![Picture](/uploads/1/0/2/6/10260845/published/yarra-1024x576.jpg?1502604125)
Alveirão is Faria-Vieira's family organic winery. They have been producing wines since the 19th century, in a remote and tiny village in center of Portugal, in Chícharo (Tejo's wine region) to be exact.
In the year 2000, the Faria-Vieira brothers developed the brands: "Encostas do Vale Godinho" (EVG) & "Maximo's".
Their grapes are grown in an ecosystem without any chemical involved. Their winery is situated in a very carefully chosen location in order to be protected from undesired winds and pests. The winery is protected by undesired insects through the farming of ladybugs who will kick potential threatening insects. They are the "Guardians of the Winery"
The absence of chemicals will give to these wines a distinct flavor.
It is perfect for vegetarian consumers as it doesn't contain any fat from pork, as the other wines have.
In the year 2000, the Faria-Vieira brothers developed the brands: "Encostas do Vale Godinho" (EVG) & "Maximo's".
Their grapes are grown in an ecosystem without any chemical involved. Their winery is situated in a very carefully chosen location in order to be protected from undesired winds and pests. The winery is protected by undesired insects through the farming of ladybugs who will kick potential threatening insects. They are the "Guardians of the Winery"
The absence of chemicals will give to these wines a distinct flavor.
It is perfect for vegetarian consumers as it doesn't contain any fat from pork, as the other wines have.
Maximo's Red 2012
Producer: Alveirão Region: Tejo, subregion of Tomar, Portugal Soil: Limestone Caste: Touriga Nacional Area: 1.5 ha Alcohol: 14% Total Acidity: 4.6 g / l (in tartaric acid) PH: 3.57 Acidity Volatile: 0.56 g / l (acetic acid) Total Sugars: 4.4 g / l Sulfurous Total: 48 mg / l Vinification: Manual harvesting for 15 kg boxes, cooling 12 hours at 8oC, gentle crushing, fermentation and maceration at Temperature. Malolactic fermentation. Stage in barrels Used of 2nd year. Proof: Opaque wine, concentrated in color, violet notes and cassis. Characteristics of the caste, some ripe fruit in balance with barrel. Very structured and polished in the mouth. Production: 3 300 bottles |
![Picture](/uploads/1/0/2/6/10260845/published/maximus-branco.png?1502623541)
Maximo's White 2012
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Caste: Fernão Pires, Arinto, Malvasia Fina and Ponytail
Area: 1.8 ha
Alcohol: 14.5%
Total Acidity: 5.2 g / l (in tartaric acid)
PH: 3.16
Acidity Volatile: 0.63 g / l (acetic acid)
Total Sugars: 2.4 g / l
Sulfurous Total: 92 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, gentle crushing, decantation and
Fermentation at 18oC. Stage in stainless steel tank for 12 months.
Tasting: Light golden yellow wine. In the nose it appears
Complex: are susceptible to lemon blossom, ripe lemon peel,
Peach and apricot dehydrated. In the mouth the wine is fresh,
Full bodied, with some sweetness.
Production: 4 000 bottles
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Caste: Fernão Pires, Arinto, Malvasia Fina and Ponytail
Area: 1.8 ha
Alcohol: 14.5%
Total Acidity: 5.2 g / l (in tartaric acid)
PH: 3.16
Acidity Volatile: 0.63 g / l (acetic acid)
Total Sugars: 2.4 g / l
Sulfurous Total: 92 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, gentle crushing, decantation and
Fermentation at 18oC. Stage in stainless steel tank for 12 months.
Tasting: Light golden yellow wine. In the nose it appears
Complex: are susceptible to lemon blossom, ripe lemon peel,
Peach and apricot dehydrated. In the mouth the wine is fresh,
Full bodied, with some sweetness.
Production: 4 000 bottles
![Picture](/uploads/1/0/2/6/10260845/published/maximos-tinto-2011.jpg?1502623534)
Maximo's Tinto 2011
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Breed: Trincadeira
Area: 1.5 ha
Alcohol: 15%
Total acidity: 6 g / l (in tartaric acid)
PH: 3.32
Acidity Volatile: 0.63 g / l (acetic acid)
Total Sugars: 3.1 g / l
Sulfurous Total: 48 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, gentle crushing, fermentation and maceration at
Temperature. Malolactic fermentation. Stage in barrels
Used of 2nd year.
