Vidigueira 65 Anos Branco 2024 is a DOC Alentejo wine – Vidigueira Sub-Region, made from the Antão Vaz and Roupeiro grape varieties. It represents a limited edition of 2 020 bottles celebrating the legacy and expertise of Adega de Vidigueira.
\nNight harvest, destemming, and crushing, followed by skin maceration for 4 hours. Fermentation at a controlled temperature of 17 °C for 10 days. Aged for 6 months in a concrete tank on fine lees with bâtonnage.
\nIt has a golden-yellow color and a complex, fruity aroma with dried fruit and vanilla. On the palate, it is full-bodied and fresh, with a persistent finish.
Complete destemming, pressing, and fermentation at 13°C.
During the final stages of fermentation, it is transferred to French oak, where it remains for approximately 6 months.
Batonnage twice a week at the beginning, gradually reducing as the aging progresses.
It should be served at 11°C to 12°C with fish and seafood dishes.
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\nThe grapes used to make this Clay Pot Wine come from just 6 hectares of vineyards owned by members of the winery who made them available for this project. They are all unanimous in expressing their “great pride and anticipation” at seeing their work rewarded, having supplied grapes of the traditional white varieties Antão Vaz, Roupeiro, Manteúdo, Diagalves, Larião and Perrum, some of which are almost extinct.
\n2024 Awards:
\nDeveloped by the Romans and brought to Portugal two thousand years ago, Clay Pot Wine is today a major symbol of the Alentejo, a region that has successfully preserved this traditional winemaking process. This know-how has been passed down from generation to generation, shaped by history and its events, establishing a distinctive cultural heritage that must be preserved and included in the cultural legacy of the Vidigueira region, the heartland of Clay Pot Wine.
\nThis technique of making wine in large clay vessels, amphorae or clay pots, has survived through the centuries and, thanks to its simplicity and natural character, has long been part of everyday life in the Alentejo.
\nAt the Vidigueira, Cuba and Alvito Cooperative Winery, we remain faithful to the most traditional process, making our Clay Pot Wine as artisanally and manually as possible.
\nTypically served with just one quince in Alentejo taverns, this wine can also be enjoyed during a more elaborate meal. We suggest, for example, Arroz de Cabidela: a dish with a strong personality for a singular wine, representative of a unique wine region!
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\nComplete destemming and pressing, followed by static clarification and fermentation in stainless-steel vats at 13°C.
\nShould be served at approximately 10°C, alongside various types of Asian dishes, namely sushi and ceviche, as well as various types of fish from our coast, particularly sardines.
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\nCit citrus-yellow wine with notes of lime, fresh mineral character, and light cedar wrapped in a structured, long palate with vibrant acidity.
\nComplete destemming and pressing, followed by static clarification and fermentation in stainless steel vats at temperatures of 13°C.
Partially aged in oak barrels (10%).
Should be served at approximately 10ºC, alongside various types of dishes, such as oven-baked grouper or mushroom risotto with truffle sauce.
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\nAmber-colored fortified wine with a highly intense aroma of very ripe tropical fruit, notably pineapple and passion fruit, a sweet and velvety palate, and a long, persistent finish.
\nThe grape variety that contributes to this wine’s distinctive character is Antão Vaz.
\nMade from the native grape variety of the Vidigueira subregion, this DOC fortified wine is a must-have for a leisurely end to a meal or even to accompany desserts. Enjoy this wine well chilled with Sericaia, Elvas plums, and lemon sorbet.
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Aromas of white fruit and citrus balanced with nuances from fermentation and aging in wood. On the palate, it is enveloping, with vibrant acidity and a long finish.
Fermentation begins in stainless steel vats, followed by partial fermentation and 9 months of aging in French oak barrels. Aged for 6 months on fine lees.
Serve at 11°C to 12°C with fish and seafood dishes.
Vidigueira Reserva Branco DOC
\nProduced from musts of the Antão Vaz and Perrum grape varieties, partially fermented in French and American oak barrels, with regular stirring of the fine lees. On the nose, the fruit is well integrated with the oak. Full-bodied and highly complex, it displays flavors of honey, vanilla, and dried fruit. It finishes smooth and lingering.
\nVidigueira Reserva Branco is a highly complex wine, capable of accompanying richly seasoned fish or shellfish. Begin your gastronomic experience with oven-baked oysters au gratin and finish with Duck Breast with Orange.
\nWe promise it will be a journey through the senses, history, culture, knowledge, and flavors of the Vidigueira region.
\nServe at: 10–11º C.
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\nFrom the excellent wines made from the Antão Vaz and Perrum grape varieties, the best was selected for aging in new French oak barrels.
\nCuba Terra com Alma Branco – Grande Escolha is delicately fruity, with vanilla notes resulting from contact with the wood. Full-bodied and fresh, it is balanced and complex, with flavors of honey and dried fruit.
\nThe finish is long and elegant.
\nAged in New Barrels – 4 months
Serving Temperature – 9ºC-10ºC
Baronia de Alvito Grande Escolha Branco DOC
\nAlvito, Portugal’s first Barony.
\nOn April 24, 1475, King Afonso V granted Dr. João Fernandes da Silveira, husband of D. Maria de Sousa Lobo, the title of Baron, making Alvito the “head” of the first barony established in Portugal.
\nOf the excellent wines made from the Antão Vaz and Perrum grape varieties, the best was selected to age in new French oak barrels.
\nBaronia de Alvito Branco – Grande Escolha is delicately fruity, with vanilla notes resulting from contact with the wood. Full-bodied and fresh, it is well balanced and complex, revealing flavors of honey and dried fruit.
\nThe finish is long and elegant.
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\nFrom the excellent wines made from the Antão Vaz and Perrum grape varieties, the best was selected to age for three months in new French oak barrels.
\nThe result is delicately fruity, fresh, and complex, with vanilla notes from contact with the wood, revealing flavors of honey and dried fruit. Well-structured, it finishes smooth, long, elegant, and highly persistent.
\n2024 Awards:
\n","variants":[{"id":56384181797247,"title":"750ml","price":11.8,"availableForSale":true,"image":{"src":"https://cdn.shopify.com/s/files/1/0901/6213/5423/files/VidigueiraGrandeEscolha_branco_thumbnail_1080x1080_6deba744-678e-4ae2-8d96-812ce0f34d17_600x600.png?v=1760456438","width":1080,"height":1080}}]},{"id":15339977638271,"title":"Nã Te Rales Wine 2024","vendor":"Herdade da Figueirinha","images":[{"src":"https://cdn.shopify.com/s/files/1/0901/6213/5423/files/ntr-branco_semfundo_24eefbb2-135d-4545-9ee6-17dc9913eca0_600x600.webp?v=1760710328","width":2048,"height":2048}],"description":"
It presents citrus color, fresh minerality, and stone fruit. On the palate, it is smooth with vibrant acidity.
\nFully destemmed and pressed, followed by static clarification and fermentation in stainless steel tanks at 13°C.
\nIt should be served at 11°C to 12°C with fish and seafood dishes.
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