Climate: Mediterranean
Soil: Argillaceous limestone and/or schist
Method of cultivation (guide): Guyot Double Cord
Average Production: 35-45 hl / ha
Grape Variety: Petit Verdot
Vinification: Cold maceration of stalk free grapes, followed by fermentation in rotating stainless steel deposits at 24-26°C for 8 days. Matured for 12 months in French oak barrels
Alcohol content: 14,5% vol.
Total acidity: 5.0 g /l
pH: 3.65
Colour: Deep garnet color.
Aroma: Floral aroma with notes of black fruits and spicy.
Palate: Full bodied in the mouth, rounded tannins and well integrated wood.
Preservation: Keep the bottle lying down in a cool, dry place.
Gastronomy: Accompanies rich meat dishes, roasts, game and and strong cheeses very well.
Temperature: Serve at a temperature of 14/16°C.
Winemakers: Jorge Rosa Santos and Vasco Rosa Santos
 |
Share |
 |
Wines |
 |
 |
