Grape Varieties: 40% Aragonez, 30% rincadeira, 20% Castelão and 10% Moreto
Method: After being destemmed the grapes went through the classical full fermentation on skins in stainless steel vats, with pumping-over. The fermentation took place for about 6 days at controlled temperature of 28ºC. A malolactic fermentation followed the alcoholic fermentation to stabilize the wine. The wine remained in stainless steel vats until bottling.
Colour: Garnet colour.
Aroma: Ripped red fruit nose, very vinous.
Palate: Smooth in the mouth yet slightly astringent, showing youth and balance.
Gastronomy: Lamb ribs, Roast chicken, Roast pork fillet, Peas stew
Alcohol: 13%
Total Acidity: 5,10 g/l
Volatile Acidity: 0,68 g/l
pH: 3,74
Wine Maker & Export: Joana Roque do Vale (Joana@roquevale.pt)
 |
Share |
 |
Wines |
 |
 |
