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Wines

our wines

A premium selection of wines produced in Portugal, at Quinta do Monte Travesso

Travesso Tinto
2018

After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control is followed.

Rosé
2019

After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.

Travesso Branco
2019

After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.

Quinta do Monte Travesso Branco
2019

After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.

Quinta do Monte Travesso Judith Tinto
2015

After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control follows.  prolonged fermentation in lagares, with temperature control.

Quinta do Monte Travesso Tinto
2018

After careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; decantation follows for 24 hours; prolonged fermentation in stainless steel vats with temperature control.

Quinta do Monte Travesso Reserva Tinto
2018

After a careful collection of the grapes in small capacity boxes, the grapes are fully destemmed; stainless steel fermentation with temperature control follows.  prolonged fermentation  (part in mills, part in small capacity vats) with temperature control.

Quinta do Monte Travesso Reserva Branco
2017 Vinhas Velhas

After a careful collection of the grapes in small capacity boxes, the grapes are pressed without destemming; followed by decanting for 24 hours; start of stainless steel fermentation soon followed by transition to 500 liters barrels with controlled temperature, where the entire fermentation is gently done; batonnage and continued aging in barrels until the end of April.

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