Adega de Borba Rose

Grape varieties: 100% Aragonez

Vinification: This rosé wine was exclusively made from red grape varieties. The grapes were pre-selected directly from the best vineyards to have a rigorous control of their maturation along several months in order to select finally the best ones during the harvest time. In the winery, the grapes were immediately crushed to obtain the must which was left in contact with the grape skins only for 12 hours. The alcoholic fermentation process occurred under a strictly controlled temperature at 15ºC. Before bottling, the wine was stabilized and filtered.
In order to keep all the fruity and young flavours, the wine was bottled in the winter under a high anti-oxidative protection.
Tasting Notes: A smooth pink colour and an intense aroma of red fruit. Fresh, well-balanced and light flavour, with a persistent fruity palate.

Packaging: Cases of 6 bottles x 0,75 L.

Adega de Borba White

Grape varieties: 60% Roupeiro, 20% Tamarez, 20% Antão Vaz

Vinification: For this wine, the grape harvest occurred between the end of August and the beginning of September and preferably in the early morning to avoid any risk of oxidation because of the very high temperatures during the summer. In the Adega, after immediate crushing and stemming, the free-run must (must before pressing) clarified for 18 to 24 hours. Then, the alcoholic fermentation occurred at a controlled temperature of 18ºC for 14 days. After a period of stabilization in stainless vats during the autumn and winter, the wine was filtered and then bottled from the end of winter.

Tasting Notes: Bright, green-tinged, an intense aroma of tropical and citrus fruit. Smooth, fresh taste with a predominance of lime and persistent finish of citrus fruit.

Packaging: Boxes of 6 bottles x 0,75 L.; Boxes of 12 bottles x 0,375 L.

Adega de Borba Red

Grape varieties: 40% Trincadeira, 40% Aragonez, 20% Alicante Bouschet

Vinification: For this wine, the grapes harvest occurred all along the month of September, when the red grapes reach generally their best maturation point in the region. When the grapes were unloaded in the vinification center, they were immediately crushed. Then, this must entered into an alcoholic fermentation process in stainless steel vats under a controlled temperature of 25ºC. During the first 6 to 10 days of fermentation, the must was also in contact with the grape skins to extract colour, aromas and flavours. Afterwards, the malolactic fermentation process occurred. Finally, the wine reposed and matured its final characteristics for 6 to 12 months in stainless vats before bottling.

Tasting Notes: Ruby-coloured with purple gleams, fine, young and fruity aroma with predominance of forest fruit. Smooth, fresh flavour confirming the forest fruit, which persists on the palate.

Packaging: Boxes of 6 bottles x 0,75 L.; Boxes of 12 bottles x 0,375 L.

Adega de Borba Premium Red

Grape varieties: 50% Trincadeira, 30% Alicante Bouschet, 20% Cabernet Sauvignon

Vinification: This wine comes from grapes selected from old-growth vines from around the Borba wine region. After months of careful monitoring the grapes during the progress of ripening in the vineyards, they are stripped and crushing upon arrival at the winery. Then comes the process of alcoholic fermentation in stainless steel vats with mechanized pressing, leading to maceration for 10 days under a controlled temperature of 22 to 25° Celsius (72 to 77° Fahrenheit). The malolactic fermentation takes place in small stainless steel tanks. The wine is then aged for 12 months in new French oak and American chestnut barrels. Lastly, the wine is bottled and stored in our cellar for 12 months.

Tasting Notes: Garnet color with great depth. Aroma is of a good intensity revealing ripe red fruits, jam and ripe peppers. Soft taste, with elegant fruit flavors and highlights of black fruit, coffee and chocolate. It has a fine structure and a persistent finish.

Packaging: Cases of 6 bottles x 0,75 L.

Montes Claros Colheita White

Grape varieties: 50% Roupeiro, 30% Tamarez, 20% Antão Vaz

Vinification: After a first selection of the best vineyards, which were certified for the production of A.O.C. wines, the grapes maturation was rigorously controlled to the final selection of the best ones during the harvest. In the Adega, they were immediately crushed. After a 12 hours maceration (skins contact) of the must, the alcoholic fermentation occurred in stainless steel vats at a controlled temperature of 18ºC, and then at the end of winter we proceeded to a stabilization and filtration before bottling. In order to keep all the fruity and young flavours, the wine was bottled under a high anti-oxidative protection.

