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Bernardo CabralFrancisco BaptistaJaime Quendera  
Search results ("azul portugal")
were found: 82  

Wines: 20 record(s) found.

Producers: 1 record(s) found.

Grape varieties: 9 record(s) found.

Regions: 5 record(s) found.

Winemakers: 4 record(s) found.

Contents: 12 record(s) found.

News: 31 record(s) found.

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Azul Portugal Alentejo
Destemming and crushing; 12-hour pre-fermentation maceration at 34ºC to take advantage of the natural endogenous enzymes; inoculation with selected yeasts; fermentation for a minimum period of 10 days at 22º-24ºC
Azul Portugal Alentejo Reserva
Destemming and crushing; fermentation with use of selected yeasts, control temperature and slight remontage. Post fermentation maceration for approximately 3 weeks

Azul Portugal Bairrada
Traditional fermentation with extended but soft skin contact for 5 days. Alcoholic fermentation at controlled temperatures of 28ºC
Azul Portugal Dão
Total destemming, fermentation at controlled temperatures of 22º-25ºC

Azul Portugal Do Tejo Tinto
The grapes are destemmed and crushed followed by fermentation at controlled temperatures. Pneumatic pressing, malolactic fermentation and storage in stainless steel vats
Azul Portugal Douro
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

Azul Portugal Douro Reserva
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 Espumante Branco Bairrada Bruto
Pressed grapes directly to pneumatic press, just gathering the must of the dripping and first pressing, up to 0,5bar, then fermenting in stainless steel vats at controlled temperatures of 18ºC

Azul Portugal Espumante Rose Bairrada Bruto
Total destemming, soft pneumatic pressing, natural decantation. Alcoholic fermentation at 18º and spumantization through the classical method. Only 40% of the flower must used.
Azul Portugal Palmela Branco
Slight fermentation in stainless still vats at controlled temperature 16-18ºC
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