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2010

vinhos / wines

Índice O Vinho Português/ The Portuguese Wine Castas Portuguesas/ Portuguese Grape Varieties Regiões Vinículas/
Índice O Vinho Português/ The Portuguese Wine Castas Portuguesas/ Portuguese Grape Varieties Regiões Vinículas/
Índice
O Vinho Português/ The Portuguese Wine
Castas Portuguesas/ Portuguese Grape Varieties
Regiões Vinículas/ Wine Regions
04
05
06
Adega Cooperativa da Carvoeira
Adega Cooperativa da Batalha
Adega Cooperativa da Covilhã
Adega Cooperativa do Fundão
Caves de Santa Marta
Adega Cooperativa de Silgueiros
Quinta do Gardil
Carmim
Adega Cooperativa de Portalegre
Herdade do Carvalhal
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16
18
23
31
35
41
51
57
60
Tabela de Preços/ Price List
62

PT WINE

OVinho Português

Portugal tem uma longa tradição na produção de vinho. De facto, a história da produção de vinho na região onde é hoje Portugal é ante- rior à fundação da nacionalidade. Existem vinhas plantadas de norte a sul de Portugal e, embora Portugal seja um país pequeno a uma escala Europeia, possui uma grande variedade de solos e climas que, aliado a uma considerável variedade de castas de vinha, permitem a existência de uma grande diversidade entre os vinhos Portugueses. Por outro lado existe uma variedade de métodos utilizados na pro- dução de vinho com reflexos óbvios no vinho produzidos. Portugal está entre os países com maior produção de vinho do mundo tendo em 2004 sido o décimo. Os vinhos Portugueses incluem vinho do Porto, vinho da Madeira, vinhos tintos, vinhos brancos, vinho verde e vinho moscatel de Setúbal.

The Portuguese Wine

Portugal has a long tradition in wine production. In fact, the his- tory of wine production in the region where Portugal started before the foundation of nationality. There are vineyards planted from north to south. Although Portugal is a small country to a European scale, it has a wide variety of soils and climates which, together with a considerable range of varieties of vines, allow the existence of a great diversity among the Portu- guese wines. Secondly, there are a variety of methods used in wine production with obvious reflections in the wine produced. Portugal is one of the countries with the highest produc- tion of wine in the world - in 2004 it was the tenth biggest wine producer. The Portuguese wines include Port wine, Madeira wine, red wine, white wine, green wine and muscat from the region of Setubal.

wine, green wine and muscat from the region of Setubal. Castas Portuguesas Em Portugal, como na

Castas Portuguesas

Em Portugal, como na Europa, têm vindo a ser usadas varias castas de uva de Vitis vinifera. Desde os finais do século XIX que para combater a filoxera tem sido utilizada uma casta Americana como porta-enxerto onde as castas Portuguesas são enxertadas. A mesma casta de uva irá produzir vinhos diferentes consoante a região onde esteja a ser cultivada. Algumas das castas brancas Portuguesas mais importantes são: Alvarinho, Loureiro, Arinto, Encruzado, Bical, Fernão Pires, Moscatel e Malvasia Fina. Até há pouco tempo, com a excepção das castas Alvarinho e Moscatel, era difícil encontrar vinhos brancos monocasta. Tradicio- nalmente, juntam-se diversas castas brancas. Desde 1990 tem vindo a decrescer o interesse nos vinhos brancos, acompanhado pelo crescente interesse nos vinhos tintos com as necessárias consequências em relação às castas brancas. Algumas das castas tintas Portuguesas mais importantes são: Touriga Nacional, Tinta Roriz (ou Aragonês), Baga, Castelão, Touriga Franca e Trincadeira (ou Tinta Amarela). Tem havido controvérsia em Portugal relativamente ao uso de castas de uva Portuguesas em oposição ao uso de castas estrangeiras. O debate continua uma vez que muitos mercados estrangeiros parecem preferir castas que já conhecem, como Cabernet Sauvignon, em detrimento das castas Portuguesas que são menos conhecidas.

Portuguese Grape Varieties

In Portugal, as in Europe, several grape varieties of Vitis vinifera have been used. Since the end of the nineteenth century, has been used that to combat phylloxera an American breed where the Portuguese varieties are grafted. The same variety of grape will produce different kinds of wines depending mostly on the region where it’s being cultivated. Some of the Portuguese most important white varieties are: Alvarinho, Loureiro, Arinto, Encruzado, Bical, Fernão Pires, Moscatel and Mal- vasia Fina. Until recently, with the exception of the varieties Alvarinho and Moscatel it was difficult to find single white wines. Traditionally, we mix several white varieties. Since 1990 interest in the white wine has declined followed by a growing interest in red wines with the necessary consequences for the white varieties. The most important red wine grape varieties are: Touriga Nacional, Tinta Roriz (or Aragonese), Baga, Castelao, Touriga Franca and Trinca- deira (or Tinta Amarela). There has been a strong debate in Portugal regarding the use of Portuguese grape varieties in opposition to the use of foreign varieties. The debate continues since many foreign markets seem to prefer varieties already known as Cabernet Sauvignon instead of Portuguese varieties that are less known.

PT WINE

Regiões Vinicolas/ Wine Regions

Vinho VerdePT WINE Regiões Vinicolas/ Wine Regions Douro e Vinho do Porto Dão Bairrada Estremadura Ribatejo Terras

Douro e Vinho do PortoPT WINE Regiões Vinicolas/ Wine Regions Vinho Verde Dão Bairrada Estremadura Ribatejo Terras do Sado Alentejo

DãoVinicolas/ Wine Regions Vinho Verde Douro e Vinho do Porto Bairrada Estremadura Ribatejo Terras do Sado

BairradaWine Regions Vinho Verde Douro e Vinho do Porto Dão Estremadura Ribatejo Terras do Sado Alentejo

EstremaduraRegions Vinho Verde Douro e Vinho do Porto Dão Bairrada Ribatejo Terras do Sado Alentejo 0

RibatejoVinho Verde Douro e Vinho do Porto Dão Bairrada Estremadura Terras do Sado Alentejo 0 6

Terras do SadoDouro e Vinho do Porto Dão Bairrada Estremadura Ribatejo Alentejo 0 6 ADEGA COOPERATIVA DE CARVOEIRA

Alentejodo Porto Dão Bairrada Estremadura Ribatejo Terras do Sado 0 6 ADEGA COOPERATIVA DE CARVOEIRA Founded

0

6

Bairrada Estremadura Ribatejo Terras do Sado Alentejo 0 6 ADEGA COOPERATIVA DE CARVOEIRA Founded in 1957,

ADEGA COOPERATIVA DE CARVOEIRA

Terras do Sado Alentejo 0 6 ADEGA COOPERATIVA DE CARVOEIRA Founded in 1957, and start working
Terras do Sado Alentejo 0 6 ADEGA COOPERATIVA DE CARVOEIRA Founded in 1957, and start working

Founded in 1957, and start working in 1960, this company has nowa- days about 500 associates. It represents two differents portuguese regions: Torres Vedras (Carvoeira, S.Domingos de Carmões, Dois Portos, Runa, Maxial and Matacães) and Alenquer (Aldeia Galega), in a total of 1200 Ha of vineyards. It produces V. Q. P. R. D. wines from Alenquer and Torres Vedras, Re - gional Wines from Estremadura and yet Table Wines. It is equiped with the most modern tecnology.

