Grape Varieties: 40% Aragonez, 40% Trincadeira and 20% Alfrocheiro.
Enologist: Rui Reguinga e José Portela.
Soil: Pronounced sloping schistous soils with medium production potential.
Climate: Mediterranean, with slight inland characteristics. Cold winters, where the rain concentrates between October and February (the average annual precipitation is about 700 mm per square meter) and very hot summers.
Vinification: The grapes are harvested into small crates and immediately transported back to the winery and cooled down to 15ºC (59º F). The grapes are stripped from the bunch and crushed into a fermentation vat. The fermentation takes place inside a conical stainless steel vat for an 8 day period, at 25 ºC (77 ºF), whereas daily pumping over is done 4 or 5 times for 15 minutes.
Alcoholic content: 15 %
Total acidity: 5,5 g/L
PH: 3,59
Residual sugars: 0,5 g/L.
With an intense flavour, hints of red fruits reminiscent of raspberries and cherries, and a harmonious, smooth, full-bodied and soft palate.
Cuisine: Guadalupe red is a wine to be enjoyed on its own or with Italian cuisine,
grilled red meat or baked fish.
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