Deisgnation: DOC Borba
Grape varieties: Aragonez, Alicante Bouschet, Castelão and Trincadeira
Soil: Chalky clay and schist
Winemaker: Óscar Gato
Vinification: Rótulo de Cortiça – one of Adega de Borba´s ex-libris was produced from the most typical varieties in the Alentejo region, sub-region of Borba.
Originating from old vines, the grapes were strictly controlled during the maturation process and harvested in small quantities. After the grapes destemming and crushing, the alcoholic fermentation began. It was performed for about 10 to 15 days at a controlled temperature of 24ºC in order to extract the greatest aromas and flavours of the grapes. To increase the poliphenolic complexity, the flavours of the tannins and the wine´s structure, the wine remained in the vat for a post-fermentative maceration process. The malolactic fermentation was then performed in stainless steel vats.
Ageing: In order to increase the wine´s organoleptic characteristics, it aged for 12 months in 3rd and 4th year French oak barrels and wooden barrels. Then wine then aged for another 6 months in the bottle stored in a cellar.
Alcohol: 13,5%Vol
Total Acidity: 5,70 g/l
pH: 3,50
Total SO2:< 120 mg/
Color: Clear aspect and ruby colour with red nuances.
Aroma: The aroma is fine and elegant with notes of black fruits, jam and white chocolate.
Palate: The flavour is soft, with a slight astringency, and balanced. Tannins are fruity, soft and structured. Elegant finish.
How to serve: Best served at 16-17ºC.
Gastronomy: A nice accompanment for red meats cooked in the oven, game or traditional desserts.
Consumption: Consumed preferably after bottling, but it can also age for another 10 years.
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