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Products meeting the search criteria
Region: Alentejo (Sousel).Producer: Herdade do Mouchão.Dom Rafael Tinto is sourced from old Aragonêz, Trincadeira, Castelão and Alicante Bouschet vines on the Mouchão Estate. Handpicked grapes are foot trodden and fermented in open lagares — the same..
Region: Alentejo.Grapes: Castelão.Garnet-ruby color.Aroma with notes of plum, tobacco and spices, in the test the attack is medium bodied, with good freshness.The texture mounts in the middle of taste, all in elegance, finishes with present and..
Region: Alentejo.Grapes: Castelao (Periquita), Trincadeira (Tinta Amarela), Aragonez (Tempranillo).An “undated” rosé that brings together the freshness of the younger crops, with the complexity of the dregs stage that only the oldest crops can give. ..
Region: Alentejo (Redondo).Grapes: Aragonez, Castelão, Trincadeira.Manual harvesting with selection in plot. Fermentation in stainless steel with whole bago and 20% of stalks. Maceration of 30 days. Malolatic fermentation in French oak barrels for 18..
Region: Lisboa (Zibreira / Torres Vedras).Grapes: 45% Castelão, 45% Touriga Nacional, 15% Syrah.A rosé wine with a slight salmon color, with fine and delicate aromas. Fresh, structured, intense, with a very longstanding finish...
Region: Óbidos.Grapes: Castelao (40%), Touriga Nacional (30%), Aragonez (30%).Fermentation takes place in stainless steel vats with gentle maceration of the masses after partial destemming. The fermentation process takes place slowly for 15 days, fol..
Castelão has always surprised me with the ability to produce structured and highly complex wines, maintaining its delicacy and freshness. All these characteristics remind me of the wines of Burgundy, which is why Dirk Niepoort, a great connoisseur of..
Varieties: Trincadeira, Castelão, Moreto. Production: 1300 bottles. Vinification: Manual harvesting. Fermentation in old amphorae. 6-month stage in Terracotta amphorae. Aroma with clayy notes, fresh; with herbaceous touch. Mineral flavor, w..