The demarcated region of Alentejo is only 40 years, although there are traces of the culture of wine since Roman times, including the use of clay pots, which are still used. Alentejo means beyond the Tagus River and it is this river that borders the north region. Flat region with low altitude, it has extensive plantations of several hundred hectares of vineyards. The intense heat that is felt here in the summer causes the grapes to reach an excellent maturation, with great concentration. The wines are very aromatic and smooth and have already achieved a considerable international reputation.
The 60 hectares of vineyards are planted with the traditional grape varieties Trincadeira, Aragonez and the famous Touriga Nacional and Alicante Bouschet. The vineyard is composed by several portions and it´s planted in poor sandy soils.
The harvest took place in the second week of September. The grapes were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard.
The grapes were completely destemmed to small stainless steel tanks, where they macerated for 24h at low temperature, before starting the fermentation with selected yeasts at controlled temperature.
The fermentation lasted for 15 days with gentle pumping for good extraction of color and aromas. After the fermentation, the wine was stored in stainless steel vats, where it naturally decanted until the time of bottling.
Colour: Limpid, ruby color.
Aroma: Aromatic, with notes of ripe red fruits and spices.
Palate: Excellent acidity combined with a velvety texture and a fresh finish.
Alcoholic Degree: 13,7% by Vol.
Total Acidity: 5,5 g/L
pH: 3,68
Total Sugar: 1,2 g/L
Grape Varieties: 40% Trincadeira, 40% Touriga Nacional and 20% Syrah
Winemaker: Carlos Lucas
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