Appellation: Vinho Regional Alentejano
Grape Varieties: Aragonez, Trincadeira and Castelão
Vinification Process: After de-stemming and crushing, the grapes are fermented under temperature control and short maceration.
Colour: Showing a bright red colour with a deep violet hue, this is a great example of a real Alentejo wine.
Aroma/Palate: A happy combination of ripe fruit, freshness and a soft structure.
Serving: Best drunk at 16º - 18ºC.
Alcohol Content: 13,3% Vol
Total Acidity: 5.2 g/l tartaric acid
Volatile Acidity: 0,53
PH: 3.60
So2 Total (mg/l): 70
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