Certification: DOC Alentejo Reguengos
Grape Varieties: Aragonez, Trincadeira and Alicante Bouschet
Soil Type: Mainly clay/loam soil with a granite rock base.
Quantity produced: 3.000 bottles
Colour: Deep, dark, almost opaque.
Aroma: Ripe fruit balanced with toast and wooden notes.
Palate: Fine structure, volume and persistent finish.
Vinification: fermentation in small open fermenters, at a controlled temperature of 28ºC, prolonged maceration.
Ageing: Matured for 12 months in french and american oak barrels followed by 12 months minimum in bottle before market release.
Predicted longevity of the wine: 5 to 6 years
Alcohol: 13,5 % v/v
Total Acidity: 5,5 g/L
Volatile Acidity: 0,58 g/L
pH: 3,47
Reducing Sugar: 2,8 g/L
Dishes: Best with game, grilled red meat and cured cheese. Temperature for serving around 18ºC. Non filtered nor stabilized wine, should be decanted prior to serving.
Conservation advices: keep the bottles lying down in an airy and dark place, between 12 and 13 ºC, and moisture around 60%.
Wine Makers: Pedro Hipólito and Vanessa Calisto
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