Praia Vinho Verde NV
| Country: | Portugal |
| Region: | Vinho Verde |
| Grape Types: | Lourerio Trajadura |
| Winery: | Praia |
The Wine is made from 40% Arinto, 30% Loureiro, 20% Trajadura and 10% Azal. The grapes are pressed at low pressures. The must is then clarified and fermented at controlled temperatures with selected yeasts. Before bottling, the wine is filtered and cold stabilized.
The grapes are carefully selected from the best vineyards of the Vinho Verde region - the most extensive in Portugal.
Praia, which means "beach" in Portuguese, is a smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing.
The wine is ideal as an aperitif or throughout a meal, especially with fish, seafood, white meat and salads. Due to it freshness, it is particularly pleasant in a relaxed and informal ambiance.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
"Full of fruit, a lasting peach flavor targeted with laser like acidity through the finish. It has the bite of salty ocean air and a lot of zing. For langoustines."
What: a range of top-notch Vinho Verde and Douro wines at prices that encourage overindulgence.
Standout: Made from the Guedes family's best selection of fruit, is filled with peach fruit and saline acidity.
From Penafiel, northeast of Porto, in the hills of Vinho Verde.
- Wine & Spirits, June 09 - VALUE BRAND
92 pts - TOP 100 VALUES OF THE YEAR
"It's rare to find a vinho verde – the famously light and refreshing "green" white wine of Portugal – that isn't delightful, but this is one of the best of the breed. And there's no better time to quaff these wines than in the spring and summer. This version is lightly effervescent, with a lively acidity that wakes up the palate. It combines lime and peach flavors with a whiff of sea breeze. Somehow it manages to be both ethereal and penetrating. The ultimate picnic wine? Perhaps. It begs to be drunk outdoors."
- The Baltimore Sun (April 23rd 2012)
The Praia Estate
The winery is a family business started in 1947, but the Guedes family has been producing wine for more than three centuries. The premises are located in the heart of the Vinho Verde region.
"Leading producer of Vinho Verde in Portugal; quaffable wines for every day."
- Anthony Dias Blue's pocket guide to wine 2006
The Praia Vineyard
The family owns 120 hectares (296.4 acres) of vines. The ancient vines hanging on trees were replaced by trellised vines stretching along the wires. The wine from the estate will be born from these grapes and sent to the remotest parts of the world, taking with it a little of the warmth of the sun, the freshness of the soil and the scent of the land of its birth.
The Vinho Verde region is one of the most extensive European Wine Regions, situated in the North of Portugal between the Minho and Douro rivers, and limited on the Eastern side by the mountains of Marão and Gerês, which detain the moist winds from the Atlantic. The Atlantic climate and the granitic soil are the main factors that give the Vinho Verde its highly appreciated characteristics : a young, fresh wine, with low alcoholic graduation and a slight fruity aroma. From the 300 million liters of wine produced annually in this region, Quinta da Aveleda produces and bottles about 10 million.
The house style is one of fruit forward Cabernet Franc aromas and flavors. This medium bodied and silky wine is filled with strawberries, red currants and cherries on the palate, and has an elegant finish.
Both light and dark meat pair incredibly well with this wine. Fish, cheese and stewed fruits such as strawberries, raspberries, or yellow peaches are a wonderful accompaniment to this well balanced wine.
Our Cabernet Franc with its bright intense purple color, offers complex and mineral aromas and finally red fruits scents like blackcurrant and blueberry.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.
Vines are located outside the AOC boundaries, hence the wine is classified as Vin de France.
Classic red vinification and Maturation in stainless steel vats.
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with roasted meats, « charcuteries » or any good cheese.
Segries Lirac Rouge Cuvee Reservee is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Mourvèdre
Dark garnet in color. Expressive Red fruits and spicy. Sweet tannins and good length
Ageing up to 10 years
Vineyards Clay and limestone Area: 24 hectares Age of Vines: 80 years Yeild: 24 Hl/Ha Production: 570 Hl Harvest and VInification Harvest by hand and 100% destemmed. Maceration for 21 days in cement tank - Fermentation with controlled temperature at Château de Ségriès.
