months in 500 litre used oak casks.</p>

11122