Adega Cooperativa de Carvoeira

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ADEGA COOPERATIVA DE CARVOEIRA

ADEGA COOPERATIVA DE CARVOEIRA Wine Technical Specifications Producer: Adega Cooperativa da Carvoeira Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Biqueirão - Red

Year:

2009

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Traditional regional grapes

Oenologist:

Julião Batista

Vinification and Ageing:

Produced mostly with traditional grapes

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,80 PH: 3,39

Tasting Notes:

Colour: Garnet colour Aroma: Fruity Flavour: smooth, soft and fullbodied flavour

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Recommend to be served with meat and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Should be drunk

Bottling longevity 1 year

from light Should be drunk Bottling longevity 1 year P T W I N E Wine

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Biqueirão - White

Year:

2008

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Traditional regional grapes.

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 18ºC controlled fer mentation.

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,40 PH: 3,25

Tasting Notes:

Colour: Citrus colour Aroma: Intense floral aroma with some tropical fruits Flavour: smooth and soft

Serving:

It should be consumed at a temperature of 12-14ºC.

Suggestions:

Recommend to be served with sea-food, fish and light meat

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Should be drunk

Bottling longevity 1 year

ADEGA COOPERATIVA DE CARVOEIRA

ADEGA COOPERATIVA DE CARVOEIRA Wine Technical Specifications Producer: Adega Cooperativa da Carvoeira Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Mirante - Red

Year:

2008

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Traditional regional grapes

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 27ºC controlled fer mentation.

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,8 PH: 3,50

Tasting Notes:

Colour: Clear garnet colour Aroma: Red fruits with vanilla Flavour: Full and velvet flavou

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Recommend to be served with cod-fish, meat and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Should be drunk

Bottling longevity 1 year

from light Should be drunk Bottling longevity 1 year P T W I N E Wine

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Mirante - White

Year:

2009

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Traditional regional grapes.

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 16ºC controlled fer mentation.

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,3 PH: 3,39

Tasting Notes:

Colour: Clear citrus colour Aroma: Intense floral aroma with some tropical fruits Flavour: Smooth and soft

Serving:

It should be consumed at a temperature of 12-14ºC.

Suggestions:

Recommend to be served with sea-food, fish and light meat

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Should be drunk

Bottling longevity 1 year

ADEGA COOPERATIVA DE CARVOEIRA

ADEGA COOPERATIVA DE CARVOEIRA Wine Technical Specifications Producer: Adega Cooperativa da Carvoeira Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Velhos Tempos Alenquer - Red

Year:

2007

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Castelão, Aragonez and Syrah

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 26ºC controlled fer mentation.

Technical details:

Alcohol content - 13º (vol. %) Total acidity - (g/dm3): 5,7 PH: 3,49

Tasting Notes:

Colour: Garnet colour Aroma: Red fruits Flavour: Full bodied and soft

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Recommend to be served with cod-fish, meat and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Temperature 16ºC, humidity 60%, protected from light P T W I N E Wine Technical Specifications

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Velhos Tempos Alenquer - White

Year:

2009

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Fernão Pires, Seara Nova and Arinto

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 16ºC controlled fer mentation

Technical details:

Alcohol content - 13,5º (vol. %) Total acidity - (g/dm3): 5,3 PH: 3,40

Tasting Notes:

Colour: Citrus colour Aroma: Fruit and floral aroma Flavour: Fresh and bodied with some tropical fruits at the end

Serving:

It should be consumed at a temperature of 12-14ºC.

Suggestions:

Recommend to be served with sea-food, fish and light meat

Conservation:

Temperature 16ºC, humidity 60%, protected from light

ADEGA COOPERATIVA DE CARVOEIRA

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Velhos Tempos Aragonês e Alicante - Red

Year:

2008

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Aragonez and Alicante Bouschet

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 26ºC controlled fer mentation.

Technical details:

Alcohol content - 14º (vol. %) Total acidity - (g/dm3): 5,9 PH: 3,53

Tasting Notes:

Colour: Garnet colour Aroma: Sylvan fruits Flavour: Full bodied and soft

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Recommend to be served with red meat and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from light

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa da Carvoeira

Brand Name:

Velhos Tempos Aragonês e Syrah- Red

Year:

2007

Region:

Estremadura - Alenquer e Torres Vedras

Varieties:

Aragonez and Syrah

Oenologist:

Julião Batista

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 26ºC controlled fer mentation

Technical details:

Alcohol content - 13º (vol. %) Total acidity - (g/dm3): 5,8 PH: 3,48

Tasting Notes:

Colour: Garnet colour Aroma: Sylvan fruits Flavour: Full bodied and soft

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Recommend to be served with red meat and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from light

ADEGA COOPERATIVA DA BATALHA

ADEGA COOPERATIVA DA BATALHA 0 16 Since 1959 the Adega Cooperativa da Batalha leverages the very
ADEGA COOPERATIVA DA BATALHA 0 16 Since 1959 the Adega Cooperativa da Batalha leverages the very

0

16

Since 1959 the Adega Cooperativa da Batalha leverages the very best on the slopes surrounding the monastery. More than 830 acres of vineyard, crafted with all the passion, commitment and dedication of its people, give rise to wines with the taste of tradition. The Adega Cooperativa da Batalha represents over 85% of wine pro- duction in the Batalha county, incorporating also the municipality of Porto de Mós and the parishes of Azóia and Maceira of the Leiria district

Adega Cooperativa da Batalha

PT WINE

district Adega Cooperativa da Batalha P T W I N E Wine Technical Specifications Producer: Adega

Wine Technical Specifications

Producer:

Adega Cooperativa da Batalha

Cruz d’Aviz - Red

Alta Estremadura

“Baga”, “Castelão” e “Trincadeira Preta”

António Ventura

This wine result of a selection of the grapes of Beira Interior Region - Trincadeira, Tinta Roriz, Jaen and Rufete. With the characteristics of this region, it is a Bal anced and versatile wine. It’s acidity makes it a special wine to accompany fat meals

Alcohol content - 12º (vol. %) Sugars - (g/dm3): 3 PH: 3,38

Colour: Ruby colour Aroma: Red fruits matures Flavour: Soft and around

It should be consumed at a temperature of 16-18ºC.

