Heavy precipitation characterized the winter of 2012 and lasted up to march 2013. Ground water reserves were restored after 2 years of relative drought. The temperatures were slightly below average up to the end of may, beginning of june, which resulted in a substantial delay of the vegetative cycle of the wine. The months of july and august, very hot and dry, causing a slight acceleration, which however was not enough to recover from the original delay. The harvests could then only take place in late september.
Vinification: The harvest is done manually using 12Kg boxes to collect and transport the grapes. Follows a manual selection and stem removal process on a conveyor and the initial soft squeezing of the grapes, that are left to ferment under controlled temperatures. The mix is then subject to final maceration and secondary fermentation. The wine is then left to age in French (75%) and American (25%) oak barrels for 10 months to achieve final maturity.
Alc:13,6%;
Total acidity: 5,7 g/l;
PH: 3,58
Colour: Ruby color with good depht.
Aroma: Aroma of good intensity, with emphasis on balsamic notes of cedar, tobacco case and resin, pepper and clove spices, ripe red fruit and a very well integrated wood.
Palate: In the mouth it has good volume, good acidity, good quality tannins, very obvious red fruit, with a long and complex finish.
Gastronomy: We are dealing with a "gastronomic" wine as it combines well with baked fish; lamb chops; dry cod cooked " Portuguese style"; as well as with chèvre.
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