Tasting Notes: Citrus-coloured and intense aroma suggesting tropical fruit as well as dried fruit. In the mouth, it is well-balanced, with a real sensation of youth and freshness, a flavour of ripe fruit in a long and very nice finish.

Packaging: Boxes of 6 bottles x 0,75 L.

Montes Claros Colheita Red

Grape Varieties: 40% Aragonez, 40% Castelão, 20% Alfrocheiro

Vinification: This wine was made of previously selected grapes from our best vineyards to have a rigorous control of their maturation during several months, to select finally the best ones in their best maturation point. At their arrival at the “Adega”, the grapes were immediately crushed. Then, during the first 6 to 10 days of the alcoholic fermentation, this must was left in prolonged contact with the skins. The fermentation process occurred under a controlled temperature of 25º to 28ºC. The wine matured for 12 months in stainless steel vats, and then more 3 months in wooden casks to gain more structure and complexity before bottling.

Tasting Notes: Deep garnet coloured. Rich and intense aroma of red fruit and spices. Round and smooth taste with a long finish.

Packaging: Boxes of 6 bottles x 0,75 L.

Montes Claros Garrafeira Red

Grape Varieties: 45% Trincadeira, 35% Aragonez, 20% Tinta Caiada

Vinification: In the 2005 harvest appears the first Montes Claros wine with indicative “Garrafeira”. It was elaborated from a previous selection of old vines installed in chalky clay ground, with a rigorous control of the grape production and the evolution of the maturation in each grape. This process involved particularly the grape growers associates, which had an additional care to produce grapes of extra quality. The alcoholic fermentation was in inox vats, the maceration was during 10 days, under a temperature control of 24ºC. The malolatic fermentation occurred French oaks of first use, American and chestnut oak, followed a period of repose of 12 months in the same barrels. After fast filtration, occurred the bottling and a final period of 30 months in bottle.

Tasting Notes: Limpid aspect and garnet color with deepness. Good aromatical intensity, with the prominence of red fruits notes, coffee, chocolate and spices. Soft flavor, with a fruity freshness, excellent structure, fast spice astringency and toasted. Balance, elegance and persistence in the end.

Packaging: Cases of 6 bottles x 0,75 L.

Montes Claros Reserva Red

Grape Varieties: 40% Aragonez , 30% Trincadeira, 20% Cabernet Sauvignon, 10% Tinta Caiada

Vinification: To compose this special wine Reserva, which is one of the oldest trademark from the region of Alentejo, we pre-selected very carefully grapes from the oldest vine to follow rigorously their maturation evolution. Only the best ones were harvested, exclusively manually. In the vinification center, they were crushed, fermented and left in prolonged contact with the skins for 10-12 days to extract all the fruit complexity and aroma. The malolactic fermentation occured with a part in stainless steel vats and the remainder in wooden casks. The selected final blend matured for 12 months in new French and American oaken casks to gain more structure and complexity and then for 6 months in bottles in our cellar.

Tasting Notes: Deep garnet coloured. Rich and intense aroma of forest fruit as well as chocolate. Round, ample taste with a long finish. Velvety and complex flavours of fruit, toasted, chocolate and powerful tannins.

Packaging: Boxes of 6 bottles x 0,75 L. Boxes of 12 bottles x 0,375 L.

Montes Claros Reserva White

Grape varieties: 60% Roupeiro, 20% Antão Vaz, 20% Arinto

Vinification: To make this wine, first we selected vineyards with special conditions (sun, soil-composition, etc) to control very carefully the maturation evolution of their grapes in order to choose the best harvest time, and select only the best ones. In the Adega, they were crushed and the issued must had a light skins contact and clarified for 18-24 hours. The alcoholic fermentation occurred at 15ºC, then the wine matured in French oaken casks with “bâtonnage sur lies” during a few days. All the vinification process was made with separated grapes. After a sensorial analysis of the evolution of each wine, in the spring, the final blend was decided and composed. This final wine was bottled and then reposed for 3 months in bottle in our cellar.

Tasting Notes: Brilliant, green-tinged with golden gleams. Intense, complex and elegant aroma of tropical fruit, pineapple with a hint of vanilla and nice French oak. Rich, harmonious and equilibrated on the palate. Smooth and fresh with a persistence of citrus and tropical fruit.