Recommend to be served with fat meals

Temperature 16ºC, humidity 60%, protected from the light

Brand Name:

Region:

Varieties:

Oenologist:

Vinification and Ageing:

Technical details:

Tasting Notes:

Serving:

Suggestions:

Conservation:

0 17

ADEGA COOPERATIVA DA COVILHÃ

ADEGA COOPERATIVA DA COVILHÃ Adega Cooperativa da Covilhã was founded in 1954 with 147 members, having
ADEGA COOPERATIVA DA COVILHÃ Adega Cooperativa da Covilhã was founded in 1954 with 147 members, having

Adega Cooperativa da Covilhã was founded in 1954 with 147 members, having made its 1st vintage in 1957.

Today, with nearly 500 members and vineyards that kicked off the va- rietal conversion, the winery continues to make great efforts for greater projection regional, national and international levels. We have over 10 active trademarks, from the current wines, DOC’s, wines and spirits, we noted with great certainty that our portfolio is of a magnitude and diversity unmatched.

Adega Cooperativa da Covilhã

and diversity unmatched. Adega Cooperativa da Covilhã P T W I N E D ã o

PT WINEDão

Wine Technical Specifications

Producer:

Adega Cooperativa da Covilhã

Brand Name:

Pedra Do Urso - Red

Region:

Beira Interior

Varieties:

Trincadeira , Tinta Roriz

Oenologist:

Ricardo Clode Botelheiro

Vinification and Ageing:

This wine result of a selection of the grapes of Beira Interior Region - Trincadeira, Tinta Roriz, Jaen and Rufete. With the characteristics of this region, it is a Bal anced and versatile wine. It’s acidity makes it a special wine to accompany fat meals

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,5 PH: 3,38

Tasting Notes:

Colour: Ruby colour Aroma: Red fruits bouquet Flavour: Soft and around

Serving:

It should be consumed at a temperature of 17ºC.

Suggestions:

Roast on zgrilled meat, hunting meat, pâte and cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from the

light

ADEGA DA COVILHÃ

ADEGA DA COVILHÃ Wine Technical Specifications Producer: Adega Cooperativa da Covilhã Brand Name: Pedra Do

Wine Technical Specifications

Producer:

Adega Cooperativa da Covilhã

Brand Name:

Pedra Do Urso - White

Region:

Beira Interior

Varieties:

Regional White grapes like Síria, Arinto,

Oenologist:

Ricardo Clode Botelheiro

Vinification and Ageing:

Produced mostly with a perfumed grape - Siria - that, in low temperatures preserves the fermentation aroma. It’s a fruitly pleasent, fresh, aromatic, modern, light and balanced wine, with a medium ending

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,6 PH: 3,36

Tasting Notes:

Colour: Citrus colour Aroma: Citrus and tropical Flavour: Well balanced and a correct acidity

Serving:

It should be consumed at a temperature of 10-12ºC.

Suggestions:

Snackes, tapas, tradicional fish meals and modern ones, like pizzas and paste

Conservation:

Temperature 16ºC, humidity 60%, protected from light

Temperature 16ºC, humidity 60%, protected from light P T W I N E D ã o

PT WINEDão

Wine Technical Specifications

Producer:

Adega Cooperativa da Covilhã

Brand Name:

Piornos - Red

Year:

2006

Region:

Beira Interior

Varieties:

Trincadeira and Jaen

Oenologist:

Ricardo Clode Botelheiro

Vinification and Ageing:

Adega Cooperativada Covilhã winemaking team insists on the search for quality improvement of their wines. To do that, we kept the best terroir of the region and we look for the balance between the old grape varieties and the new ones that have been planted with success on this region

Technical details:

Alcohol content - 12º (vol. %) Total acidity - (g/dm3): 5,6 PH: 3,36

Tasting Notes:

Colour: Garnet red colour Aroma: With notes of mature red fruits, and spices witch confers sone complexity Flavour:Balanced with acidity and some full mouth

Serving:

It should be consumed at a temperature of 18-20ºC.

Suggestions:

Roast Kid and hunting plates. Follows very well a melon with ham or a with butteres sheep cheese

Conservation:

Temperature 16ºC, humidity 60%, protected from the light.

Should be drunk

Bottling longevity 4 years

ADEGA DA COVILHÃ

ADEGA DA COVILHÃ Wine Technical Specifications Producer: Adega Cooperativa da Covilhã Brand Name: Piornos -

Wine Technical Specifications

Producer:

Adega Cooperativa da Covilhã

Brand Name:

Piornos - White

Year:

2008

Region:

Beira Interior

Varieties:

Siria and Arinto

Oenologist:

Ricardo Clode Botelheiro

Vinification and Ageing:

In

this wine we can find a desire of a modernity and

tradition. We search for the best vineyards on the region that could offer the typicity and elegance of Beira

Interior. The vinification was in part on French oak to have more complexity on the final blend.

Technical details:

Alcohol content - 13º (vol. %) Total acidity - (g/dm3): 5,85 PH: 3,38

Tasting Notes:

Colour: Citrus colour Aroma: Tropical with pear and citrus Flavour:Balanced complex with structure and a pleas ant acidity.

Serving:

It should be consumed at a temperature of 10-12ºC.

Suggestions:

codfish accompanied with cooked potatos. Grilled fish. Specially appropriate with butteres sheep cheese

A

Conservation:

Temperature 16ºC, humidity 60%, protected from the light.

ADEGA COOPERATIVA DO FUNDÃO

60%, protected from the light. ADEGA COOPERATIVA DO FUNDÃO Fundão is the lovely, age-old capital of
60%, protected from the light. ADEGA COOPERATIVA DO FUNDÃO Fundão is the lovely, age-old capital of

Fundão is the lovely, age-old capital of the fertile Cova da Beira. A re- gion where the Serra da Estrela and Serra da Gardunha tower above pictures of villages and blossoming cherry trees on one of the richest and most handsome plains in Portugal. The city of Fundão has been an urban centre for more than eight centuries. Between the sixteenth and eighteenth centuries, the town enjoyed one of the most prosperous periods in its history.

Adega Cooperativa do Fundão

ADEGA COOPERATIVA DO FUNDÃO

ADEGA COOPERATIVA DO FUNDÃO Wine Technical Specifications Producer: Adega Cooperativa do Fundão Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Oito Bicas - Red

Region:

Beira Interior

Varieties:

Traditional regional grapes

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 26ºC controlled fer mentation

Technical details:

Alcohol content - 13% Vol. Total acidity - 5,8 g/l PH: 3,5 Free Sulphurs: 32 g/l

Tasting Notes:

Colour: Ruby. Aroma: Young and intense with a small evolution and intensity. Palate: Very soft and sweet, with a good persistence suggesting red fruits.

