Red

80% Aragonez, 20% Alicante Bouschet. Vines planted in 2002. Tended in sandy and loam soil at 250 m (820 ft) elevation.

Dark garnet tinged purple. On the nose, lush blueberry, plum and red cherry aromas, overlaid with slate mineral. On the palate, a core of red cherry and blueberry fruit is wrapped with hints of fresh tobacco, black pepper and spice. Plush and refreshing all at once.

The fruit for Aplanta comes from a community vineyard, creating a liquid link between the person enjoying this wine and the beautiful story of Aldeia da Luz and its people. Emblematic of the style of the area, this wine is proof that ?????it takes a village!????? Aplanta is also part of the "Vinos Regionales" collection by Vinos del Atlantico. This special collection celebrates the natural beauty of each region in its purest form without manipulation. The wines are balanced, ready to drink, yet they are full of soul and character. The mission of this regional collection is to preserve the land, its people, and their traditions.

Organic / Natural 

Vinhao 50%, Alvarelhao 20%, Arinto 30%
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration  then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5¨¬C. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

It's a touch ironic that Portuguese reds have been somewhat of a rarity on these shores, considering the long history the country has of producing exciting wine. Here's a chance to jump in and see what the quaint country next to the Atlantic has to offer. - PJ

Blend of: Tinta Roriz, Periquita (Castelao), and Cabernet Sauvignon

Organic / Natural

40% Touriga Nacional, 40% Tinto Roriz, 20% Alicante Bouschet aged in large wooden vats called “dornas”. A fresh and bright medium-bodied red with tons of character. 12% abv

Organic

Touriga Franca, Tincadeira, Alicante Bouschet and Syrah
VINEYARD
This red is made from their estate fruit in Vidigueria and is a blend of Syrah, Touriga Franca, Trincadeira and Alicante Bouschet.
SOIL
A mix of granite and limestone rich soils.
VITICULTURE
Organic and regenerative farming. Harvests are done by hand and at night.
VINIFICATION
The wine is fermented spontaneously with 30% whole cluster and gentle extractions.
AGING
The wine ages in old French oak for 12 months before blending and spending an additional 12 months in stainless steel.
NOTES
2020 is the first harvest after changing to regenerative organic farming.

Organic / Biodynamic / Natural

#1 on James Suckling's Top 100 Wines of Portugal

97 points James Suckling
Earthy with dried flowers, very complex, with red fruit and darker tones in the background. The palate is tender and refined, medium- to full-bodied, with supple, chalky tannins and a delicate yet substantial thread of dark fruit. A beautifully pure and energetic expression of baga. Sourced from three vineyards, 100 to 140 years old, planted on clay-limestone soils. The grapes are partially destemmed, fermented in open wood lagares, and aged 12 to 18 months in 500- and 1,500-liter used oak barrels. From biodynamically grown grapes, Demeter and Ecocert certified. Drink now or hold.

Organic / Biodynamic / Natural

100% Baga sourced from limestone vineyards close to sea level • 100% destemmed • individual vineyards fermented separately in stainless steel tank with light extraction over a long maceration but low extraction • final blend made after short elevage in tank

100% Touriga Naçional. Sustainably grown vines on average 30 years old .Tended in schist rocky soil at 300-400 m (984 -1,312 ft) elevation. 30 day maceration with spontaneous wild yeast fermentation. Cold stabilized, and racked to stainless steel for 3 months. Bottled unfined and unfiltered.

Dark purple. On the nose, fresh boysenberry, blackberry, plum and blueberry are commingled with a ferrous mineral note and wild notes of beef blood, anise and rose petals. On the palate, intense and lush, but light on its feet. The blue and black fruit are framed beautifully by fresh flowers and slate-tinged mineral. Finishes long, with a whiff of white pepper.

This is an expression of Portugal’s most well-known grape, Touriga Naçional, that manages to be both evocative of the terroir of the Alentejo and a uniquely fresh take on the “king of Portugal.” Carbonic maceration and careful attention to maintenance of acidity give this wine a beautiful duality of ripe fruit paired with floral and even juicy citrus notes. An excellent red wine for white wine lovers.

Organic

A blend of the native varietals Ja??n and Tinta Roriz. Fermentation occurs in stainless steel tanks and traditional, open-topped stone lagares. Most of the grapes are destemmed before fermentation. The grapes undergo seven to 28 days of skin contact. aging for 6 months in cement and used barrel. A full but restrained mouthfeel reveals delightful plum and black currant notes. Intriguing herbal, or garrigue, element coyly pokes its head out. This is a dry, easy-drinking value from Portugal that may surprise you with how much it has to offer. It surprised me!

