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Wines

Reserva 2004
Bacarte
Tinto 2008
Tinto 2008
Reserva 2004
Porta de Santa Catarina Reserve 2009

Harvest date - Second week of September of 2009
Grape varieties - Aragonês 10%, Alicante Bouchet 30%, C. Sauvignon 20%, Syrah 15% and Touriga Nacional 15%
Yeld - 4,5 Ton. / Ha
Vinification - After rigorous control during the maturation phase, followed by selective harvesting by hand, the grapes are placed in crates (contents 15 kg per crate). Next they are removed from their stalks, crushed and then stored in stainless steel fermentation tanks, in which the temperature is maintained at between 26º and 28º
Maceration time - The maceration was done in 20 days
Ageing - The wine aged in French oak barrels for 12 months
Bottling date - September 2010
Alcohol content - 14.5
Total acidity - 6.1
PH - 3.51
Residual sugar - <2g/l
Production - 6.666 bottles (numbered)
Vinho Bacante
Bacante Red 2009

Harvest date - September 2009
Grape varieties - Aragonês, Trincadeira and
C. Sauvignon
Yeld - 5.0 Ton. / Ha
Vinification - After rigorous control during the maturation phase, followed by selective harvesting by hand, the grapes are placed in crates (contents 15 kg per crate). Next they are removed from their stalks, crushed and then stored in stainless steel fermentation tanks, in which the temperature is maintained at between 26º and 28º
Maceration time - The maceration was done between 18 and 20 days
Ageing - The wine aged in French oak barrels for 6 months
Bottling date - July 2010
Alcohol content - 14.0
Total acidity - 5.4
PH - 3.53
Residual sugar - <2g/l
Production - 10.000 bottles
Tinto de 2008
Porta de Santa Catarina Red 2009 Selection

Harvest date - September 2009
Grape varieties - Aragonês, Alicante Bouchet, C. Sauvignon, Syrah, Touriga Nacional
Yeld - 5.0 Ton. / Ha
Vinification - After rigorous control during the maturation phase, followed by selective harvesting by hand, the grapes are placed in crates (contents 15 kg per crate). Next they are removed from their stalks, crushed and then stored in stainless steel fermentation tanks, in which the temperature is maintained at between 26º and 28º
Maceration time - The maceration was done between 18 and 20 days
Ageing - The wine aged in French oak barrels for 6 months
Bottling date - March 2010
Alcohol content - 14.0
Total acidity - 6.0
PH - 3.44
Residual sugar - <2g/l
Production - 16.000 bottles
Branco 2010
Porta de Santa Catarina White 2010 Selection

Harvest date – First week of September of 2010
Grape Varieties – Arinto 30%, Antão Vaz 20% e Roupeiro 50%

Yield – 6 tons/Ha
Vinification – Following rigorous control during the maturation phase, the grapes are selectively harvested by hand, then placed in crates (contents 15 Kg per crate). They are immediately pressed and the must is left to ferment in stainless steel tanks under controlled temperature conditions (fermentation at 16-18ºC)
Bottling date – January 2011

Alcohol content – 12,5%
Total acidity – 5,6
pH – 3.48
Residual sugar - <2g/l
Production – 10.600 bottles