Aphros-Wine

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PRODUCER: VASCO CROFT
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 14 September 
ALCOHOL: 12,00 % Vol. 
RESIDUAL SUGAR: 2,40 g / dm3 
TOTAL ACIDITY: 6,50 g (Tartaric Acid) / dm3
pH: 3,45
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. Foot treading. After fermentation maceration with skins in inox vats Pressing / Malolatic fermentation / Aging “sur lies” Filtration / Bottling. Aging “sur lies” / Filtration / Bottling. 
PRODUCTION: 3400 litres - 4500 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 10 to 12º C

Tasting Notes: A deep, dark red color with a violet rim.  A vivid nose and palate have a spicy spike under a sappy cassis, sour cherry and wild berry fruit. Showing a creamy softness and mature tannins, without loosing the brilliant acidity with its backbone of granite minerality, this wine has become a new classic among Portuguese wines. 

Gastronomic suggestions: Accompanies Portuguese traditional dishes, as well as Italian, Indian, Thai or any kind of spicy cuisine..

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PRODUCER: VASCO CROFT
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 14 September 
ALCOHOL: 13,00 % Vol. 
RESIDUAL SUGAR: 3,60 g / dm3 
TOTAL ACIDITY: 6,70 g (Tartaric Acid) / dm3
pH: 3,55
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging in French oak barrels for 9 months “sur lies” / Decantation / Bottling.. 
PRODUCTION: 500 litres - 660 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 10 to 12 oC

Tasting Notes:
Intense purple colour, almost touching black. Concentrated aroma showing exotic wild berries jam, vanilla and spices. Elegant, potent, and voluminous in the mouth, with a silky texture. A complex and well structured wine, yet faithful to the irreverent acidity of the Region.

Gastronomic suggestions: Steak with cream, cheese or pepper sauce; herb grilled lamb, game, pasta, Indian and Thai food.

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PRODUCER: VASCO CROFT
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 21th September to 1st October 
ALCOHOL: 12,50 % Vol. 
RESIDUAL SUGAR: 2,30 g / dm3 
TOTAL ACIDITY: 5,80 g (Tartaric Acid) / dm3
pH: 3,55
VINIFICATION: Fermentation with maceration in granite tanks and inox vats at temperatures between 19 and 22ºC / pressing / decantation / bottling
PRODUCTION: 6500 litres - 8600 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 15º C

Tasting Notes: Color intense rubi. Youthful and intense. Explosion of mature wild berries.

Gastronomic suggestions: Accompanies portuguese traditional dishes, as well as Italian, Indian, Thai or any kind of spicy cuisine.

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PRODUCER: VASCO CROFT
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 24September 
ALCOHOL: 13,00 % Vol. 
RESIDUAL SUGAR: 2,60 g / dm3 
TOTAL ACIDITY: 6,70 g (Tartaric Acid) / dm3
pH: 3,37
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging in French oak barrels for 9 months “sur lies” / Decantation / Bottling.. 
PRODUCTION: 2100 litres - 2800 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 10 to 12 oC

Tasting Notes: Intense purple colour, almost touching black. Concentrated aroma showing exotic wild berries jam, vanilla and spices. Elegant, potent, and voluminous in the mouth, with a silky texture. A complex and well structured wine, yet faithful to the irreverent acidity of the Region.

Gastronomic suggestions: Steak with cream, cheese or pepper sauce; herb grilled lamb, game, pasta, Indian and Thai food.


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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: VINHO VERDE - SUB-REGION OF LIMA
VARIETY: Vinhão 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 24 September
ALCOHOL: 12,00 % Vol.
RESIDUAL SUGAR: 1,70 g / dm3
TOTAL ACIDITY: 6,90 g (Tartaric Acid) / dm3
pH: 3,34
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22ºC. Foot treading. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 3.300 litres - 4.400 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 oC

Tasting Notes: A deep, dark red color with a violet rim. A vivid nose and palate have a spicy spike under a sappy cassis, sour cherry and wild berry fruit. Showing a creamy softness and mature tannins, without loosing the brilliant acidity with its backbone of granitic minerality, this wine has become a new classic among Portuguese wines

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: VINHO VERDE - SUB-REGION OF LIMA
VARIETY: Vinhão 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 24 September
ALCOHOL: 12,00 % Vol.
RESIDUAL SUGAR: 1,70 g / dm3
TOTAL ACIDITY: 6,90 g (Tartaric Acid) / dm3
pH: 3,34
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22ºC. Foot treading. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 3.300 litres - 4.400 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 oC

Tasting Notes: A deep, dark red color with a violet rim. A vivid nose and palate have a spicy spike under a sappy cassis, sour cherry and wild berry fruit. Showing a creamy softness and mature tannins, without loosing the brilliant acidity with its backbone of granitic minerality, this wine has become a new classic among Portuguese wines

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / JOSÉ CARVALHEIRA
REGION: VINHO VERDE - SUB-REGION OF LIMA
VARIETY: Vinhão 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 26 to 27 September
ALCOHOL: 11,00 % Vol.
RESIDUAL SUGAR: 6,80 g / dm3
TOTAL ACIDITY: 6,70 g (Tartaric Acid) / dm3
pH: 3,55
VINIFICATION:Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. Foot treading. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 7.500 litres - 10.000 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 12 or 14 boxes
BOXES PER PALETTE: 96 or 112 boxes
BEST SERVED: 12 to 15 oC

Tasting Notes: Opaque violet color. the aroma shows red fruits and some vegetal, with sower cherry and cassis notyes, complexed by spicy and mentholated nuances. On the palete firm yet round tannins prevail, in hand with a crisp acidity that makes this wine enormously gastronomic and persistent.

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