It may not have the uniqueness of the Colares of winemaker Antonio Bernardino da Silva Chitas, but this wine is an excellent introduction to the important wine producing region of Lisbon and the great producer's wines. Arinto is an excellent base for wines that are reminiscent of Riesling, with acidity, freshness and a relatively harsh character but also...
Malvasia de Colares, which is genetically different from other varieties bearing the same name, is planted on the region's characteristic sandy soils with great care and effort to protect it from the strong, salt-laden Atlantic winds. In the cool coastal climate, alcohol is always restrained in these wines and the character is full of umami salinity and...
Ramisco is a variety with "energy" that needs time to be tamed. Wherever you plant it outside of the Colares sand, its characteristics are very different. Here it showcases the unique, special character of the region that combines native vines, sand, proximity to the ocean, strong sea winds and very deep roots to meet the clay substrate and allow it to...
Ramisco is a variety with "energy" that needs time to be tamed. Wherever you plant it outside of the Colares sand, its characteristics are very different. Here it showcases the unique, special character of the region that combines native vines, sand, proximity to the ocean, strong sea winds and very deep roots to meet the clay substrate and allow it to...
A Barolo with lovely glossy fruit, delicate floral notes reminiscent of rose blossoms and violets and a subtle minerality. The palate is well-rounded, with beautifully digested barrel and a freshness that pleasantly surprises. The fine, almost silky, tannins have excellent depth and length at the same time, leading to a persistent finish with a spicy,...
Dolcetto d’ Alba by the Vajra’s is produced by privately owned vineyards of the estate that are no more than 25 years of age. The extraction doesn’t go beyond fifteen days and the wine ages for a few months in stainless steel tanks before it is bottled in the beginning of the spring following harvest. This is a feast of black cherry and plum aromas that...
A percentage of 10% of the grape stays in contact with the peels for six days while the rest is taken to the pneumatic press where the whole bunches are pressed. The fermentation starts spontaneously and the wine will remain in contact with the wine lees for 6 months while for most of the time the Bâtonnage technique is applied and no sulfites are added...
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