Vidigueira 65 Years White 2024 is a DOC Alentejo – Vidigueira Sub-Region wine, made from the Antão Vaz and Roupeiro grape varieties. It represents a limited edition of 2,020 bottles that celebrates the legacy and expertise of the Vidigueira Winery.
\n\nNight harvest, destemming, and crushing, followed by skin maceration for 4 hours. Fermentation at a controlled temperature of 17°C for 10 days. Aging for 6 months in cement vats on fine lees with bâtonnage .
\n\n It has a golden yellow color, a complex, fruity aroma, with hints of dried fruit and vanilla. On the palate it is full-bodied, fresh with a persistent finish.
Complete destemming, pressing, fermentation at 13 °C.
In the final stages of fermentation, it is transferred to French oak barrels where it remains for approximately 6 months.
Batonnage twice a week initially, decreasing as the internship progresses.
It should be served at a temperature of 11°C to 12°C, accompanying fish and seafood dishes.
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\n\nThe grapes that gave rise to this Vinho de Talha (clay amphora wine) come from only 6 hectares of vineyards, owned by members of the winery who made them available for this project. They all unanimously express their \"great pride and expectation\" at seeing their work rewarded, as they contributed grapes from traditional white grape varieties: Antão Vaz, Roupeiro, Manteúdo, Diagalves, Larião, and Perrum, some of which are nearly extinct.
\n\n2024 Awards:
\n\nDeveloped by the Romans and brought to Portugal two thousand years ago, Vinho de Talha (clay amphora wine) is today the greatest symbol of the Alentejo region, which has preserved this traditional winemaking process. This know-how has been passed down through generations, shaped by history and its events, establishing a very unique cultural heritage that must be preserved and inscribed in the cultural legacy of the Vidigueira region, the heart of Vinho de Talha.
\n\nThis technique of making wine in large clay vessels, called amphorae or talhas, has survived the passing of centuries and, due to its simplicity and naturalness, has long been integrated into the daily life of the people of Alentejo.
\n\nAt the Vidigueira, Cuba and Alvito Cooperative Winery, we remain faithful to the most traditional process, making our Talha Wine in the most artisanal and manual way possible.
\n\nTypically accompanied by just a quince in Alentejo taverns, this wine can be enjoyed during a more complex meal. We suggest, for example, a Cabidela Rice dish: a dish with a strong personality that pairs well with a unique wine, representative of a unique wine region!
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\n\nComplete destemming and pressing followed by static clarification and fermentation in stainless steel tanks at temperatures of 13°C.
\n\nIt should be served at a temperature of approximately 10ºC, accompanying various types of Asian dishes, namely sushi, ceviche, and various types of fish from our coast, especially sardines.
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\n\nA wine with a citrus yellow color, notes of lime, fresh minerality and light cedar, enveloped in a structured, long palate with vibrant acidity.
\n\n Complete destemming and pressing followed by static clarification and fermentation in stainless steel tanks at temperatures of 13°C.
Partially aged in barrel (10%).
It should be served at approximately 10ºC, accompanying various types of dishes, such as baked grouper or mushroom risotto with truffle sauce.
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\n\nA fortified wine with an amber color, intense aroma of ripe tropical fruit, especially pineapple and passion fruit, sweet and very velvety taste, with a long and persistent finish.
\n\nThe grape variety that contributes to the unique character of this wine is Antão Vaz .
\n\nOriginating from the native grape variety of the Vidigueira sub-region, this DOC fortified wine is a must-have for the end of a leisurely meal or even to accompany desserts. Try this wine chilled with a Sericaia (a traditional Portuguese dessert), Elvas plums, and lemon sorbet .
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Aromas of white fruit and citrus balanced with nuances of fermentation wood and
Stage. On the palate it is captivating with vibrant acidity and a long finish.
Fermentation begins in stainless steel tanks, followed by partial fermentation and a 9-day aging process.
Aged for months in French oak barrels. Aged for 6 months on fine lees.
It should be served at a temperature of 11°C to 12°C, accompanying fish and seafood dishes.
Vidigueira Reserva Branco DOC
\n\nProduced from musts of the Antão Vaz and Perrum grape varieties, partially fermented in French and American oak barrels, with regular stirring of fine lees. On the nose, it reveals fruit well integrated with the wood. It is full-bodied and very complex, showing flavors of honey, vanilla, and dried fruit. It finishes unctuous and long.
\n\nVidigueira Reserva Branco is a very complex wine, capable of pairing well with highly seasoned fish or shellfish. Begin your gastronomic experience with oven-baked gratin oysters and finish with duck breast with orange.
\n\nWe promise it will be a journey through the senses, history, culture, knowledge, and flavors of the Vidigueira region.
\n\nServe at: 10-11°C.
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\n\nFrom the excellent wines obtained from the Antão Vaz and Perrum varieties, the best was chosen to age in new French oak barrels.
\n\nThe Cuba Terra com Alma White – Grande Escolha is delicately fruity, with vanilla notes from its contact with the wood. Full-bodied and fresh, it's balanced and complex, showcasing flavors of honey and dried fruit.
\n\nThe finish is long and elegant.
\n\n Aging in New Barrels – 4 months
Serving Temperature – 9ºC-10ºC
Baronia de Alvito Grande Escolha Branco DOC
\n\nAlvito, the first Barony of Portugal.
\n\nOn April 24, 1475, D. Afonso V granted Dr. João Fernandes da Silveira, husband of D. Maria de Sousa Lobo, the title of Baron, with Alvito becoming the “head” of the first barony established in Portugal.
\n\nFrom the excellent wines obtained from the Antão Vaz and Perrum varieties, the best was chosen to age in new French oak barrels.
\n\nBaronia de Alvito White – Grande Escolha is delicately fruity, with vanilla notes from its contact with the wood. Full-bodied and fresh, it's balanced and complex, showcasing flavors of honey and dried fruit.
\n\nThe finish is long and elegant.
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\n\nFrom a batch of excellent wines made from the Antão Vaz and Perrum grape varieties, the best was chosen to age for three months in new French oak barrels.
\n\nThe result is delicately fruity, fresh and complex, with vanilla notes from the contact with the wood, revealing flavors of honey and dried fruit. With good structure, the finish is smooth, long, elegant and very persistent.
\n\n2024 Awards:
\n\nIt has a citrus color, fresh minerality, and stone fruit notes. On the palate, it is smooth with vibrant acidity.
\n\nComplete destemming and pressing followed by static clarification and fermentation in stainless steel tanks at temperatures of 13°C.
\n\nIt should be served at a temperature of 11°C to 12°C, accompanying fish and seafood dishes.
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