Natalia Jessa is the mastermind behind Gota which has a simple yet bold objective: craft aromatically-driven, authentic fine wines of Portugal, while remaining value-conscious. Her many prior travels throughout Portuguese wine country on behalf of one of Europe?????s major food markets enabled Natalia to develop invaluable relationships and gain access to some of the most exciting and as-of-yet undiscovered wineries and vineyards. She collaborates with them, as negociant, to select grapes that capture the optimal expression of a vintage. Vineyards are dry-farmed. Vines are ungrafted. To preserve fruit aromatics, winemaking utilizes ambient yeast and minimizes oak use. Adhering to tradition, wines are varietal blends and grapes are only native (no international varietals). Gota means "drop", referring to the humble origins of this project.

This blend brings together the aromatic intensity of Touriga Nacional, sophisticated delicacy of Tinta Roriz (better known in Spain as Tempranillo), and the structure and elegance of Touriga Franca. Fresh red fruits on the nose persist through the palate, announcing a young, energetic wine with swirling, well-integrated tannins and a lovely, long finish. - Winery

Organic

92+ points Wine Advocate
The very young and just bottled 2024 Dócil, still undeveloped, is closer to the original idea to produce a kind of Kabinett trocken with Loureiro grapes with contained ripeness and high acidity counterbalanced by a little residual sugar, only around three grams; they experimented from completely dry to 18 grams, and this is the one they liked the most in terms of balance. They did a soft pressing, no maceration, to have elegance and a little volume. It has very good balance. The source of the grapes changed to a more Atlantic location from this vintage, and the year was also cooler than 2022.

Organic

A light-bodied, chillable red with a crunchy acidity.
Very old vines 80-100+ years old grown on granite slopes of the Serra de Estrela. There are several varieties here but mostly Baga and Jaen. Natural fermentation in lagares with 20% whole clusters. A long maceration time but without extraction. The wine finishes fermentation and malo in casks.20 months aging in in old barriques and a 2500L old wooden vat. The wine is bottled unfiltered.
11% abv

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This is a concentrated wine that has fine tannins that are integrated with the ripe blackberry flavor. It is rich and dense in feel, with a succulent texture. A fruity blend of four varieties, including the rare Caladoc, the wine is lightly structured with spice and tannins to support the red-berry fruits. Drink now.

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Wine is aged in French oak barrels from Seguin Moreau of 225 Lt for 3 months.

A batch of Aragonez and Trincadeira and a small percentage of Alicante Bouschet. After fermentation in stainless steel vats, a small part ages in French oak barrels. Aroma of ripe plums, black fruits, spices, a set with freshness structured with irreverent young tannins without losing the seduction of the warm lands of the Alentejo.

Organic

With an elegant and attractive profile, it shows our commitment to sustainability and preservation of the environment. A combination of Aragonez, Trincadeira and Alicante Bouschet, the classic and timeless blend from Alentejo from the organic vineyard Vinea Maria. Fermented in stainless steel vats and aged for 12 months in new and used French oak barrels. Notes of black fruit jam, intense earthy perceptions, mint, green coffee and toast. In the mouth, it is structured, elegant, fresh and with a long finish.

100% Baga made via Methode Champenoise to produce a savory and juicy sparkling red wine. Baga is typically known for its deep structure, but these grapes were chosen for their high acidity and good fruit potential. The base wine was initially fermented in stone lagares then transferred to 3k liter old oak tonels to complete fermentation. Secondary fermentation occurs in bottle to add sparkle. This is a Brut Natural so there is no added sugar. The Bruto Natural Tinto jumps out of the glass with bright and brambly fruit. The palate is generous and savory with excellent length.

A wine which pays homage to the adventure of the Portuguese sailors that explored the world in the XV Century. The route from Europe to the Indian Ocean - known as the "Silk & Spice Route" - was pioneered by Vasco da Gama who rounded the Cape of Good Hope in 1498. Flavors like nutmeg, cinnamon and pepper changed world cuisine, while silk from China became prized for its luxurious touch. An original XV century map on the label shows the Bay of Bengal, separating South and Southeast Asia, and the Portuguese coat of arms, a historical graphical element dating to 1248.

A slightly sweet red.

This blend of wines from Dao, Bairrada and Lisboa is ripe, full of black fruits and with subtle signs of the wood aging.... it is warm with its own spiciness as well as as a juicy aftertaste.