Packaging: Boxes of 6 bottles x 0,75 L.

Senses Alvarinho White

Grape Varieties: 100% Alvarinho

Vinification: The Alvarinho grape, a recent arrival to the Alentejo region, through this wine shows off its reputation for producing a quality wine. The grapes come from vineyards with moderate yields and good maturation that gives this wine its structure and freshness. The harvesting is performed by hand in the morning so that the temperature of the grapes is just right when they arrive at the winery. The grapes are transported in small quantities. After de-stemming and crushing the grapes are sent to be pressed. The wine is then cold system decanted for 24 hours for cold fermentation, then 50% of the wine goes new oak French and American oak casks, with strict control of temperature at 15 ° C, 59 ° F. Stabilization and filtration is followed by bottling and a cellaring period of four months in the bottle.

Tasting Notes: Crystal-like appearance with a ripe lemon color. Intense aroma of tropical fruits and candied citrus fruits. Enjoyable flavor, fresh, with hints of mild honey, peach and apricots and a touch of vanilla. Nice long finish and lingering freshness.

Packaging: Boxes of 6 bottles x 750ml

Senses Syrah Red

Grape Varieties: 100% Syrah

Vinification: This grape variety, Syrah, primarily adapted to hot regions, expresses to the perfection all its unique characteristics in the exceptional conditions offered in Borba region. After a selection of the best grapes for a maturation control in the best vineyards, they were harvested exclusively manually and transported in small boxes to the Adega (winery). Then, the process of alcoholic fermentation, with a prolonged skins contact during the first days, occurred at the temperature of 25ºC. The malolactic fermentation proceeded in stainless steel vats too. To gain better structure and complexity, the wine reposed for 9 months in new French oak casks and then 4 months in bottle.

Tasting Notes: Deep garnet colour with red gleams. Intense aroma with special and complex notes of red fruit as well as new wood. Smooth taste, with acid notes of forest fruit, velvety tannins as well as slight vanilla and cinnamon. Particularly persistent in the mouth.

Packaging: Boxes of 6 bottles x 750ml

Senses Touriga Nacional Red

Grape Varieties: 100% Touriga Nacional

Vinification: Although the culture of Touriga Nacional is recent in Alentejo, this important variety of the Portuguese patrimony has already shown that we can obtain excellent results in South Portugal too. From the few but exceptional vineyards with Touriga Nacional, the best grapes were selected after a strict maturation control. In the winery, the process of alcoholic fermentation, with a prolonged skins contact during the first days, occurred at the temperature of 25ºC. Then the malolactic fermentation proceeded in stainless steel vats too. To gain better structure and complexity, the wine matured for 9 months in new French oaken casks and then for 4 months in bottles.

Tasting Notes: Deep ruby colour, with an intense and elegant aroma with a predominance of floral notes, especially of violets and roses. Smooth, with a well-balanced astringency and acidity, harmonious mixture of vegetal and vanilla notes, particularly persistent at the finish

Packaging: Boxes of 6 bottles x 750ml

Senses Verdelho White

Grape Varieties: 100% Verdelho

Vinification: The Verdelho grape is a recent addition to the Alentejo region. This type of grape has all the characteristics needed to produce a quality wine. In the vineyards the Verdelho grapes grow at their own pace, leading to a favorable maturity that imparts the wine with a finesse and elegance. The grapes are harvested in the morning by hand so that the temperature of the grapes is perfect when they arrive at the winery. These grapes are transported in small quantities. The grapes are crushed, de-stemmed, and then pressed. They are then treated to a cooled decantation for 24 hours followed by alcoholic fermentation. Following this process, 30% of the wine is stored in new French oak wood, with strict temperature control at 15º C (or 59º F). After stabilization and filtration, the wine is bottled and cellared for four months.

Tasting Notes: Crystal appearance, ripe lemon color with green nuances. Elegant, fragrant aroma with notes of tropical fruits and light honey. The taste is young, with plenty of fresh, yellow-flesh fruit, with some floral notes and light spice. The wine has structure, finesse and harmony at the end of the tasting.

Packaging: Boxes of 6 bottles x 750ml