Invés Las Setas is a single vineyard in the Arribas region of Tras-os-Montes. It is made up of a diverse planting of centenarian bush vines, around 60% of which are red grapes, and 40% white grapes. The red grapes are mostly Tinta Gorda, Bastardo and Mourisco and the white grapes mostly Malvasia Fina, Dona Branca, and Donzelinho. Whole clusters are fermented in lagar, followed by a quick aging in used 225L barrels
Invés Las Setas is a single vineyard in the Arribas region of Tras-os-Montes. It is made up of a diverse planting of centenarian bush vines, around 60% of which are red grapes, and 40% white grapes. The red grapes are mostly Tinta Gorda, Bastardo and Mourisco and the white grapes mostly Malvasia Fina, Dona Branca, and Donzelinho. Whole clusters are fermented in lagar, followed by a quick aging in used 225L barrels
<p>On the nose, Palácio dos Távoras Alicante Bousche shows a rich aromas of blackberries, plum, dark chocolate, and spice, with subtle toasted notes from barrel aging. The palate is full-bodied, velvety, and long-lasting, with firm tannins and a lingering finish. Ideal for pairing with grilled red meats, slow-cooked stews, or strong cheeses, this wine is a standout for lovers of bold, age-worthy reds</p>
<p></p><p>The ancestral family connection to agriculture was the catalyst for the present generation embracing this project.<br />The origin of Eloi Ribeiro´s connection with this project stems from the family history, where his parents and grandparents had always lived on vineyards and olive groves. Today, Tiago and André Ribeiro, his sons, with innovative approaches are the keys of the family in the development of this project.</p>
<p></p><p>It began almost two decades ago, the passion and pleasure that the people of Quinta do Sobreiro do Cima put in the products that lead to themselves. To the regional development of Trás-os-Montes and the site of Santa Valha and Rio Torto, evidencing the history and wine-growing of these lands, this group allied the identity of its roots to a business project of creation and development of agro-alimentary products of high quality.</p>
<p></p><p>Amilcar Salgado, owner of Quinta do Arcossó, is an oenologist and wine producer with great connection to the region where this farm is located, Ribeira de Oura, near Vidago, Trás-os-Montes, in the north of Portugal. It is a region with great wine-growing traditions, dating back to the Roman occupation, in the first centuries of our era</p>
<p></p><p>It began almost two decades ago, the passion and pleasure that the people of Quinta do Sobreiro do Cima put in the products that lead to themselves. To the regional development of Trás-os-Montes and the site of Santa Valha and Rio Torto, evidencing the history and wine-growing of these lands, this group allied the identity of its roots to a business project of creation and development of agro-alimentary products of high quality.</p>
<p>In the glass, Vidago Villa Reserva Tinta Roriz Red Wine displays a deep ruby color and offers intense aromas of ripe red berries, spices, and subtle earthy undertones. On the palate, it is smooth and well-structured, with elegant tannins and a lingering finish. Vidago Villa Tinta Roriz pairs beautifully with grilled meats, game dishes, and aged cheeses, making it a versatile and distinguished addition to any wine collection</p>
<p></p><p>Quinta das Corriças has been associated for several generations with the prestige of Valpaços wines. <br />The technologically modernised estate continues to privilege quality, honouring the tradition of the old estate and the region.<br />Telmo Moreira is responsible for the project.</p>
<p></p><p>Valle Pradinhos is a brand of Tras-os-Montes wines.</p>
Valprro176
Invés Las Setas is a single vineyard in the Arribas region of Tras-os-Montes. It is made up of a diverse planting of centenarian bush vines, around 60% of which are red grapes, and 40% white grapes. The red grapes are mostly Tinta Gorda, Bastardo and Mourisco and the white grapes mostly Malvasia Fina, Dona Branca, and Donzelinho. Whole clusters are fermented in lagar, followed by a quick aging in used 225L barrels
