Pinta Negra Red has a red ruby colour. Young and fresh aromatic expression with prevailing floral notes and wild berries. Its medium body shows delicate tannins, expertly balanced with wild fruit, delivering an intense and vibrant finish.

Beautiful ruby color. On the nose is fresh and intense, with floral notes. In the mouth, it is fine and somewhat spicy, with ripe fruit well integrated with tannins and very good acidity.

Ruby-violaceous wine of medium intensity. Aromatically it is pure and exuberant, full of expressive fruit and some fresh vegetable, suggesting notes of currant, black cherry, raspberry, rock rose, and field flowers. The mouth has acidity, body, and polished tannins, and the purity of the fruit runs through the entire tasting, revealing a frank and uncomplicated wine, with the power of...

Very intense and vivid color. The aroma shows great complexity, with plum and red fruit aromas. Very elegant on the palate, with great structure, firm freshness and with velvety tannins. It is subtle, with intense fruit flavors and impressive acidity.

Upon tasting, Camelias Cabernet Sauvignon impresses with its softness and harmoniously balanced tannins. The fruit-forward nature of this wine provides a pleasing counterpoint to its tannic structure, resulting in a well-rounded palate experience. The lingering fruity aftertaste serves as a gratifying conclusion to each sip, enticing the drinker to continue their exploration of this...

Pouring a glass unveils a melody of alluring aromas ranging from ripe red fruits to subtle spices, inviting one to dive into its layered complexity. The palate is embraced by a cascade of flavors—blackberries, plums, and a hint of pepper—all harmoniously intertwined. Its balanced tannins and resplendent finish elevate it to a Portuguese wine of unparalleled elegance and enjoyment.

This Winemaking product has a clear and ruby colour, and has an intense and fresh aroma that includes citrus and resinous aromas, notes of bergamot, mint and eucalyptus. The grapes are totally destemmed and gently crushed, then given a brief pre-fermentative maceration followed by fermentation in tanning for 6-8 days at a controlled temperature of 28 ° C. After this, a post-fermentative...