Deisgnation: DOC Borba
Grape varieties: Trincadeira, Aragonez and Alicante Bouschet
Soil: Chalky-clay and schist
Winemaker: Óscar Gato
Vinification: The 2011 vintage has revealed exceptional characteristics to create this Adega de Borba Garrafeira. It was produced from grapes cultivated in the oldest vineyards of the region, which have a foundation composed by schist soils, with a meticulous control of productivity of the grape and accompanying of the maturation stage of each grape and specific plot. After they arrived in the winery, the grapes were slightly crushed with total destemming, process after which the alcoholic fermentation followed. It was performed in stainless steel vats with moderate mechanical stepping. Maceration was performed for 10 days under a controlled temperature of 24 ºC. The wine aged for 12 months in French and American oak casks, after which a slight filtration occurred. It then aged for 30 months in bottle in the cellar.
Alcohol: 14,5%Vol
Total Acidity: 5,80 g/l
pH: 3,50
Total SO2: < 120 mg/l
Color: Deep grenade colour.
Aroma: Good aromatic intensity with aromas of black ripe fruits, cocoa and roasted nuts.
Palate: Soft flavours with tannins of raisins and wild berries, full-bodied and fresh, long finish.
How to serve: Best served at 16-17ºC.
Gastronomy: Roasted lamb, Lamb stew or Game .from fur-bearing animals.
Consumption: It should be consumed after bottling or within 2-3 years.
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