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I understood
Bernardo CabralFrancisco BaptistaJaime Quendera  
 
P

ortuguese wine is part of the ancient traditions introduced to the region by ancient civilizations such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans.
It started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after a treaty in 1703.

Portugal has the oldest appellation system in the world, the Douro Valley. This region and Vinho Verde region, in the Northwest produces some of the world's finest, unique and highest value-added wines. Alentejo and Dão regions produces fruitful flavour wines, suitable for a casual wine drinker.

Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira).

Portugal has a large variety of native breeds (about 500), producing a very wide variety of different wines with distinctive personality. The Oxford Companion to Wine describes the country as having "a treasure trove of indigenous grape varieties." With the quality and uniqueness of its wines, the country is a sizable and growing player in wine production, being in the top 10, with 4% of the world market (2003). The country is considered a traditional wine grower with 8% of its continental land dedicated to vineyards. Only the highest mountain peaks are unable to support viticulture. Portugal produces some of the world's best wines, as reflected in its success in international competitions.

The type of grapes (castas) is as important as the type of soil and climate, creating the different Portuguese wine breeds, the Castas - grape varieties.
It produces distinctive wines from the Northern regions to Madeira Islands, passing by the Algarve and the Azores.

The particular breed of wines makes Portugal a country with distinctive personality in terms of wine growing. But this distinctiveness brings more difficulties than advantages, due that it would be easier to produce international wine varieties.



Home > D.O.C. - Douro


Azul Portugal Aguardente Velha Azul Portugal Aguardente Velha

Type: Brandy

Vinification: Produced in the traditional method and, as a result, is of exceptional longevity

 
Andreza Grande Reserva Branco Andreza Grande Reserva Branco

Type: White Wine

Year: 2014

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed, 12 hours pre-fermentation maceration; cold static clarification for 48 hours; selective yeast with temperature-controlled alcoholic fermentation (12-14C) with final quarter stage fermented in 300 L French oak barrels

Andreza Grande Reserva Tinto Andreza Grande Reserva Tinto

Type: Red Wine

Year: 2014

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed, 12 hours pre-fermentation maceration at 34 C using selective yeast; temperature-controlled alcoholic fermentation (22-24C) for 10 days; malolactic fermentation in French oak barrels

 
Andreza Touriga Nacional/Touriga Franca (Sold Out) Andreza Touriga Nacional/Touriga Franca (Sold Out)

Type: Red Wine

Year: 2014

Producer: Lua Cheia em Vinhas Velhas

Vinification: Harvested in 22 kg boxes. Destemmed and crushed, 12 hours pre-maceration fermentation at 34ºC to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (24-26ºC); light remontage (pumping over)

Andreza Reserva Tinto Andreza Reserva Tinto

Type: Red Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: Harvested in 22 kg boxes. Destemmed and crushed, 12 hours pre-maceration fermentation at 34ºC to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24ºC); light remontage (pumping over)

 
Azul Portugal Douro Reserva Azul Portugal Douro Reserva

Type: Red Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: Harvested in 22 kg boxes. Destemmed and crushed, 12 hours pre-maceration fermentation at 34ºC to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24ºC); light remontage (pumping over)

Colleja Tinto Colleja Tinto

Type: Red Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are crushed and destemmed followed by 12 hours pre fermentative maceration at 34ºC to take advantage of natural endogenous enzymes, inoculation with selected yeasts; alcoholic fermentation for a min. of 10 days at 22ºC – 24ºC

 
Lua Cheia em Vinhas Velhas Branco Reserva Lua Cheia em Vinhas Velhas Branco Reserva

Type: White Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are destemmed and crushed, followed by 12 hours pre-fermentation maceration and static clarification for 48 hours. Fermentation occured in stainless steel tank with controlled temperature until 3/4 of the sugar be depleted by the yeast.

Lua Cheia em Vinhas Velhas Tinto Reserva Especial Lua Cheia em Vinhas Velhas Tinto Reserva Especial

Type: Red Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: Harvested in 22 kg boxes. Destemmed and crushed, 12 hours pre-maceration fermentation at 34C to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24C); light remontage (pumping over)

 
Meia Lua Tinto Meia Lua Tinto

Type: Red Wine

Year: 2015

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are crushed and destemmed followed by 12 hours pre-fermention at 34ºC to take advantage of natural endogenous enzymes, innoculation with selected yeasts; alcoholic fermentation for a minimum of 10 days at 22º-24ºC.

Azul Portugal Douro Azul Portugal Douro

Type: Red Wine

Year: 2016

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are destemmed and crushed followed by innoculation of selected yeasts; alcoholic fermentation for a minimum of 8 days; malolactic fermentation development under controlled temperature

 
Secretum Branco Secretum Branco

Type: White Wine

Year: 2016

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed, 12 hours pre-fermentation maceration; cold static clarification for 48 hours; selective yeast with temperature-controlled alcoholic fermentation (16-18ºC)

Andreza Códega do Larinho Andreza Códega do Larinho

Type: White Wine

Year: 2017

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed; 12 hours pre-fermentation maceration, cold stabilization for 48 hours; selected yeast; stirred on-lees

 
Andreza Reserva Branco Andreza Reserva Branco

Type: White Wine

Year: 2017

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed; 12 hours pre-fermentation maceration, cold stabilization for 48 hours; selected yeast; stirred on-lees

Lua Cheia em Vinhas Velhas Branco Lua Cheia em Vinhas Velhas Branco

Type: White Wine

Year: 2017

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are destemmed and crushed; 12 hours pre-maceration, static clarification for 48 hours using indigenous yeasts.

 
Lua Cheia em Vinhas Velhas Rosé (Sold Out) Lua Cheia em Vinhas Velhas Rosé (Sold Out)

Type: Rosé Wine

Year: 2017

Producer: Lua Cheia em Vinhas Velhas

Vinification: The grapes are destemmed and crushed; 12 hours pre-maceration, static clarification for 48 hours using indigenous yeasts.

Lua Cheia em Vinhas Velhas Tinto Lua Cheia em Vinhas Velhas Tinto

Type: Red Wine

Year: 2017

Producer: Lua Cheia em Vinhas Velhas

Vinification: Destemmed and crushed, 12 hours pre-maceration fermentation at 34ºC to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24ºC); light remontage (pumping over)

 
Águia Moura em Vinhas Velhas Garrafeira Águia Moura em Vinhas Velhas Garrafeira

Type: Red Wine

Year: 2011

Producer: Casa Agrícola Águia de Moura

Vinification: Manual harvest; grapes are destemmed and crushed, followed by 12 hours pre-fermentation maceration at 34ºC using selected yeasts; temperature-controlled alcoholic fermentation (22º-24ºC)

Águia Moura em Vinhas Velhas Reserva Tinto Águia Moura em Vinhas Velhas Reserva Tinto

Type: Red Wine

Year: 2014

Producer: Casa Agrícola Águia de Moura

Vinification: The grape bunches are carefully selected in the vineyard and in the winery before crushing. Alcoholic fermentation at controlled temperature, maceration, pressing and malolactic fermentation in stainless steel vats.

 
Águia Moura em Vinhas Velhas Reserva Branco Águia Moura em Vinhas Velhas Reserva Branco

Type: White Wine

Year: 2015

Producer: Casa Agrícola Águia de Moura

Vinification: The grapes are crushed and destemmed followed by 12 hours pre-fermentation for 48 hours to take advantage of natural endogenous enzymes, inoculation with selected yeasts






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