Grape varieties: Trincadeira, Aragonez and Alicante Bouschet.
Soil: Chalky-clay and schist
Vinification: With grapes from the most typical Alentejo, produced by winemakers and winery members of the sub-region Borba, in the year of excellent quality, was produced this wine with designation Wine. From old vines, the grapes had a strict control on the maturation, having been harvested in small quantities. On arrival at the winery the grapes were crushed gently destemmed, followed by alcoholic fermentation process that lasted for about 10-15 days with the temperature controlled at 24 ° C.
Ageing: The malolactic fermentation took place in barrels of 1st use of French and American oak, which was followed by an internship of 12 months in the same barrels. After light filtration occurred bottling and final stage in the basement of 60 months in bottle.
Alcohol: 14%Vol
Total Acidity: 5,80 g/l
pH: 3,50
Total SO2: < 140 mg/l
Visual appearance: Clear, garnet color.
Olfactory aspect: Good intensity ripe black fruit, dried fruit, spices and tobacco leaf.
Aspect gustatory: Smooth flavor with fresh red fruit, chocolate, light toast, coffee and soft tannins especiados with structure, balance and finesse to persist long.
How to serve: Best served at 16-17ºC.
Gastronomy: As an accompaniment to game, lamb, pork, veal or traditional pastry. Best consumed after bottling or stored for 5 years.
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