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

“Oito Bicas” wine is a simple, easy to drink, ideal for daily use, inexpensive meals or home use

Conservation:

It is advisable to keep the wine in a cool and airy, away from direct sun

to keep the wine in a cool and airy, away from direct sun P T W

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Oito Bicas - White

Region:

Beira Interior

Varieties:

Traditional regional grapes

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly. Utilization of selected yeast in a 16ºC controlled fer mentation

Technical details:

Alcohol content - 13% Vol. Total acidity - 6,5 g/l PH: 3,3 Free Sulphurs: 40 g/l

Tasting Notes:

Colour: Straw colour. Aroma: fruity aroma. Palate: Soft and smooth

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

“Oito Bicas” wine is a simple, easy to drink, ideal for

daily use, inexpensive meals or home use

Conservation:

It is advisable to keep the wine in a cool and airy, away from direct sun

ADEGA COOPERATIVA DO FUNDÃO

ADEGA COOPERATIVA DO FUNDÃO Wine Technical Specifications Producer: Adega Cooperativa do Fundão Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Alcambar - Red

Year:

2007

Region:

Beira Interior

Varieties:

Regional grapes included Rufete (25%) and Bastardo

(25%) grapes

Vinification and Ageing:

Red wine “Alcambar” was produced by a selection of Regional castes, with a normal curtimenta and ferme tation temperature control.

Technical details:

Alcohol content - 20º (vol. %): 13 Total acidity - (g/dm3): 5,8 g/l PH: 3,5 Total sulfur dioxide - Sulphurous (mg/ dm3): 100

Tasting Notes:

Colour: Ruby. Aroma: Young with a small evolution and intensity. Palate: Very soft and sweet, with a good persistence suggesting red fruits.

Serving:

It should be consumed at a temperature of xxºC.

Suggestions:

Red Wine Alcambar is a very nice wine for the con

sumption of everyday day

Conservation:

It is advisable to keep the wine in a cool and airy, away from direct sun

to keep the wine in a cool and airy, away from direct sun P T W

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Alcambar - White

Year:

Vintage 2008

Region:

Beira Interior

Varieties:

Regional White grapes like Síria, Arinto, Fonte Cal and

Loureiro

Vinification and Ageing:

Vinificated through regional varieties of grapes, from grape tear and compression of pneumatic press, taking place after its control of fermentation temperature.

Technical details:

Alcohol content - 20º (vol. %): 11,5 Total acidity - (g/dm3): 6,5 Volatile acidity - (g/dm3): 0,42 Total sulfur dioxide - (mg/ dm3): 120

Tasting Notes:

Colour: Straw Clear Aroma: Fruity with a slight evolution Flavour: Mild flavour and soft, with slightly acidic

Serving:

It should be consumed at a temperature of xxºC.

Suggestions:

Alcambar is a very nice wine for the consumption of everyday life,

Conservation:

It is advisable to keep the wine in a cool and airy place, away from direct sun

ADEGA COOPERATIVA DO FUNDÃO

ADEGA COOPERATIVA DO FUNDÃO Wine Technical Specifications Producer: Adega Cooperativa do Fundão Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Cova da Beira - Red

Year:

2007

Region:

Beira Interior

Varieties:

Trincadeira, Rufete and Bastardo

Vinification and Ageing:

The wine “Cova da Beira” was produced by a selection of Vineyards with the quality castes to made QWPSR wines. This wine had a long term curtimenta and a fermentation temperature control and it had a six months stage in bottle.

Technical details:

Alcohol content - 20º (vol. %): 13. Total acidity - (g/dm3): 5,8l Volatile acidity - (g/dm3): 0,6 Total Sulphurous (mg/ dm3): 80

Tasting Notes:

Appearance: Magnificent Ruby colour. Colour: Ruby with brown nuances. Aroma: Bouquet of young aroma with a light evolution of wild fruits. Palate: Soft, with slightly acidic, good structure, reveal ing a taste of berries with good extension to finish

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

This Wine can form deposit and must be decanted before drinking. It is very good with hunt dishes and

several types of cheese

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. P T W I

PT WINEDão

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Cova da Beira - White

Year:

Vintage 2007

Region:

Beira Interior

Varieties:

Arinto, Fonte Cal and Síria Type of soil: Mostly Granite

Vinification and Ageing:

TStalked and crushed grapes, the must tear from the pneumatic press to be pre-cooled before the start of fermentation to achieve its defecation. The fermentation temperature is about 18 º C.

Technical details:

Alcohol content - 20º (vol. %): 12,5 Total acidity - (g/dm3): 3,9 Volatile acidity - (g/dm3): 0,42 Total Sulphurous (mg/ dm3): 128

Tasting Notes:

Colour: Citrus colour Aroma: Bouquet of young aroma with a light evolution of wild fruits. Flavour: Soft, with slightly acidic, good structure, revea ing a taste of berries with good extension to finish.

Serving:

It should be consumed at a temperature of 6ºC.

Suggestions:

“Cova da Beira” White wine is perfect as an aperitif or accompanying fish dishes

Conservation:

It’s advisable to keep the wine in a cool and airy place, away from direct Sun.

Should be drunk

By the end of 2012, provided that the recommended storage conditions are guaranteed.

ADEGA COOPERATIVA DO FUNDÃO

ADEGA COOPERATIVA DO FUNDÃO Wine Technical Specifications Producer: Adega Cooperativa do Fundão Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa do Fundão

Brand Name:

Cova da Beira - Rosé

Year:

2006

Region:

Beira Interior

Varieties:

Touriga Nacional (50%), Trincadeira (25%) and Ar

gonez (25%)

Vinification and Ageing:

Grapes stalked and crushed the whole, taking place after a steep contact with peculiar extended throughout the fermentation with temperature properly controlled.

Technical details:

Alcohol content -12,5% Vol. Total acidity - 6,5 g/l PH: 3,4 Free Sulphurs: 40 g/l

Tasting Notes:

Colour: Rosé Aroma: Berries Flavour: Soft, slightly acidic showing of a very vibrant flavour.

Suggestions:

“Cova da Beira Rosé” is an excellent aperitif and goes

very well with salads, chicken and Italian dishes.

Conservation:

It is advisable to keep the wine in a cool and airy place,

away from direct sun.

Should be drunk

Rotation ideal by the end of 2014 provided that guara teed the recommended storage conditions.

CAVES SANTA MARTA

Porto

C A V E S S A N T A M A R T A Porto
Caves Santa Marta, a company with five decades tory, are located in the municipality ião,
Caves
Santa
Marta,
a
company
with
five
decades
tory, are
located in the municipality
ião,
in
the
heart
of
the
Douro, the
oldest
demarcated
and
regulated
in
the
world
and
the
most
charismatic
Here
the
man
with
the
stroke
of
herculean
strength,
mountain
in
thousands
schist
terraces
making
it
a
ful
amphitheater,
classified
as
World
Heritage
by

of

of

his-

of Santa Marta de Penagu-

region

all.

shaped

wonder-

UNESCO.

Wine Caves Santa Marta result of the best varieties grown in vineyards

elected in the most privileged areas of the county.

