Red wine

HDL - Vinho Tinto Platinum medal at the renowned Decanter World Wine Award (vintage 2018) - it couldn't be better! - Simple brilliance - "Rich violet-red. Scent of ripe cherries, with hints of juniper berries. On the palate, ripe, red blackberry notes and black cherries paired with juicy, soft tannins. High complexity and good length on the palate with a fruity finish. Storage potential 6 years." "Extremely balanced, fruity and tart, delicious, uninhibited fun. "(VINUM) Organic wine: Control body Germany: DE-ÖKO-022/Portugal: SATIVA-PT-BIO-03Vegan wine: We do not use any animal products in winemaking that are used in conventional winemaking, such as gelatin or egg white.Classification:Vinho Regional AlentejanoGrape varieties:Aragonez, Syrah, Alicante BouchetVinification: Strict yield control through consistent pruning and thinning. Hand-picked in the cool morning hours. Fermentation in temperature-controlled stainless steel tanks by means of reassembly. Gentle pressing and 8 months of aging in steel tanks and 10% in French barriques, gentle treatment during winemaking and natural cold stabilization before filling.Floor:slateOenologist: Carsten Heinemeyer and Marta PerreiraViticulture: Helena ManuelPrizes and awards: silver Mundus Vini Biofach 2021/ Bronze IWC 2021/Silver Millésime BIO 2022

Ruby red color, young wine with floral notes and red fruits, harmonious mouth with fruit and very well integrated tannins.Organic control:PT-BIO-03 in Portugal, DE-ÖKO-022 in GermanyVegan wine: In winemaking, we do not use all animal products that are used in conventional winemaking, such as bone gelantine or egg protein.Oenology: Marta Pereira, Carsten HeinemeyerVineyard:Helena ManuelClassification:Vinho Regional AlentejanoVariety:Touriga NacionalSoil: Slate Vinification: Manual and night harvests. Vinification is carried out with temperature control and a soft pedal system in Lagares. The wine is aged for 8 months in stainless steel tanks and 10% of the wine in French oak barrels. Natural cold stabilization process. Easy filtration, subsequent bottling and maturation.Storage potential:Wine ready for consumption, but with a storage potential of at least 10 years. Analysis:2017Alcohol: 15 % v/v Total acidity: 5.5 g/L pH: 3.95Residual sugar: 0.3 g/L 2018Alcohol: 15.8 % v/v Total acidity: 5 g/L pH: 4.02Residual sugar: 1.3 g/L2021Alcohol: 15.5 % v/v Total acidity: 6.4 g/L pH: 3.54Residual sugar: 3.8 g/LRecommendation: Serve between 18 °C to 20 °C.Before consumption, open beforehand (oxygen-let the wine breathe). Ideal for Rojões and Cozido à Portuguesa. In the vegetarian version excellent with paprika stuffed with Serra da Estrela cheese.Storage: The bottles should be stored in a ventilated, dark place with a temperature between 16 and 18 ° C and a relative humidity of about 60%.Awards: HDL Touriga Nacional 2018:  Gold Millesime 2021; Silver Mundus Vini BIOFACH 2021; best organic wine Vinum; best monovarietal Vinum;  best buy VinumHDL Touriga Nacional 2021: Gold Millésime 2023; Gold and best portuguese wine in contest - Mundus Vini Biofanch2023

– Spicy Notes –   tasting notes: “Dark and black red colour. In the nose intense aromas of wild herbs and black pepper, behind that are sweet notes of ripe plums. The wood is perfectly integrated with savoury spiciness. On the palate complex but fresh tannins, accompanied by flavours of dark blueberries and blackthorn. At the final long lasting savoury spice with dense extract sweetness. Cellaring potential 8 years.”   in the press: “Great aromas of ripe berry fruit and herbs, with oriental spices and a touch of balsamic notes. On the palate, velvety and very round. Worn by a lush acid. Has a lot of charm. “(VINUM, 10/2011)   certified organic wine Control Authority: Sativa-PT-BIO-03     classification: Vinho Regional Alentejo   varieties: 75%Syrah, 15% Allicante Bouschet   vinification: Strict crop control starting at pruning and green harvest in July. Only hand picked grapes in the cool morning hours. Slow, temperature controlled fermentation in stainless steel tanks for min 14 days with full skin contact. Gentle press and 24 months maturation in French oak barrels. Minimal treatment during the entire vinification, no fining. Only natural cold stabilisation prior to bottling.   recommendation: Optimal serving temperature between 16° and 18ºC, matches ideally to grilles food, like Portuguese Porco Preto and selected cheeses. It’s recommended to aerate the wine prior to serving.   soil: Red slade with quartz gravel   winemaker: Carsten Heinemeyer prizes and awards:   SELECTION 2012 – HDL Reserva 2008 – **   AWC VIENNA – HDL Reserva 2003 – Gold   WINE MASTERS CHALLENGE 2010 – HDL Reserva 2006 – Silver   Mundus Vini 2006 – HDL Reserva 2003 – Silver      

