Designation: Vinho Regional Alentejano
Grape varieties: Aragonez, Castelão and Trincadeira
Soil: Chalky-clay and schist
Winemaker: Óscar Gato
Vinification: This wine was produced from selected grapes of the Aragonez, Castelão and Trincadeira varieties planted in the vast chalky-clay and schist plains in Borba. After arriving at the winery the grapes were de-stemmed and crushed, after which a peculiar maceration was performed for 12 hours. The fermentation process was performed in stainless steel vats at a controlled temperature of 15ºC. After the period during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered and then bottled.
Alcohol: 13%Vol
Total Acidity: 5,80 g/l
pH: 3,20
Total SO2: < 140 mg/l
Color: Clear aspect, rose colour of a slightly salmon pink.
Aroma: Good intensity aroma with flavours of wild fruit.
Palate: Balanced flavour, young and fresh wine with a fruity persistence.
Gastronomy: Accompaniment to salads, pizzas, shell-fish or grilled white meats.
Consumption: Best consumed after bottling or stored for 2-3 years.
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