Caves de Santa Marta

CAVES SANTA MARTA

CAVES SANTA MARTA Wine Technical Specifications Producer: Caves Santa Marta Brand Name: Reserva - Red Year:

Wine Technical Specifications

Producer:

Caves Santa Marta

Brand Name:

Reserva - Red

Year:

2005

Region:

Douro

Varieties:

Tinta Roriz, Touriga Franca e Touriga Nacional

Vinification and Ageing:

With slight skin maceration, temperature controlled at 28-30 ° C; periodic pumping and extended maceration alcoholic.

Technical details:

Alcohol content -13,25% Vol. Total acidity - 6,31 g/l PH: 3,54

Tasting Notes:

Colour: intense Granada Aroma: The ripe fruit with a strong focus on wood Flavour:Full bodied, soft tannins and long finish and long.

Serving:

It should be consumed at a temperature of 18-20ºC.

Suggestions:

Must be appreciated at a temperature

between 18ºC to 20ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. PT WINE Wine Technical

PT WINE

Wine Technical Specifications

Producer:

Caves Santa Marta

Brand Name:

Tawny - Porto

Region:

Douro

Varieties:

Tinta Roriz, Touriga Franca e Tinta Barroca

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly.

Technical details:

Alcohol content -19,37% Vol. Total acidity - 4,05 g/l PH: 3,61

Tasting Notes:

Colour: Auburn colou Aroma: Nuts Flavour:Good structure and a final course very long.

Serving:

It should be consumed at a temperature of 16-18ºC.

Suggestions:

Must be appreciated at a temperature

between 16ºC to 18ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

CAVES SANTA MARTA

CAVES SANTA MARTA Wine Technical Specifications Producer: Caves Santa Marta Brand Name: White - Porto

Wine Technical Specifications

Producer:

Caves Santa Marta

Brand Name:

White - Porto

Region:

Douro

Varieties:

Malvasia Rei; Malvasia Fina; Fernão Pires e Cercial

Vinification and Ageing:

Fermented in INOX vats, with automatic reassembly.

Technical details:

Alcohol content -19,62% Vol. Total acidity - 3,14 g/l PH: 3,40

Tasting Notes:

Colour: Gold colou Aroma: Warm and velvety Flavour:Round, full Warm and fruity aroma with mouth.

Serving:

It should be consumed at a temperature of 12-14ºC.

Suggestions:

Must be appreciated at a temperature

between 12ºC to 14ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. ADEGA COOPERATIVA SILGUEIROS The

ADEGA COOPERATIVA SILGUEIROS

place, away from direct Sun. ADEGA COOPERATIVA SILGUEIROS The Adega Cooperativa de Silgueiros, CRL is a

The Adega Cooperativa de Silgueiros, CRL is a co-op with 2000 mem- bers, winegrowers of Silgueiros region. It was founded in 1962 and started its activity in 1964 Its main purpose was to launch effective ways of making and introducing into the market a product as famous as the Dão wine, particularly the Silgueiros wine.

Silgueiros lies in the District of Viseu, about 9 km far from its chief town. Because of its geographical location, Silgueiros occupies a most privi- leged position for the production of such precious nectar.

Adega Cooperativa de Silgueiros

ADEGA COOPERATIVA SILGUEIROS

ADEGA COOPERATIVA SILGUEIROS Wine Technical Specifications Producer: Adega Cooperativa Silgueiros Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa Silgueiros

Brand Name:

Beiras - Red

Region:

Beira Interior

Varieties:

Jaen, Aragonês and Rufete

Technical details:

Alcohol content -12% Vol.

Tasting Notes:

Colour: Magnificent Ruby colou Aroma: Bouquet of young aroma with a light evolution of compote Flavour:Soft, with slightly acidic, good structure, reveal ing a taste of berries with good extension to finish

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

“Beiras-Red” must be appreciated at a temperature

between 12ºC to 16ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. PT WINE Wine Technical

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa Silgueiros

Brand Name:

Adega Cooperativa Silgueiros - Red

Year:

2008

Region:

Dão

Varieties:

Touriga Nacional, Jaen, Aragonês and Rufete

Technical details:

Alcohol content -12,5% Vol.

Tasting Notes:

Colour: Magnificent Ruby colou Aroma: Bouquet of red fruits with some pine Flavour:Soft, with slightly acidic, good structure, reveal ing a taste of red fruits with good extension to finish.

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

“Beiras-Red” must be appreciated at a temperature

between 12ºC to 16ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

ADEGA COOPERATIVA SILGUEIROS

ADEGA COOPERATIVA SILGUEIROS Wine Technical Specifications Producer: Adega Cooperativa Silgueiros Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa Silgueiros

Brand Name:

Morgado Silgueiros - Red

Year:

2005

Region:

Dão

Varieties:

Touriga Nacional, Jaen, Aragonês and Alfrocheiro

Technical details:

Alcohol content -13% Vol.

Tasting Notes:

Colour: Magnificent Dark Red colour Aroma: Bouquet of red fruits with some compote Flavour:Soft, with slightly acidic, good structure, reveal ing a taste of red fruits with good extension to finish

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

“Morgado de Silveiros Red” must be appreciated at a

temperature between 12ºC to 16ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. PT WINE Wine Technical

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa Silgueiros

Brand Name:

Morgado Silgueiros Reserva - Red

Year:

2005

Region:

Dão

Varieties:

Touriga Nacional and Tinta Roriz

Technical details:

Alcohol content -13,5% Vol.

Tasting Notes:

Colour: Magnificent Dark Red colour Aroma: Bouquet of red fruits with some compote Flavour:Soft, with slightly acidic, good structure, reveal ing a taste of red fruits with good extension to finish

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

“Morgado de Silveiros Reserve 2005 Red” must be ap

preciated at a temperature between 12ºC to 16ºC

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

ADEGA COOPERATIVA SILGUEIROS

ADEGA COOPERATIVA SILGUEIROS Wine Technical Specifications Producer: Adega Cooperativa Silgueiros Brand Name:

Wine Technical Specifications

Producer:

Adega Cooperativa Silgueiros

Brand Name:

Morgado Silgueiros Touriga Nacional - Red

Year:

2009

Region:

Lisbon Wine Region

Varieties:

Touriga Nacional and Tinta Roriz

Technical details:

Alcohol content -13,5% Vol.

Tasting Notes:

Colour: Magnificent Dark Red colour Aroma: Bouquet of red fruits with some compote Flavour:Soft, with slightly acidic, good structure, reveal ing a taste of red fruits with good extension to finish

Serving:

It should be consumed at a temperature of 12-16ºC.

Suggestions:

“Morgado de Silveiros Reserve 2005 Red” must be ap

preciated at a temperature between 12ºC to 16ºC.

