Winery: Herdade do Esporão
Grape Varieties: Aragonês/Trincadeira/Castelão
Harvest: 2009
Region: Alentejo
Country: Portugal
Certification: Regional
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Intense ruby colour.
Aroma: Subtle aroma of red berry fruits with balanced notes of American oak adding complexity.
Palate: Rich flavours of ripe red berry fruits with good depth and a soft tannic structure.
Dishes: Versatile, accompanies since Pizzas and Pastas until typically full plates as the Chick-pea Stew, passing for the opulence and elegance of the Hunting, becoming more easy the choice of the wine to increase the pleasure of the meal.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 5.040.000 litres.​
Soil Type: Granite/schist base, clay/loam structure.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 50 hl/ha.
Vinification: Destemming, crushing, alcoholic fermentation in stainless steel tanks with controlled temperatures and regular pumpovers, malolactic fermentation, 6 months ageing in a mix of stainless steel tanks with micro-oxidation and american oak barrels​.
Chemical Analyses: Alcohol: 14%; Total Acidity: 6,04 gr/l; Volatile Acidity: 0,48 gr/l; Total SO2: 50,0 mg/l; pH: 3,64; Dry Extract: 28,5 gr/l; Reducing Sugar: 1,9 gr/l; Free SO2: 35,0 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Aragonês/Trincadeira/Castelão
Harvest: 2009 
Region: Alentejo 
Country: Portugal 
Certification: Regional
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Intense ruby colour.
Aroma: Subtle aroma of red berry fruits with balanced notes of American oak adding complexity.
Palate: Rich flavours of ripe red berry fruits with good depth and a soft tannic structure.
Dishes: Versatile, accompanies since Pizzas and Pastas until typically full plates as the Chick-pea Stew, passing for the opulence and elegance of the Hunting, becoming more easy the choice of the wine to increase the pleasure of the meal.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 95.000 litres.​
Soil Type: Granite/schist base, clay/loam structure.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 50 hl/ha.
Vinification: Destemming, crushing, alcoholic fermentation in stainless steel tanks with controlled temperatures and regular pumpovers, malolactic fermentation, 6 months ageing in a mix of stainless steel tanks with micro-oxidation and american oak barrels​.
Chemical Analyses: Alcohol: 14%; Total Acidity: 6,04 gr/l; Volatile Acidity: 0,48 gr/l; Total SO2: 50,0 mg/l; pH: 3,64; Dry Extract: 28,5 gr/l; Reducing Sugar: 1,9 gr/l; Free SO2: 35,0 mg/l.

​​​download pdf​​​​​​​​​​​​​​

Winery: Herdade do Esporão
Grape Varieties: Aragonês/Trincadeira/Castelão
Harvest: 2009 
Region: Alentejo 
Country: Portugal 
Certification: Regional
Wine Maker: David Baverstock / Luís Patrão
Colour/Condition: Intense ruby colour.
Aroma: Subtle aroma of red berry fruits with balanced notes of American oak adding complexity.
Palate: Rich flavours of ripe red berry fruits with good depth and a soft tannic structure.
Dishes: Versatile, accompanies since Pizzas and Pastas until typically full plates as the Chick-pea Stew, passing for the opulence and elegance of the Hunting, becoming more easy the choice of the wine to increase the pleasure of the meal.
Temperature for serving: 16 - 18ºC.
Quantity Produced: 225 litres.​
Soil Type: Granite/schist base, clay/loam structure.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 50 hl/ha.
Vinification: Destemming, crushing, alcoholic fermentation in stainless steel tanks with controlled temperatures and regular pumpovers, malolactic fermentation, 6 months ageing in a mix of stainless steel tanks with micro-oxidation and american oak barrels​.
Chemical Analyses: Alcohol: 14%; Total Acidity: 6,04 gr/l; Volatile Acidity: 0,48 gr/l; Total SO2: 50,0 mg/l; pH: 3,64; Dry Extract: 28,5 gr/l; Reducing Sugar: 1,9 gr/l; Free SO2: 35,0 mg/l.

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Winery: Herdade do Esporão
Grape Varieties: Antão Vaz / Roupeiro / Perrum
Harvest: 2010 
Region: Alentejo 
Country: Portugal 
Certification: Regional
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Light straw colour.
Aroma: Fruity aromas of citrus and peaches.
Palate: Intense, elegant and well balanced palate.
Dishes: Accompanies since the shellfishes and fish, until unctuous cheeses, passing through the simplicity of vegetarian dishes, being capable to providing a variety of gustative meetings.
Temperature for serving: 10 - 12ºC.
Quantity Produced: 900.000 litres.​
Soil Type: Granite and schist based with clay loam soil.
Pruning System: Bilateral cordon.
Average age of vines: 15 years.
Average Yield: 45 hl/ha.
Vinification: Destemmed, must chilled, membrane pressed, cold settled, fermented in stainless steel tanks with temperature control, centrifuged off gross lees, fining, cold stabilized and early bottling​​.
Chemical Analyses: Alcohol: 13%; Total Acidity: 6,6 gr/l; Volatile Acidity: 0,35 gr/l; Total SO2: 148 mg/l; pH: 3,25; Dry Extract: 21,00 gr/l; Reducing Sugar: 3,5 gr/l; Free SO2: 35 mg/l.

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