Collection

Complex and versatile

The essence of Alvarinho, shaped by time and expertise

Trium Modus Blend – A blend of precision.
Born from the 2022 harvest, this wine reveals a harmonious fusion of three aging methods — oak barrel, stainless steel tank, and cement egg. Each component adds a distinct layer, creating a singular expression that unveils the character of the Alvarinho grape.

Trium Tempus Blend – Three harvests, one wine.
Deep, authentic, and timeless, the Trium Tempus Blend is a union of the 2021, 2022, and 2023 harvests. Each wine was fermented and aged for one year in a cement egg, imparting complexity and longevity. A blend where time is the main sculptor.

Factsheets

Tasting notes

Trium Modus Blend
Intense and elegant, revealing refined and harmonious complexity. It combines the purity of the terroir—expressed through the wine fermented in concrete—with the varietal typicity of Alvarinho from its original
terroir, as seen in the stainless steel fermentation, and a subtle spicy nuance derived from oak contact. The bouquet displays notes of orange peel, delicate floral and white tea nuances, and a vibrant minerality that becomes more pronounced on the palate. Exhibits fine acidity, long persistence, and excellent ageing potential.

Trium Tempus Blend
Intense and elegant, with a delicate and mysterious charm. Fermentation and ageing in concrete emphasize the purity of the terroir, offering a truly sense-of-place experience. The union of three distinct harvests in a single blend highlights the natural varietal character of Alvarinho in its original terroir. Displays notes of orange and grapefruit peel, white stone fruit, tea leaves, and a vibrant minerality that becomes more pronounced on the palate. Exhibits fine acidity, long persistence, and excellent ageing potential.

Type

Vinification

Trium Modus Blend
The grapes were cooled to 5ºC, followed by gentle destemming and a brief skin maceration at low temperature. After pressing, the must was clarified by decantation and divided into three equal parts: one part
fermented in stainless steel at a controlled temperature of 16ºC; another part fermented in 500L French oak barrels; and the third part fermented in a 950L concrete egg. In all 3 vinification models, the wine remained on fine lees for 1 year, with regular bâtonnage in the stainless steel and oak vessels. The final blend combined the 3 different approaches, in equal proportions, into a single wine, which was then aged for an additional year in bottle after bottling.

Trium Tempus Blend
The grapes were cooled to 5ºC, followed by gentle destemming and brief skin maceration at low temperature. After pressing, the must was clarified by decantation and fermented in a 950L concrete egg,
where it remained on fine lees for one year. The final blend combined the three harvests, in equal parts, into a single wine, which was then aged for an additional year in bottle after bottling.

Collection

Pairings