Pairs well with Stews, Grilled meats, Game, Various cheeses
Bernardins Dry Muscat Dore des Bernardins is made from 100% white Muscat petit grains.
Doré des Bernardins is a dry white wine that is only produced in years when the Muscat à petit grains crop is large enough. Grapes are picked at the same ripeness level as for the Vin Doux Naturel. In contrast to Muscat de Beaumes de Venise, the fermentation isn’t stopped, giving a fruity dry wine with intense Muscat aromas.
Dry Muscat with a fruity, nice perfume, honeysuckle and melon aromas, lively rounded mouth-feel. Elegant, fresh and medium-bodied.
Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.
Terroir
On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.
In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques. Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
Winemaking
Our Doré des Bernardins is a dry white wine that we only produce in years when the Muscat à petits grains crop is large enough. We pick the grapes at the same ripeness level as for the Vin Doux Naturel. In contrast to Muscat de Beaumes, the fermentation isn’t stopped, giving a fruity dry wine with intense Muscat aromas.
Nicely chilled, this dry white wine is great as an aperitif or with asparagus, seafood, king prawns, fish.
Bonny Doon Gravitas White Blend 61% Semillon, 35% Sauvignon Blanc, 4% Gewürztraminer
The nose has the haunting perfume of magnolia flowers and scent of white peaches, with suggestions of ripe Bosc Pear, sweet green grass, exotic saffron and a touch of lavender honey. But wait, there’s more: A bit of bergamot orange blossom, jasmine, and key lime custard, quince and Madagascar vanilla. These aromas are echoed on the palate adding a light, deft, fresh acidity; a savory wine, perfect with all manner of seafood and lighter entrées.
Pairs with oysters, cassoulet, grilled veggies. Staff favorites include blackened fish tacos - or if you're feeling fancy, lobster tacos!
Praia Vinho Verde Rose is a blend of 25% Vinhão, 50% Espadeiro Tinto, 25% Borraçal.
Praia means "beach" in Portuguese.
The wine shows a refined fresh pink color and a clear appearance. The fruity style is enhanced by notes of raspberries and strawberries. It is well balanced on the palate presenting a crispy acidity that highlights the wine's great freshness. The after-taste is harmonious, showing a soft persistence.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
Praia Vinho Verde Rose is a blend of 25% Vinhão, 50% Espadeiro Tinto, 25% Borraçal.
Praia means "beach" in Portuguese.
The wine shows a refined fresh pink color and a clear appearance. The fruity style is enhanced by notes of raspberries and strawberries. It is well balanced on the palate presenting a crispy acidity that highlights the wine's great freshness. The after-taste is harmonious, showing a soft persistence.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
Carmo Vinhos Madeira Verdejo 10 Yr an amber medium dry wine with medium body and acidity. Rich aroma and flavor of dried fruits, nuts and caramel, showing a vibrant character, lengthy and well balanced. An excellent aperitif or as an accompaniment to pates.
Lima Adega Vinho Verde is made from 80% Loureiro and 20% Trajadura
All Vinho Verde (or green wines – meaning young, not green in flavor) are the best in the first 18 months. The wine is fresh, crisp, lively with a touch of spritz. It has some very interesting aromas of stone fruit and lime.
Portuguese Vinho Verde with a screwcap!
Loureiro: Loureiro is a white vine variety grown in the northern region of Portugal that produces an aromatic bay leaf scent. The pale-skinned variety is used to make the Vinho Verde white wine that of the Minho region.Traditionally, Vinho Verde wines include Trajadura and Pederna, but varietal Loureiro wines are becoming increasingly popular. The Loureiro variety is also grown in smaller batches in Galicia, which sits to the north of border of Spain. Loureiro variety grapes are high in acid and is sometimes called "Branco", "Marques", or "Redondo". In this region, the variety is used to create the Rias Baixas white wine, and is typically blended with the variety, Albarino. The wine works perfectly with fish, grilled good, sushi, shellfish, salads or fruits. The wine also pairs nicely with clams and white wine or fresh spring rolls. The variety is high in acidity and is typically bottled with a shot of carbon dioxide to maintain the quality of the wine and to give it a nice, bubbly texture. The taste of the wine includes aromas of citrus, tropical fruits and a mineral tone, and also has hints of floral aromas.
