On the nose, there are intense citrus notes of lemon, bergamot, and grapefruit, complemented by yellow and green apple, persimmon, and maritime hints of seaweed and sea mist. Fresh herbs such as lemon balm, lemon thyme, and mint complete the aromatic profile. On the palate, it is slender, crystal clear, and airy, with absolute dryness. A fine, supporting acidity provides liveliness and freshness. The mouthfeel is like cool spring water with a subtle spiciness.
Aphros Wine is a project led by Vasco Croft, one of the pioneers of biodynamic farming and winemaking in Portugal. He combines ecological principles with a deep respect for nature and the cosmos. The vineyards are located in the Lima sub-region of the Vinho Verde DOC, in the green north of Portugal, on south-facing slopes along the Lima River, kissed by fresh Atlantic breezes.
At Aphros, we believe that tradition and innovation can go hand in hand. In a region with a centuries-old wine history, we consciously chose a different approach: working biodynamically, as one of the pioneers of Vinho Verde. Some of our wines are made entirely by hand—from harvest to pressing—because we believe that people make the difference, not machines. Additionally, we are constantly experimenting with vinification techniques. Besides stainless steel tanks, we also work with concrete tanks, which allow the wine to retain its natural freshness. Not everyone understood our approach immediately, but the international wine press soon found us.
On the nose, there are intense citrus notes of lemon, bergamot, and grapefruit, complemented by yellow and green apple, persimmon, and maritime hints of seaweed and sea mist. Fresh herbs such as lemon balm, lemon thyme, and mint complete the aromatic profile. On the palate, it is slender, crystal clear, and airy, with absolute dryness. A fine, supporting acidity provides liveliness and freshness. The mouthfeel is like cool spring water with a subtle spiciness.
Aphros Wine is a project led by Vasco Croft, one of the pioneers of biodynamic farming and winemaking in Portugal. He combines ecological principles with a deep respect for nature and the cosmos. The vineyards are located in the Lima sub-region of the Vinho Verde DOC, in the green north of Portugal, on south-facing slopes along the Lima River, kissed by fresh Atlantic breezes.
At Aphros, we believe that tradition and innovation can go hand in hand. In a region with a centuries-old wine history, we consciously chose a different approach: working biodynamically, as one of the pioneers of Vinho Verde. Some of our wines are made entirely by hand—from harvest to pressing—because we believe that people make the difference, not machines. Additionally, we are constantly experimenting with vinification techniques. Besides stainless steel tanks, we also work with concrete tanks, which allow the wine to retain its natural freshness. Not everyone understood our approach immediately, but the international wine press soon found us.
Food pairing
The perfect choice for fish, grilled or baked, cod with cream, codfish fritters, shellfish, sushi & salads
Grapes: 100% Loureiro
After pressing, the juice is decanted into stainless steel tanks. Fermentation takes place at a controlled temperature of 16 to 18°C. Subsequently, the wine ages on the lees ("sur lies") for 2 months, after which it is filtered and bottled. Aging on the lees gives the wine extra texture, depth, and a subtle creaminess, without losing its fresh character. A total of approximately 41,250 liters are produced, yielding about 55,600 bottles.
The wine is made from 100% Loureiro grapes, sourced from approximately 22 hectares of southern-facing vineyards. Production per hectare is around 4,000 liters, indicating a deliberately low yield for greater concentration and quality. Cultivation is carried out entirely according to biodynamic principles, without synthetic pesticides or fertilizers, in harmony with the seasons and nature.
Alcoholcontent
11 %vol
pH: 3,01
Store & Serve
Serve at 10 - 12 °C
Drinking up to 8 years after harvest
Critics & Awards
90/100 - Robert Parker The Wine Advocate Tasted Mar-2025
The 2023 Loureiro is similar to the Ten. Its from the direct pressing of the grapes and fermented in stainless steel with indigenous yeasts at a slightly higher temperature, so it's a little less exuberant but with a subtle note of honey and beeswax intermixed with the white fruit and flowers. It didn't go through malolactic fermentation and has slightly higher maturity, with 10.5% alcohol, and better balance. 55,600 bottles produced. It was bottled in February 2024 after two months with lees but without bâtonnage