– Herbal Essence of Portugal – „Dark purple colour with ruby red reflexes, Aroma of fresh forest herbs with hints of eucalyptus and green tobacco leaves. On the pallet ripe black cherries, ripe and soft tannins, good structure and length underlined by juicy flavours of red berries with a delicate mineral finish.“ certified organic wine Control Authority: Sativa-PT-BIO-03 Since 10 years we are certified organic, which means that we are not using any herbicides or pesticides. In plus we are supporting biodiversity in the vineyard by the plantation of autochtonous varieties in and around the vineyard and seeding blossoming plants for suporting bees and other benifical insects. vegan wine We are not using any animal products such as gelantine or egg in the winemaking process. classification: Vinho Regional Alentejo varieties: 100% Aragonez soil: red slate winemaker: Carsten Heinemeyer vinification: Strict yield control through consistent pruning and thinning. Hand picking in the cool morning hours. Fermentation in temperature-controlled stainless steel tanks using reassembly. Gentle pressing and 8 months aging in stainless steel tanks and 10% in French oak barrels, gentle handling during the winemaking and natural cold stabilization before bottling. prizes and awards: SELECTION 2013 Wine Challenge Prowein – HDL Aragonez 2011 – *** (highest score)   SELECTION 2012 – HDL Aragonez 2010 – *** (highest score)   MUNDUS VINI Biofach 2011 – HDL Aragonez 2009 – Gold   WINE MASTERS CHALLENGE 2011 – HDL Aragonez 2009 – Silver  

  HDL Reserva Seleção 2016   “On the nose the wine offers intense aroma of violets and concentrated cherry compote, accompanied by notes of tobacco and discreetly integrated spicy notes from the wood barrels, on the palate immensely juicy with ripe tannins with long persistence. “   Organic wine Control Authority SATIVA-PT-BIO-03     Vegan wine Throughout the whole vinification process no animal products are used.   Classification: Vinho Regional Alentejano – BIO –   Varieties: Assemblage of selected plots of the variety Touriga Nacional with 10% Syrah.   Winemaking: The grapes were harvested by hand in small crates to avoid damage to the grapes. Overnight, the grapes were cooled in the refrigerator and then transported by gravity into the fermenter. The Vinifkation takes place with 35% share of maceration Carbonique by classical fermentation. The young wine is aged for 10 months then in oak barrels and is filled with a gentle coarse filtration. The alcohol content is 14 vol%.   Recommendations Optimal serving temperature 16 to 18 ° C, as a dining companion the wine perfectly matches all strong Mediterranean dishes, whether grilled or even a noble piece of black Iberico pork, Portuguese: Porco Preto. But also as a wine simply to relax by the fireplace Reserva Selecao is excellent. Previous decanting is recommended.   AwardsHDL Reserva seleção 2016: Grand GOLD, best of the show - Mundus vini biofach 2019; SILVER - Mundus Vini Spring tasting 2019; SILVER - Wines of Portugal contest 2019; BRONZE - Decanter 2019HDL Reserva Seleção 2019: GOLD - Mundus Vini Spring tasting 2023; Silver - Decanter 2022; Silver - IWC 2022  

ARACELIS  is the name of a small mountain with a little chapel near the Herdade dos Lagos. A traditional pilgrimage by horse and carriage takes place over our country every year. From the top of the mountain you have a wonderful, wide view of the landscape. Selected Alicante Bouschet grapes are hand picked at night. The then fresh, cool grapes are processed in the early morning hours. Alicante Bouschet is characterized by the fact that not only the grape skin, but also the pulp is red - the resulting wine has a strong color and a pronounced fruity aroma. So far we have mostly used Alicante Bouschet as a blend partner for our reserves. We have only grown about 2 hectares, the areas are right next to our house and are therefore under our special observation.The 2020 vintage was of such good quality that, after about 6 months of maturation in French oak barrels, we chose the Alicante Bouschet as our personal anniversary wine with a new hand-drawn label that illustrates our (sometimes not entirely easy) path of the past decades.Tasting notes Deep and intense violet color. Black fruit aroma with hints of cocoa and smoke. Complex on the palate, with persistent and young tannin, with aging potential. Vinification Handpicked grapes under cool conditions at night. Vinification in open top fermenters by manual punching system. The wine is aged for 6 months in French oak barrels. Natural cold stabilization process. Gentle filtration, subsequent bottling, and bottle ageing. Potential Wine ready to be consumed, with great storage potential (10 years). Analyses Alcohol: 14,5 % v/vTotal acidity: 6,2 g/LpH: 3,56Residual sugars: 0,6 g/L Recommendation Serve between 14ºC to 18ºC.Ideal to accompany with roasted lamb and strong cheeses. In the vegetarian version, ideal with grilled aubergine and cheese gratinated with honey and walnuts. ConservationThe bottles should be in a ventilated dark place, with a temperature between 16º and 18° C and relative humidity of about 60%.WinemakerCarsten Heinemeyer/Marta PereiraViticultureHelena Ferreira Manuel Agricultural year Atypically cool year, with a seasonal heat wave, which naturally controlled the productivity of the vineyard, producing exceptional quality grapes. Organic wineControl body: SATIVA-PT-BIO-03 in Portugal, DE-ÖKO-022 in GermanyVegan wineWe do not use any animal products in winemaking that are used in conventional winemaking, such as gelatine or egg white. Control: The Vegan Society