Trajadura: Trajadura is a white grape varietal also known as Treixadura. Trajadura originates from Portugal, particularly the Northern region. Trajadura is most famously used in Portugal's Vinho Verde wine, but Trajadura is also utilized in blends to add fullness and brisk citrus flavor. The low acid content in Trajadura, combined with a higher alcohol content make it an ideal and rare blending component in this particular climate region. When Trajadura is blended with Loureiro and Albarino it is the perfect balance for Vinho Verde. In Spain, Trajadura is called Treixadura and is most commonly found n Rias Baixas and Ribeiro. Spain also takes advantage of the blending characteristics while combining with Albarino, Abillo, Lado, Macabeo, Godello, and Torrontes. The Trajadura vines are recognized by average sized bunches that are dense with moderately sized berries. Trajadura ripens early, so to keep the acidity, it must be harvested rather early. The flavor profile for Trajadura will consist of apricot, peach, apple, lemon, and pear.
With low alcohol, it is best as an aperitif or with seafood. Definitely a summer drink.
Lima Vinho Verde Rose is made from 75% Souzao, 15% Borraçal and 10% Espadeiro.
It is a blend of 75% Souzao (same as Vinhao), 15% Borraçal (which is also known as Caino Tinto) and 10% Espadeiro:
Souzão (or Sousão or Vinhão) is a Portuguese wine grape that is used in the production of port wine. While originating in the Minho regions, it is used primarily in Australia, California and South Africa. In Portugal, it is also an authorized planting in the Douro, and Dão-Lafões area (Vinho do Dão). The grape is known for the deep color it produces in a wine as well as its coarse and raisiny taste.
Caiño tinto (also known as Borraçal) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the Denominación de Origens (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity.
Espadeiro is a red Portuguese wine grape planted primarily in the Minho region for making Vinho Verde. It is also grown across the border, in Spain, in Galicia where it is used to make light bodied wines.
Pale Yellow color with fresh green tones.
Very aromatic, with citrus, tropical fruit, tangerine, lemongrass and lemon thyme. Fruity notes with anise and minerals, typical of the Verdejo grape. Fresh in the mouth, the wine is slightly fizzy, with an excellent balance between acidity and sweetness.
100% Verdejo from the Rueda region.
Vine density: 2,222 vines per hectares
Yield: 9,000 kilos per hectares
Machine harvested
Selected yeast
Fermentation lasts between 6 and 8 days.
Total Acidity: 6.8 g/liter
Pairs with appetizers, dessert or light meal.
Fresh with an intense fruity character. Very mineral wine with notes of apple, plums, peach, combined with a still dominant citric profile. Magnificent volume with an elegant and delicious unctuousness. Fantastic finish, long and aromatic. Very good balance between acidity and dryness/sweetness although the wine almost doesn’t have residual sugar.
Alcohol content: 12.5 % Vol.
pH: 3,41
Total Acidity: 6 g/L tartaric acid
Volatile Acidity: 0,36 g/L acetic acid
Average age of the vines is 20 years old, all planted on alluvium (stream deposit) consisting in gravelly and sandy soils.
Grapes were transported to the winery immediately after the harvest in small size boxes. They were smoothly pressed before fermentation in stainless-steel tanks, with temperature control. Selected yeasts were added for the fermentation.
Fish and seafood are strongly associated to the white wine consumption. With Reguengo de Melgaço Alvarinho wines it’s not different. They usually make wonderful pairings with fish and seafood main courses.
However, other pairings are also recommended.
Salads, fruit, white meats, are also great companions for Reguengo de Melgaço Alvarinhos. The volume, attack and intense flavour of these wines allow even more unconventional pairings for white wine, such as heavier meat plates.
Review:
"The 2015 Alvarinho is dry and comes in at 13% alcohol. This is nicely structured, but it is most impressive for its expressive fruit. Ripe and delicious, with a solid mid-palate and crispness on the edges, this is a beautifully crafted Alvarinho. It should hold for several years, but it is hard to resist now. - Mark Squires"
- eRobertParker (Issue #225, June 2016), 90 pts
- back
Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Gagliasso Torriglione Barolo is 100% Nebbiolo
Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.
The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.
Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.