Conservation:

It´s advisable to keep the wine in a cool and airy place, away from direct Sun.

the wine in a cool and airy place, away from direct Sun. QUINTA DO GARDIL In

QUINTA DO GARDIL

cool and airy place, away from direct Sun. QUINTA DO GARDIL In 1997 was created the

In 1997 was created the PARRAS, SGPS, S.A. Group, this was estab- lished betting on offering wines of higher quality to the most competitive prices of the market. The PARRAS Group is producer of excellent wines in the restructured region of Lisboa, in Vilar, near the village of Cadaval, Quinta do Gradil is a good example of success in this wine region.

Quinta do Gradil it’s located in Vilar, close to the Cadaval Village, in the heart of Lisboa wine region. The property includes one beautiful palace of the eighteen century style. This farm has a long tradition in the art of winemaking, since the times where it belonged to Marquês de Pombal, we believe that the historic politician was one of its proprietors.

Quinta do Gardil

QUINTA DO GARDIL

QUINTA DO GARDIL Wine Technical Specifications Producer: Goanvi Brand Name: Ganita - Red Year: 2009

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Ganita - Red

Year:

2009

Region:

U.E

Varieties:

Tipical Red Grapes

Oenologist:

António Ventura

Vinification and Ageing:

Fermented with controled temperature and small celler stage in bottle

Technical details:

Alcohol content -11,5% Vol.

Tasting Notes:

Colour: full bodied wine and strong colour Aroma: unusual scent of mellow fruits, mild tannins, elegant ending Flavour: soft flavor which reveals the strong personality of the grapes from it was produced

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination wite red meat, red meat salame and cheese

Conservation:

Consume now or keep for 2 years in cellar

conditions(low light and low humidity)

2 years in cellar conditions(low light and low humidity) PT WINE Wine Technical Specifications Producer: Goanvi

PT WINE

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Ganita - White

Year:

2009

Region:

U.E

Varieties:

Tipical Red Grapes

Oenologist:

António Ventura

Vinification and Ageing:

Fermented with controlled temperature

Technical details:

Alcohol content - 11,5% Vol. Total acidity - 5,6 of tartaric acid/l Volatile acidity - 0,45 g/l Total sulfur dioxide - 160 mg/l

Tasting Notes:

Fresh and fruity.

Serving:

It should be consumed at a temperature of 8ºC.

Suggestions:

Great combination white meat, salads, seafood and fish

Conservation:

Consume now or keep for 2 years in cellar

conditions(low light and low humidity)

QUINTA DO GARDIL

QUINTA DO GARDIL Wine Technical Specifications Producer: Goanvi Brand Name: Fortis - Red Region:

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Fortis - Red

Region:

Portugal

Varieties:

typical Portuguese red grapes

Vinification and Ageing:

Fermented with soft maceration and controlled tempera

ture. Small celler stage in bottle

Technical details:

Alcohol content - 14 % Vol. Total acidity - 5,5 of tartaric acid/l Volatile acidity - 0,65 g/l Total sulfur dioxide - 150 mg/l

Tasting Notes:

Colour: intense color, notes of red maturated fruits

Aroma: reveals round and with good volume in the

mouth

Flavour: The final taste is long, intense and persistent

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination wite red meat, red meat salame and

cheese

Conservation:

It can be consumed immediately or in the next 2 years,

since stored horizontally in a cold and dark

2 years, since stored horizontally in a cold and dark PT WINE Wine Technical Specifications Producer:

PT WINE

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Fortis - White

Region:

Portugal

Varieties:

Tipical Portuguese White Grapes

Oenologist:

António Ventura

Vinification and Ageing:

Fermented with soft maceration and controlled tempera ture. Small celler stage in bottle

Technical details:

Alcohol content - 13,5% Vol. Total acidity - 6,3 of tartaric acid/l Volatile acidity - 0,45 g/l Total sulfur dioxide - 160 mg/l

Tasting Notes:

Fruity and Citric, goog freshness in the mouth, with long balanced palate, fresh and persistent

Serving:

It should be consumed at a temperature of 8 ºC.

Suggestions:

Great combination white meat, salads, seafood and fish

Conservation:

Consume now or keep for 2 years in cellar

conditions(low light and low humidity)

QUINTA DO GARDIL

QUINTA DO GARDIL Wine Technical Specifications Producer: Goanvi Brand Name: Beato Nuno - Red Year: 2009

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Beato Nuno - Red

Year:

2009

Region:

Lisbon Wine Region

Varieties:

Castelão, Touriga Nacional and Tinta Roriz

Oenologist:

António Ventura

Vinification and Ageing:

Fermented with soft maceration, controlled temperature

and small stage in bottle

Technical details:

Alcohol content -13,5% Vol. Total acidity - 5,6 g/l Volatile acidity -0, 52g/l Total sulfur dioxide - 150 mg/l

Tasting Notes:

Colour: Ruby colour Aroma: Red Fruits Flavour: Fruity, Long and Bodied

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination with red meats, red meats salame, sausages and cheese.

Conservation:

Consume now or keep for 4 years in cellar

conditions(low light and low humidity)

4 years in cellar conditions(low light and low humidity) PT WINE Wine Technical Specifications Producer: Goanvi

PT WINE

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Beato Nuno - White

Year:

2009

Region:

Lisbon Wine Region

Varieties:

Fernão Pires, Arinto, Vital

Vinification and Ageing:

Fermented with controlled temperature and small cellar stage in bottle.

Technical details:

Alcohol content -12,5% Vol.

Total acidity - 5,9 g/l

Volatile acidity – 0,41 g/l

Total sulfur dioxide - 150 mg/l

Tasting Notes:

Colour: Citrus colour Aroma: Bouquet of floral and fruity Flavour: Fresh and well structured

Serving:

It should be consumed at a temperature of 8ºC.

Suggestions:

Great combination white meat, salads, seafood and fish

Conservation:

Consume now or keep for 2 years in cellar conditions

(low light and low humidity)

QUINTA DO GARDIL

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Beato Nuno - Red - Reserva

Year:

2008

Region:

Lisbon Wine Region

Varieties:

Touriga Nacional, Syrah and Tinta Roriz

Vinification and Ageing:

Fermented with soft maceration and controlled tempera

ture, staged for 4 months on French and American oak barrels

Technical details:

Alcohol content -13,5% Vol. Total acidity - 5,5 g/l Volatile acidity – 0, 59 g/l Total sulfur dioxide - 140 mg/l

Tasting Notes:

Colour: Garnet colour Aroma: Bouquet of red fruits with some spices Flavour: Soft body at the mouth with elegant tannins

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination red meat, red meat salame, chesses

and italian food

Conservation:

Consume now or keep for 4 years in cellar conditions

(low light and low humidity)

PT WINE

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Montaria - Red - Reserva

Year:

2008

Region:

Alentejo

Varieties:

Syrah, Trincadeira and Aragonez

Vinification and Ageing:

Fermentated with soft maceration and controlled tem

perature. Stage of 7 months in French and American

Oak Barrels

Technical details:

Alcohol content -13,5% Vol.

