Casa de Mouraz Tinto 2009

Varieties: Tinta-Roriz, Touriga-Nacional, Jaen, Alfrocheiro  e Água-Santa.

Tasting notes: Presents an intense aroma of red fruit, plum and rosemary, with notes of dark chocolate. In the mouth it shows character, with ripe, firm tannins and a long finish.

Gastronomy: Perfect for dishes of goat meat, lamb or veal.

Casa de Mouraz Rosé 2010

Varieties: Touriga-Nacional, Jaen, Alfrocheiro, Tinta-Roriz e Água-Santa.

Tasting notes: Bright pink color, an intense aroma of raspberry, red apple and strawberry. It is fresh and complex in the mouth with a long finish.

Gastronomy: Perfect with Asian food and exotic flavors. and with barbecue or white meat.

Casa de Mouraz Branco 2010

Varieties: Malvasia-Fina, Encruzado, Bical, Cerceal-Branco.

Tasting notes: Yellow color with reflections with very bright citrus bouquet of lemon peel, rose, melon and pear, with hints of spices. Fresh mouth, mineral and full-bodied. Extended and refined finish.

Gastronomy: 12°-14°C, with cheese, pasta and oil fish.

Blanc de Noir

Varieties: Aragonêz.

Tasting notes: Lemon colored with a slight shimmer of red that reveals the origin of the Blanc de Noir from red grapes. Light, fresh and fruity with a delicate aroma of red berries.

Gastronomy: It should be served at room temperature between 10 ° C and 12 ° C, to accompany fish dishes and seafood.

Casa de Mouraz Encruzado Branco 2010

Varieties: Encruzado.

Tasting notes: Yellow color with reflections bright citrus. Balsamic aromas, with notes of citrus peel, melon, pear and roses. Fresh mouth, mineral and full-bodied, with a very extended and refined finish.

Gastronomy: 12 ° -14 ° C. Delicious with cheese, pasta, oil fish and white meat dishes.

HDL Vinho Tinto

Varieties: Aragonez

Tasting notes: Ruby color, aroma of red fruit, complex, jam, vanilla, good acidity and long finish.

Gastronomy: It should be served at a temperature of 16 ° C to 18 ° C, to accompany meat dish and cheese.

HDL Reserva

Varieties: Aragonez, Syrah, Touriga Nacional e Alicante Bouschet.

Tasting notes: a Ruby color, ripe red fruit, good tannins, good complexity and acidity, lingering flavor. Aged in barrels of French and American oak for 12 months.

Gastronomy: It should be served at room temperature between 16 º C and 18 ° C to accompany meat dish and cheese.

Encostas do Vale Godinho 2008

Varieties: Castelão (Piriquita).

Tasting notes: The careful vinification in tanning, resulting in a wine with youth and aroma of ripe red fruit, but already showing some progress. Comes in ruby red color with fruity nose, soft and persistent on the palate.

Gastronomy: Drink with meats.

Maximo’s Branco 2009

Varieties: Arinto e Fernão Pires.

Tasting notes: Has a pale straw color citrus, with a very fruity aroma and complex flavor fresh and persistent.

Gastronomy: Great addition to all fish dishes and some meat, especially roasts. It can also act as an excellent appetizer. It should be served between 11 ° C and 12 ° C temperature.