“These are wines where balance stands out, given by a vibrant freshness and acidity, fruit aromas and floral notes, and body and structure imprinted by the ageing in oak. Wines to drink at the table with comfort food.”
Vegan - Practicing Organic
Sustainable. A white with a very complex nose, where very elegant floral aromas stand out.
Varietals: Varietals | 20% Verdelho, 20% Cerceal, 20%Folgasão, 15% Viosinho, 15% Gouveio, 10% Rabigato
Vinification: Reception of the grapes in small boxes (20kg), total destemming of the bunches and very gentle crushing, followed by pressing to separate the liquid from the masses. Cold decanting for 24 to 48 hours. Part of thefermentation took place in stainless steel vats with temperature control, the rest in barrels. Aging on fine lees.
Aging: 50% in stainless steel vats. 50% in French oak barrels on fine lees, for 9 to 10 months.
Tasting Notes: In the mouth, it is fresh, pure and has high acidity and a long, salty finish.
Vegan - Practicing Organic
Sustainable. A red with a very complex nose. Clear notes of fruit but also woodsy gives that gives it personality.
Vinification: Vinification: Manual harvest in 20kg boxes, transported to the cellar, and partial grapes destemming - some with total destemming and others with whole bunches. Cold pre-fermentation maceration, followed by alcoholic fermentation in stainless steel vats with temperature control. Malolactic fermentation in stainless steel vats and French oak barrels.
Aging: 50% stainless steel, 50% French oak barrels for 9-10 months.
Tasting Notes: In the mouth, it is a precise and elegant wine throughout the tasting, with a long finish and good ageing potential.
“These are more serious and fast-moving wines, with greater structure and longevity. They are categorized as the “prêt-à-porter” of the “Pôpa” wines – due to the representativeness of the rigorous and expensive experimentation models applied to the top-of-the-range wines”
Vegan - Practicing Organic
Sustainable, white field blend - old vines. In these blends, we use plots of older vines that give a structure and complexity to the wine. These blends are a representation of the Pôpa “top of the range” wines.
Vinification: Skin maceration for a period of 12 to 24 hours at low temperatures. Static settling for 24 hours. Alcoholic fermentation off skins, followed by 8 months bâtonnage in used French oak barrels.
Tasting Notes: Soft nose, with yellow fruits, mineral notes and flowers, with good integration. Full, but with good acidity, moderate dryness, complex with flavors of anise and fragrant, with a good finish.
Vegan - Practicing Organic
Sustainable- Touriga Nacional, Touriga Franca, Old Vines field blend. These blends are a representation of the Pôpa “top of the range” wines.
Vinification: Manual harvest, de-stemming and without crushing. This was made in lagar (granite stone through) with the traditional pisa-a-pé (foot stomp) process. Beginning of the alcoholic fermentation in lagar and the end in stainless steel. Part of the blend made post-fermentation maceration. Malolactic fermentation occurred in stainless steel vats.
Aging: French oak barrels for 12-15 months
Tasting Notes: A novelty in the Douro; a clean aroma guided by notes of ripe fruits and spices, persistent palate with firm tannins involved by the fruit, good acidity, structure, balance and a personalized finish.