Total acidity - 5,6 g/l

Volatile acidity – 0,5g/l

Total sulfur dioxide - 130 mg/l

Tasting Notes:

Colour: Violet Ruby Aroma: Bouquet of wood berry and dark chocolate Flavour: Very structured body in the mouth and elegant tannins

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination red meat, red meat salame, chesses and italian food

Conservation:

Consume now or keep for 4 years in cellar conditions

(low light and low humidity)

Awards:

88 pts at Wine Spectator Magazine, November 2009 edition

QUINTA DO GARDIL

QUINTA DO GARDIL Wine Technical Specifications Producer: Goanvi Brand Name: Casas Brancas Red - Reserva

Wine Technical Specifications

Producer:

Goanvi

Brand Name:

Casas Brancas Red - Reserva

Year:

2007

Region:

Alentejo

Varieties:

Syrah, Trincadeira and Aragonez

Vinification and Ageing:

Fermented with soft maceration and controled tempera

ture and staged for 12 months in French and American

oak barrels

Technical details:

Alcohol content -13,5% Vol. Total acidity - 5,7 g/l Volatile acidity – 0,60 g/l Total sulfur dioxide - 135 mg/l

Tasting Notes:

Colour: Intense Ruby Aroma: Bouquet of sylvan fruits and spice Flavour: Very structured body in the mouth and elegant tannins

Serving:

It should be consumed at a temperature of 16ºC.

Suggestions:

Great combination red meat, red meat salame, chesses

and italian food.

Conservation:

Should be consumed immediately or within in the next

4 years, keep in the horizontal position in low light and humidity

keep in the horizontal position in low light and humidity Porto CARMIM CARMIM currently has around

Porto

CARMIM

horizontal position in low light and humidity Porto CARMIM CARMIM currently has around a thousand members

CARMIM currently has around a thousand members and produces 24 wine references: from whites to reds, from the young wines to the re- serves, not to forget the liquorous, rosés or sparkling wines. CARMIM also produces marc brandy and olive oils of recognised quality.

The wines of CARMIM have already been distinguished by over two hundred and fifty prizes in various national and international tenders. Recently, the Monsaraz Sparkling Wine, one of the company’s newest products, was awarded the National Prize for Beverages and Food Pack- aging 2007, attributed by the Alimentaria Lisboa 2007 for its inclusion of Braille on the label.

Carmim

CARMIM

CARMIM 0 52 Wine Technical Specifications Producer: Carmim Brand Name: Terras d’el rei - Red Year:

0

52

Wine Technical Specifications

Producer:

Carmim

Brand Name:

Terras d’el rei - Red

Year:

1999

Region:

Alentejo

Varieties:

Aragonês, Trincadeira, Alicante Bouschet

Vinification and Ageing:

Grapes deriving from the manual harvest of our assoc ates are unloaded and immediately stripped and crushed. With the addition of selected yeasts, fermen ing at a controlled temperature is commenced (28°C). During this period, materation or steeping is carried out for around 15 days. The wine is aged for 8-12 months in French and Portuguese oak barrels depending on the tests carried out from time to time. After this period it is aged for at least 12 months in the bottle.

Technical details:

Alcohol content - 12,5% Vol. Total acidity - 5 g. of tartaric acid/l Volatile acidity - 0,6 g/l Total sulfur dioxide - 85 mg/l

Tasting Notes:

Crystalline, ruby-coloured wine with an aroma of jam and toasted coconut and vanilla, full-bodied with smooth tannins. It has a prolonged after taste where the nose aromas are conrmed. It stands out for its elegance and harmony associated with the robustness characte istic of a great wine.

Serving:

It should be consumed at a temperature of 18ºC.

Suggestions:

It is a good accompaniment to game, grilled or roast

meats and cured cheeses.

Conservation:

For immediate consumption or within the next 8 years. Keep bottles laid down, protected from sunlight in a wet environment,average temperature of 16ºC

sunlight in a wet environment,average temperature of 16ºC PT WINE Wine Technical Specifications Producer: Carmim

PT WINE

Wine Technical Specifications

Producer:

Carmim

Brand Name:

Monsaraz - Red

Year:

2008

Region:

Alentejo

Varieties:

Trincadeira, Aragonês and Castelão

Vinification and Ageing:

Grapes hand-picked by our growers are unloaded and immediately de-stemmed and crushed. The addition of choice yeast initiates fermentation at controlled temperatures(28ºC).Themaceration,or joint ferment tion of grapes and skins, occurs during this period through a cyclical upward pumping of the must from the bottom of the vats. After fermenting, the wine is sampled on a regular basis, with the best batches being duly identified, set aside and stabilized. Two special batches are then selected, one destined to age in French oak, later to be rejoined with the other, which had been kept in vats.This mixture is the final product, ready for bottling.

Technical details:

Alcohol content - 14,5º Vol. Total acidity - 5,2 of tartaric acid/l Volatile acidity - 0,55 g/l

Tasting Notes:

The wine possesses a distinct ruby-red colouring, a complex aroma of ripe fruit (berries, red currants) and oak. Mellow on the palate and well-rounded, with smooth tannins and a lingering finish.

Serving:

Should be drunk at a temperature of 16º-18ºC.

Suggestions:

This wine is a fine accompaniment to grilled or roasted meat dishes, patés and aged cheeses.

Conservation:

Bottles should be cellared on their sides, with the wine in contact with the cork in a cool, dry place (around 12ºC). This wine should be drunk young, although some may prefer to lay it down for two or three years.

0 53

CARMIM

CARMIM Wine Technical Specifications Producer: Carmim Brand Name: Reguengos - Red Year: 2008 Region:

Wine Technical Specifications

Producer:

Carmim

Brand Name:

Reguengos - Red

Year:

2008

Region:

Alentejo

Varieties:

Alicante Bouschet, Trincadeira, Aragonês, Castelão,

Moreto and Cabernet Sauvignon

Vinification and Ageing:

Grapes hand-picked by our associates are unloaded and immediately de-stemmed and crushed. The add tion of choice yeast initiates fermentation at controlled temperatures (28ºC). The maceration, or joint ferment tion of grapes and skins occurs during this period, through a cyclical upward pumping of the must at the bottom of the vats. This process continues throughout a fermentation period that lasts approximately eight days. The wine ages in vats and is stabilized and filtered over the course of one year.

Technical details:

Alcohol content - 13º% Vol. Total acidity - 5,1 of tartaric acid/l Volatile acidity - 0,58 g/l

Tasting Notes:

Crystal-clear, crimson-coloured wine, with a nose full of

red fruit, mellow and full-bodied, with mild tannins that

lend it a lingering finish reflective of the gamut of grapes

that compose it.

Serving:

It should be consumed at a temperature of 18ºC.

