Carcavelos is produced from a blend of up to nine different white and red varieties. For the whites: Arinto, Gallego Dourado and Ratinho are most common; for the reds: Castelão and Trincadeira. Traditionally, the wines were fermented dry and subsequently fortified with vinho abafado (a fermented grape must, preserved by the addition of alcohol). Today, arresting the fermentation via mutage is the common practice. The resulting wine is typically 18-20% abv, with 80-100 g/l residual sugar, similar in sweetness to Port or a Boal Madeira. Elevage can range from five to 20 years, the wine becoming oxidative in character, with barrels more or less topped-up, depending on the style of the producer. Both vintage and blended age-statement are made.
Welcome to the mineral-driven wines of the Muscadet region. with subtle charm they represent some of the most value driven, age worthy white wines on the planet. Showcasing a crunchy minerality with vivacity and freshness, this wine is aromatic with green apple, citrus, and white peach. With air or aging, mint and eucalyptus emerge with a dry finish of salty ocean air and pithy citrus fruits
The 2017 Chianti Classico Riserva is layered, complex and full of character. Pine, menthol, spice, lavender and dried herbs lend quite a bit of aromatic complexity to this chiseled, bright Riserva. The 2017 is a wine of notable complexity and dimension...
The white 2018 Viñas de Gaín Blanco comes from a number of vineyards in Laguardia and Elvillar at 450 to 700 meters in altitude on clay and limestone soils. In this rainy and cooler year, it fermented with some skins and then matured for two years and fou...