HDL amphora is a “heart” wine, made like the ancestral vinification method, handpicked grapes crushed gently by feet with the sound of the “Cante Alentejano”, after will quietly ferment (indigenous yeast) in the typical clay Amphoras in contact with the “mother”, in St. Martin's (S. Martinho) day the Amphora is opened and in the wine transferred to used oak barrels in a celebration for all the team.This is a wine made with heart, that shows all the authentic terroir and the passion for our work.We want to share this passion with you in an HDL Amphora limited edition of 600 bottlesorganic certificatio PT-BIO-03 vegan certification WASP (sustainable) certification nº 004

Vinified in natural stone barrels.This is a special wine, made with selected Touriga Nacional handpicked grapes and aged in Granite tank. The rough surface of the granite multiplies the contact with the wine, giving the wine a peculiar characteristic, an intense and fresh minerality.Granite offers the best conditions for an optimal oxygen supply and wine stage, so no cooling technology is required. The purpose of granite use is the natural creation of a minerality, providing our consumers with a unique experience.Wine vinified in natural stone barrels.HDL Granite is a limited edition 1500 bottles.organic certificatio PT-BIO-03vegan certificationWASP (sustainable) certification nº 004

– The Big One – “Dark, deep ruby ​​red. Aroma of fresh wild herbs and black pepper, to hide behind sweet, ripe plum notes. The wood is integrated with subtle spicy notes discreetly in the wine. Full on the palate, ripe tannins paired with aromas of dark berries such as blueberries and wild plum. On the finish having long lasting spice and a subtle sweetness in the final extract. Storage potential 8 years.“ Wine from organically grown grapes Control Authority: SATIVA-PT-BIO-03 vintage: 2010 Classification: Vinho Regional Alentejano Varieties: 100% Syrah Vinification: Controlled crop levels by green pruning. Handpicked grapes and fermentation by Remontage in modern temperature controlled inox-tanks, gentle press and 8 months maturation in 80% French and 20% American oak-barrels, minimal treatment during and natural cold stabilisation prior to bottling. Gastronomy: Optimal serving temperature of 16 to 18ºC, matches ideally with grilled meat, vegetables, deer or savoury hard cheeses. Winemaker: Carsten Heinemeyer Soil: Red slate, with quartz gravel Analysis: Alcohol: 14,5 % vol. Total Acidity: 6,1 g/L Residual sugar: 4,0 g/L

 HDL Grande Reserva 2016 -The best HDL has to offer -We made our personal selection of the best french oak barrels of the vintage, allowed them to mature for 24 months, and as a result produced an outstanding Grande Reserva that we are proud to present. Limited edition of 2000 bottles.When ordering 3 bottles, the wine will be delivered in the attractive gift box."The fragrance in the glass is for the first moment marked by violets and fine vanilla. After the first impression, notes of red berries and ripe cherries join, paired with a hint of cinnamon and cloves. On the palate, the Grande Reserva is very soft and harmonious with fine woody notes, which are discreetly integrated, all combined with juicy red berry notes. "Vinification: Strict yield control. The grapes are harvested early in the morning manually in small boxes to prevent damage to the grapes, overnight they are cooled in the cooling chamber and then transported by gravity into the fermenter. The wine is made with 25% whole grapes and the rest of the grapes is de-stemmed. After the alcoholic fermentation is over, carbonic maceration and malolactic fermentation take place. The wine matures for 24 months in French oak barrels. Natural cold stabilization process. Careful filtering. Storage potential 10 years. "Organic wineControl body: SATIVA-PT-BIO-03 in Portugal, DE-ÖKO-022 in GermanyVegan wineIn the winemaking process, we dispense with all animal products used in conventional winemaking, such as Gelatin or egg white.classification:Vinho Regional Alentejograpes:70% Touriga Nacional, 30% Syrahgroundslateviticulture:Helena Manueloenology:Carsten Heinemeyer and Marta Pereira