This is definitely a top surprise. "Amateur" but with a huge potential in bottle. Acidity of the 2011 harvest in 2017 is still alive and promising the release of some exaggerated alcoholic syndromes. Very good for fat red meat. — 8 years ago
It's there own label. Nice dry white with seafood in Lisbon. — 8 years ago
The marbel fermentation gives it an epic spicy side in perfect harmony with a very soft aging in new oak. Awesome! — 8 years ago
Surprisingly good - and by the way organic.
Monte-do-alem.com — 9 years ago
Alentejano gostoso — 9 years ago
Listening to fado in Lisbon — 6 years ago
Liked a lot. Would buy again. — 8 years ago
Beurré et minéral! Parfait pour célébrer! — 8 years ago
Notas de frutas maduras, especiarias doces, boa estrutura, taninos redondos, fácil de tomar. Safra 2013 em julho de 2016, no Bistrô Isadora Duncan, Florianópolis. — 9 years ago
Quite bold and fruity while still remaining pleasantly tannic. — 9 years ago
Erin DeByl brought this to us. Easy to drink, flavorful red, no bad aftertaste or strong acidic taste. Stays in mouth well. — 7 years ago
Very quaffable — 8 years ago
I had the 2013 vintage. Better than I expected. Full bodied with an overlay of spice. — 8 years ago
Очень богатый букет. Насыщенный но не слишком сухой вкус. — 8 years ago
Wonderful. This was has impressively delicate minerality. Just a little acidic and warm. Lovely wine that I thoroughly enjoyed with mussels fra diavolo. — 8 years ago
Really nice way to start off dinner at ink-LA — 9 years ago
2009 vintage on the second day being open. This is delicious. Open and fruity with just the right amount of vegetal notes of sweet bell peppers and mushroom. There's a tiny hint of bitter chocolate on the nose but that fruit is just dominate. There's a balance on the palate between the acidity and tannin and mouthfeel that is just... pleasing. Man, this has really opened my eyes to what Sbragia can do. — 9 years ago
League of Pretentious Gentlemen
This was a perfect accompaniment to baked cod. It is mellow and doesn't overpower but still has plenty of personality. Enjoyed it with just a slight chill on it. I think serving temperature is key to appreciating this one. — 6 years ago