Grape Varieties: Castelão, Cabernet Sauvignon, Trincadeira and Touriga Franca
Method: After previously destemming the grapes, the must was kept in contact with the skins for 24 hours until reaching the right colour. Selected indigenous yeasts are then added to the must. Fermentation followed in stainless steel tank at controlled temperature of 16-18ºC. Bottled early.
Colour: Dry wine.
Aroma: Fresh & fruity nose.
Palate: It’s taste is dominated by red fruits, and deliver youth, a good acidity and appropriate level of body. Well balanced.
Alcohol: 13% by vol.
Total Acidity: 4,8 g/l
Volatile Acidity: 0,34 g/l
pH: 3,48
Wine Maker & Export: Joana Roque do Vale (Joana@roquevale.pt)
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