The appearance is bright lemon and the nose displays excellent intensity, with fresh citrus and tropical fruit aromas, delicate orange blossom notes and a marked minerality. On the palate, its elegant beginning leads to a wine with great volume and texture. The palate offers lemony and mineral notes surrounded by a vibrant acidity. The finish is fresh, balanced and lingering. Viosinho - 60%, Verdelho - 40%
Food Matching: Try with roast venison, or with a hard goats cheese. Excellent with roast chicken or fish pie
Vineyard: This wine takes its name from the location of the vineyard from which the grapes come: Douro Superior (Upper Douro). The grapes used to make this wine come from our property Quinta da Cabreira where we have 114 hectares of recently planted vines. Vinha ao alto (rows of vines planted up and down the slope) and patamares (terraces with one and two rows of vines), with schist and granite soils. Aspect is east/north and the vines are 18 years old.
Vinification: The grapes, coming from the Douro Superior sub-region, were taken to the winery in plastic boxes and rigorously inspected on arrival. The grapes were then destemmed and pressed. The must was transferred to stainless steel tanks where it remained for 48 hours at 8ºC for decanting. The alcoholic fermentation began in stainless steel tanks and the wine was then transferred to French oak barrels where fermentation continued for 45 days at 14ºC. 6 months in French oak barrels. Barrels are stored in a rack system with “rollers”, which enables barrels to be rotated to stir the fine lees without the introduction of oxygen. New barrels: 50%; Used barrels: 50% French oak barrels: 85% - French oak barrels with acacia heads: 15%
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Viticulture The vineyard consist of 33 year old vines planted at a density of 5500 vines per hectare, on clay limestone and gravel soils. The East to West facing vineyards produce yields of up to 49 hl/ha. Grapes are machine harvested in September. Vinification Grapes are double manually sorted in both vineyard and winery, then subsequently destemmed but not crushed, going through a brief period of maceration on its skins before being pneumatically pressed. Fermentation took place in stainless steel tanks, and the wine goes through further maceration post fermentation. The wine is then matured in French 225L oak barrels for 15 months, of which 80% was new oak.
Indulge in the last of the summer sun with our curated end of season collection of six bottles of delightful wines that capture the essence of summer. Experience the delightful blend of strawberry and red apple, the tropical fruit medley with hints of zest and zing, and the invigorating combination of lemon, grapefruit, and herbaceous notes. Every wine in our selection box promises a unique and exciting journey for your palate.