Tasting: Pomegranate-colored open wine. In the nose it is complex,
The vegetable notes, typical of Trincadeira, merge with the aromas of
Compote, prunes, chemical nuances and vanilla wood. At
Mouth shows itself delicate, fresh and elegant. A harmonious wine.
Production: 3 300 bottles
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Breed: Trincadeira
Area: 1.5 ha
Alcohol: 15%
Total acidity: 6 g / l (in tartaric acid)
PH: 3.32
Acidity Volatile: 0.63 g / l (acetic acid)
Total Sugars: 3.1 g / l
Sulfurous Total: 48 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, gentle crushing, fermentation and maceration at
Temperature. Malolactic fermentation. Stage in barrels
Used of 2nd year.
Tasting: Pomegranate-colored open wine. In the nose it is complex,
The vegetable notes, typical of Trincadeira, merge with the aromas of
Compote, prunes, chemical nuances and vanilla wood. At
Mouth shows itself delicate, fresh and elegant. A harmonious wine.
Production: 3 300 bottles
![Picture](/uploads/1/0/2/6/10260845/published/alveirao-evg-tinto-2015.jpg?1502623528)
EVG Red wine 2015
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Caste: Castelão (40%), Tinta Roriz (40%), Trincadeira (20%)
Area: 1.5 ha
Alcohol: 13.5%
Total Acidity: 4.8 g / l (in tartaric acid)
PH: 3.48
Acidity Volatile: 0.37 g / l (acetic acid)
Total Sugars: 2.4 g / l
Sulfurous Total: 42 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, soft crushing, fermentation
Temperature. Stage in stainless steel tank for 12 months.
Proof: Open garnet colored wine. It has aroma to fruits
Red, has medium body of very easy tasting. In the mouth is
Complex and shows some greasiness.
Production: 7 500 bottles
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Caste: Castelão (40%), Tinta Roriz (40%), Trincadeira (20%)
Area: 1.5 ha
Alcohol: 13.5%
Total Acidity: 4.8 g / l (in tartaric acid)
PH: 3.48
Acidity Volatile: 0.37 g / l (acetic acid)
Total Sugars: 2.4 g / l
Sulfurous Total: 42 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, soft crushing, fermentation
Temperature. Stage in stainless steel tank for 12 months.
Proof: Open garnet colored wine. It has aroma to fruits
Red, has medium body of very easy tasting. In the mouth is
Complex and shows some greasiness.
Production: 7 500 bottles
![Picture](/uploads/1/0/2/6/10260845/published/alveirao-evg-branco-2015.jpg?1502623521)
EVG White 2015
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Casta: Fernão Pires and Arinto
Area: 1.8 ha
Alcohol: 13%
Total Acidity: 4.91 g / l (in tartaric acid)
PH: 3.31
Acidity Volatile: 0.37 g / l (acetic acid)
Total Sugars: 0.6 g / l
Sulfurous Total: 92 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, gentle crushing, decantation and
Fermentation at 18oC. Stage in stainless steel tank for 12 months.
Proof: Citrine colored wine. It has aromas of white fruit and a
Slight differentiated vegetable. It tastes fresh and persistent.
Production: 4 000 bottles
Producer: Alveirão
Region: Tejo, subregion of Tomar
Soil: Limestone
Casta: Fernão Pires and Arinto
Area: 1.8 ha
Alcohol: 13%
Total Acidity: 4.91 g / l (in tartaric acid)
PH: 3.31
Acidity Volatile: 0.37 g / l (acetic acid)
Total Sugars: 0.6 g / l
Sulfurous Total: 92 mg / l
Vinification: Manual harvesting for 15 kg boxes, cooling
12 hours at 8oC, destemming, gentle crushing, decantation and
Fermentation at 18oC. Stage in stainless steel tank for 12 months.
Proof: Citrine colored wine. It has aromas of white fruit and a
Slight differentiated vegetable. It tastes fresh and persistent.
Production: 4 000 bottles