was born from the passion of a family by Alentejo wines, the commitment, the perseverance coupled with technical and hard work gave rise to a forgotten property in Avis in Alto Alentejo.

The property is composed of about 400 hectares of land, where they are deployed 100 hectares of vineyards, of various ages, growing on soils with a single downhill terrain almost pronounced, unusual in the Alentejo.

The composition clayey-limestone of the soil, its privileged exposure, the excellence of varieties planted in there, constitutes the predominant and decisive factors for the formation of a “Terroir” exceptional.

The fusion of tradition with technology that provides our winery, gives our winemakers distinct tools and able to produce wines of different profiles, for different customers and markets, nationally and internationally.

We believe in the potential of this land and its people, in our ability to work and courage to produce wine here that make us all proud of this distinguished Alentejo. It is our passion and dedication that is revealed in quality of the wines we produce, discover and enjoy them!

HERDADE FONTE

PAREDES

PÊRO D’ALTERRed Wine 2009

Regional Alentejano

Region: AlentejoHarvest: 2009Grape varieties : Touriga Nacional, Trincadeira, Aragonês andCastelão

Vinification: Manual harvest for plastic box in the second week of September. Fermentation in stainless steel vats with small capacity at a temperature of 24 ° C, after destemmed.

Stage: In stainless steel vats for 3 months and in bottle for 2 months.Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: violet-ruby color, intense aroma of ripe fruit, very attractive and round mouth. Balanced acidity and good persistence.

Gastronomic suggestions: Accompanies well dishes of traditional cuisine and modern, soft cheese and barbecue.

Analytical parameters:Alcohol % - 13PH - 3.47Total acidity g / l - 4.90Residual sugar - 2.40

Winemaker: António Ventura

PÊRO D’ALTERWhite Wine 2010

Regional Alentejano

Region: AlentejoHarvest: 2010Grape varieties: Verdelho

Vinification: Manual harvest for plastic box during the first week of September. Fermented in small stainless steel vats with small capacity at a temperature of 15 ° C for 17 days.

Stage: In vat for 3 months.

Organoleptic test: citrus greenish color, intense aroma with notes of stone fruit and some minerality, good volume of mouth, taste fresh and intense, with good acidity and long finish.

Gastronomic suggestions: Accompanies well grilled fish dishes and seafood.Should be served at a temperature of 8/10ºc.

Analytical parameters:Alcohol % - 12.5PH - 3.42Total acidity g / l - 5.00Residual sugar - 4.00

Winemaker: António Ventura

MONTE FUSCAZRed Wine 2008

Regional Alentejano

Region: AlentejoHarvest: 2008Grape varieties: Aragonês, Trincadeira, Castelão and CabernetSauvignon

Vinification: Manual harvest for plastic box in the second week of September. Fermentation in stainless steel vats with small capacity at a temperature of 24 ° C, after destemmed.

Stage: In stainless steel vats for 3 months and in bottle for two months.Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: violet ruby color, intense aromas of ripe fruit, mouth quite attractive and round with smooth tannins very balanced, scoring proof with the end of the mouth of medium persistence.

Gastronomic suggestions: Accompanies well dishes of traditional cuisine and modern, soft cheese and barbecue.

Analytical parameters:Alcohol % - 13PH - 3.47Total acidity g / l - 4.90Residual sugar - 2.40

Winemaker: António Ventura

MONTE FUSCAZWhite Wine 2010

Regional Alentejano

Region: AlentejoHarvest: 2010Grape varieties: Verdelho

Vinification: Manual harvest for plastic box during the first week of September. Fermented in small stainless steel vats to small capacitytemperature of 15 ° C for 17 days.

Stage: In vat for 3 months.

Organoleptic test: citrus greenish color, intense aroma with notes of stone fruit and some minerality, good volume of mouth, taste fresh and intense with good acidity and long finish.

Gastronomic suggestions: Accompanies well grilled fish dishes and seafood.Should be served at a temperature of 8/10ºc.

Analytical parameters:Alcohol % - 12.5PH - 3.42Total acidity g / l - 5.00Residual sugar - 4.00

Winemaker: António Ventura

FUSCAZRed Wine 2008

Regional Alentejano

Region: AlentejoHarvest: 2008Grape varieties: Cabernet Sauvignon, Touriga Nacional,Aragonês, Castelão

Vinification: Manual harvest for plastic box.Fermentation in stainless steel vats with small capacity at 26 ° C, after destemming.

Stage: In barrels of 225 liter French and American oak for 6 months and in bottle for 3 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: violet ruby color, aromas of woods ripe fruit and some floral. The structure of mouth is very oily, round and balanced with ripe tannins and good quality to mark the end mouth.

Gastronomic suggestions: Soft cheese, pork with clams, duck.

Analytical parameters:Alcohol% - 13.5PH - 3.50Total acidity g / l - 5.40Residual sugar - 2.60

Winemaker: António Ventura

HERDADE SANTA ANARed wine

Regional Alentejano 2008

Region: AlentejoHarvest: 2008Grape varieties: Syrah, Touriga Nacional and Alicante Bouschet

Vinification: Manual harvest for plastic box in the third week of September. Stainless steel fermentation vats of small capacity at a temperature of 24 ° C, after destemmed.

Stage: Part of the batch matures in barrels of 225 liter French and American oak for 6 months and in bottle about 3 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: living ruby color, well-defined aromas of forest berries and black chocolate touch. Mouth very attractive and velvety with mature tannins and very balanced in scoring the proof and aftertaste of medium persistence.

