Classification: DO Alentejo
Grape Varieties: Aragonez, Trincadeira and Alicante Bouschet.
Method: After careful selection of the grapes, destemming and fermentation took place in stainless steel vats, with controlled fermentation temperature of 28-30ºC and sustained fermentation on skins. The fermentation, with selected yeasts, last for 5-7 days, followed by a period of maceration with malolactic fermentation. The wine spent 12 months in French oak barrels. To preserve its character, this wine did not go through cold stabilization, and therefore natural sediments may appear.
Tasting Notes
Colour: Good colour.
Aroma: Classic nose, with spice and fruit sober.
Palate: Soft but firm tannins in the mouth, good structure, long finish and quite elegant. Overall complexity.
Winemaker: Alexandra Mendes
Chemical Analysis
Alcohol: 14%
Total Acidity: 4,9 g/l
Volatile Acidity: 0,55 g/l
pH: 3,72
Recommendations: Consume preferably at 16°C - 18°C.
