Winemaker: José Neiva Correia
Country: Portugal / Region: Alentejo
Grape Varieties: Trincadeira & Aragonez
Vinification: Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat.
After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
Ageing: Wine is aged in French of Allier oak barrels of 225 Lt for 3 months.
Colour: Ruby colour.
Aroma: With fines aromas that show the unique fruit and floral notes characteristic of these grapes.
Palate: Smooth, ripe tannins, together with the perfect gentle acidity, give balance and persistence to the palate.
Serving suggestions: Excellent with food or by itself. Will accompany, for example, pasta, meat and cheese dishes.
ABV: 13%
Volatile acidity: 0.59
Total acidity: 5.10
pH: 3,63
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