Gastronomic suggestions: Accompanies well hunting and other meat dishes well spiced, and soft cheese.

Analytical parameters:Alcohol % - 13.5PH - 3.60Total acidity g / l - 5.00Residual sugar - 1.90

Winemaker: António Ventura

HERDADE FONTE PAREDESRegional Alentejano

Reserve 2007

Region: AlentejoHarvest: 2007Grape varieties: Touriga Nacional, Alicante Bouschet, Syrah

Vinification: Manual harvest to plastic box during the 3rd week of September. French oak fermentation vat at a temperature of 25 ° C for 12 days, with further Cuvaison.

Stage: In new barrels of 225 liters of French and American oak for 12 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: garnet color, aromas of forest fruits (ripe aromas), with a floral touch and some chocolate. The structure of mouth is powerful and with balanced acidity and tannins of excellent volume to give greasiness and score a long finish.

Gastronomic suggestions: strong cheeses, hunting and grilled red meats and spicy

Analytical parameters:Alcohol % - 14PH - 3.50Total acidity g / l - 5.40Residual sugar - 2.60

Winemaker: António Ventura

HERDADE FONTE PAREDESRegional Alentejano White

Reserve 2009

Region: AlentejoHarvest: 2009Grape varieties: Verdelho 100%

Vinification: Manual harvest for plastic box during the first week of September. Fermentation in stainless steel vats with small capacity and part in new French Allier oak barrels, at a temperature of 16 ° C during 16 days, with further batonage on fine lees for 90 days.

Stage: In bottle for 4 months.

Organoleptic test: Colour citrus, aromas with mineral character and some stone fruit, with soft touch of fermentation wood.Fresh mouth with well married acidity and with a lot of freshness and good longevity end.

Gastronomic suggestions: Serve with grilled fish dishes and seafood.It should be served at a temperature of 8 / 10 º c.

Analytical parameters:Alcohol % - 14PH - 3.34Total acidity g / l - 5.30Residual sugar - 1.50

Winemaker: António Ventura

HERDADE FONTE PAREDESAlicante Bouschet

Regional Alentejano 2007

Region: AlentejoHarvest: 2007Grape varieties: Alicante Bouschet

Vinification: Manual harvest for plastic box during the third week of September. Fermented in small stainless steel mill at a temperature of 26 ° C for 9 days.

Stage: In new barrels of 225 liter French and American oak for 9 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: Deep red color, intense aromas of tobacco leaf and some mentholated notes, structured mouth with dense and powerful tannins to mark the end of a great persistence.

Gastronomic suggestions: Hunting dishes, strong cheeses, sausages and ham.

Analytical parameters:Alcohol % - 14PH - 3.53Total acidity g / l - 6.00Residual sugar - 3.50

Winemaker: António Ventura

HERDADE FONTE PAREDESTouriga Nacional

Regional Alentejano 2007

Region: AlentejoHarvest: 2007Grape varieties: Touriga Nacional

Vinification: Manual harvest for plastic box during the third week of September. Fermented in small stainless steel mill at a temperature of 26 ° C for 9 days with cuvaison.

Stage: In new barrels of 225 liter French and American oak for 9 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: Colour ruby, with aromas of ripe fruit and some floral notes. Mouth with good unctuous and ripe tannins and well integrated.

Gastronomic suggestions: Dishes of hunting and other spicy meats, soft cheeses.

Analytical parameters:Alcohol % - 13.5PH - 3.5Total acidity g / l - 5.70Residual sugar - 3.5

Winemaker: António Ventura

HERDADE FONTE PAREDESSyrah / Touriga Nacional

Regional Alentejano 2007

Region: AlentejoHarvest: 2007Grape varieties: Syrah and Touriga Nacional

Vinification: Manual harvest for plastic box during the third week of September. The varieties were vinified separately. Fermentation in small stainless steel mill at a temperature of 26° c during 9 days.

Stage: In new barrels of 225 liter French and American oak for 8 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: ruby color, aromatic notes of cassis and eucalyptus flower, unctuous mouth medium and tannins well integrated with good ripeness, elegant aftertaste.

Gastronomic suggestions: Dishes of hunting and other spicy meats, soft cheeses.

Analytical parameters:Alcohol % - 13.5PH - 3.49Total acidity g / l - 5.60Residual sugar - 3.40

Winemaker: António Ventura

HERDADE FONTE PAREDESAlicante Bouschet / Touriga Nacional

Regional Alentejano 2007

Region: AlentejoHarvest: 2007Grape varieties: Alicante Bouschet and Touriga Nacional

Vinification: Manual harvest for plastic box during the third week of September. Fermented in small stainless steel mill at a temperature of 28 ° c for 9 days with cuvaison.

Stage: In new barrels of 225 liter French and American oak for 8 months. Bottled without filtration or stabilisation not to affect the potential for evolution of wine, subject to create slight natural deposit during the probationary period in the bottle.

Organoleptic test: violet ruby color, aromas of berries and stone fruit mixed with some floral notes. Mouth with attractive structure, where the ripe and harmonious tannins provide excellent aftertaste.

Gastronomic suggestions: Dishes of hunting and other spicy meats, soft cheeses.

Analytical parameters:Alcohol % - 13.5PH - 3.46Total acidity g / l - 5.80Residual sugar - 3.8

Winemaker: António Ventura

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