Suggestions:

A fine accompaniment to roasts,

Conservation:

Bottles should be cellared on their sides, with the wine

in contact with the cork in a cool, dry place (around

12ºC) with some humidity (75%-90% relative humidity).

Should be drunk

young or laid down for two to three years.

be drunk young or laid down for two to three years. PT WINE Wine Technical Specifications

PT WINE

Wine Technical Specifications

Producer:

Carmim

Brand Name:

Reguengos - Reserva - Red

Year:

2008

Region:

Alentejo

Varieties:

Aragonês, Trincadeira, Tinta Caiada and Alicante

Bouschet.

Vinification and Ageing:

Grapes hand-picked by our growers are unloaded and immediately de-stemmed and crushed. The addition of choice yeast initiates fermentation at controlled te peratures (28ºC). The maceration, or joint fermentation of grapes and skins, occurs during a 15-day period, through a cyclical upward pumping of the must at the bottom of the vats. Part of the wine ages in vats for one to two years, while the other part ages for 12 months in casksmadeof domestic or French oak.

Technical details:

Alcohol content - 14º% Vol. Total acidity - 5,5 of tartaric acid/l Volatile acidity - 0,50 g/l

Tasting Notes:

Crystal-clear, ruby-coloured wine, with a nose revealing spices, raisins and vanilla, with mild tannins that lend it a lingering finish. Notable for its distinctive regional qualities.

Serving:

Should be drunk at a temperature of 18ºC

Suggestions:

A fine accompaniment to lamb stew, bread and other dishes pork dishes, as well as aged or semi-aged

cheeses.

Conservation:

Bottles should be cellared on their sides, with the wine in contact with the cork in a cool, dry place (around 12ºC) with some humidity (75%-90% relative humidity). These conditions should prevail year round. This wine may be drunk immediately at a temperature of 18ºC, or, if preferred, laid down for three to four years Should be drunk young or laid down for two to three years.

CARMIM

CARMIM Wine Technical Specifications Producer: Carmim Brand Name: Reguengos - Red Year: 2003 Region:

Wine Technical Specifications

Producer:

Carmim

Brand Name:

Reguengos - Red

Year:

2003

Region:

Alentejo

Varieties:

Aragonês, Trincadeira and Castelão.

Vinification and Ageing:

Grapes hand-picked by our growers are unloaded and immediately de-stemmed and crushed. Extracting enzymes are added immediately. The addition of choice yeast initiates fermentation at controlled temperatures (28ºC). In order to enhance colour and tannins, the maceration, or fermentation of grapes and skins, occurs during this period through a cyclical upward pumping of the must fromthebottomofthevats.This process lasts close to eight

Technical details:

Alcohol content - 13,5º % Vol. Total acidity - 5,6 of tartaric acid/l Volatile acidity - 0,65 g/l

Tasting Notes:

Crystal-clear, ruby-coloured wine, with a nose evoking spices, raisins, roasted coconut and vanilla, full-bodied, with mild tannins. A lingering finish confirms those flavours filling the nose. Notable for the elegance and harmony that accompany the robustness inherent to a great wine.

Serving:

Should be drunk at a temperature of 18ºC

Suggestions:

A fine accompaniment to roasts,

Conservation:

Bottles should be cellared on their sides, with the wine in contact with the cork in a cool, dry place (around 12ºC). This wine may be drunk at once, or, if preferred, laid down for four to six years.

Should be drunk

Afine accompaniment to game, grilled or roasted meats and aged cheeses.

ADEGA COOPERATIVA DE PORTALEGRE

meats and aged cheeses. ADEGA COOPERATIVA DE PORTALEGRE Adega Cooperativa de Portalegre was renewed their best
meats and aged cheeses. ADEGA COOPERATIVA DE PORTALEGRE Adega Cooperativa de Portalegre was renewed their best

Adega Cooperativa de Portalegre was renewed their best selling and most emblematic wine Image: Conventual. As of now, instead of the old cork label, Conventual wine will have a more elegant golden, black font label for the Red Wine, and a silver, black font label for the White Wine.

Conventual Red 2008 is an accented ruby coloured Wine, with a com- plex scent, combining vanilla with red, mature fruits. Aged in French oak wood, it should be served at a temperature ranging 16-18 C, benefiting from light airing and is best when accompanying hunt dishes and sheep cheese

Adega Cooperativa de Portalegre

ADEGA COOPERATIVA DE PORTALEGRE

ADEGA COOPERATIVA DE PORTALEGRE 0 58 Wine Technical Specifications Producer: Adega Cooperativa de Portalegre Brand

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Wine Technical Specifications

Producer:

Adega Cooperativa de Portalegre

Brand Name:

Conventual - Reserva - Red

Region:

Alentejo

Varieties:

Aragonez, Trincadeira and Alicante Bouschet

Vinification and Ageing:

Total destemming and crushing, fermented in stainless steel vats, controlled temperatures of fermentation between 25 and 28ºC, with maceration for 15 days

Technical details:

Alcohol content - 14,0% Vol. Total acidity - 5,1 g. of tartaric acid/l

pH - 3,69

Tasting Notes:

Color - Deep Ruby Aroma: Red ripe fruits, with some oak complexity Palate: Good balance, well structured, suggesting dark ripe fruits.

Very fruity and long persistent finish

Serving:

Between 16 and 18ºC

Suggestions:

Best with venison and cheese

Conservation:

For immediate consumption or within the next 8 years. Keep bottles laid down, protected from sunlight in a wet environment,average temperature of 16ºC

sunlight in a wet environment,average temperature of 16ºC PT WINE Wine Technical Specifications Producer: Adega

PT WINE

Wine Technical Specifications

Producer:

Adega Cooperativa de Portalegre

Brand Name:

Quinta da Cabaça - Red

Region:

Alentejo

Varieties:

45% Trincadeira, 25% Alicante Bouschet,

25%Aragonez e 5% Cinsaut

Vinification and Ageing:

Manual vintage on the last week of September. Total destemming, fermentation in stainless steel vats with a controlled temperature of 26ºC / 27ºC. Prolonged maturation for another 2 weeks.

Technical details:

Alcohol content - 14,0% Vol. Total acidity - 4,8 g. of tartaric acid/l

pH - 3,77

Tasting Notes:

Color - Garnet Aroma - Soft mature red fruits, spiced, complexed by its probation period in a hogshead, on an appellative bouquet. Taste - Roasting notes, going to fruity aromas, on an intense and balanced joint.

End of proof - Long and agreeable final

Serving:

Between 18 ºC and 20 ºC

Suggestions:

Meat dishes, roasted dishes

Conservation:

Between 8 and 10 years in a laid down bottle, protected from sunlight, in a wet environment, at the average temperature of 16 ºC.

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HERDADE DO CARVALHAL

HERDADE DO CARVALHAL 0 60 P T W I N E 0 61

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PT WINE

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