Grape Varieties: Trincadeira and Castelão.
Method: Vinification following the traditional full fermentation on skins, from a selection of local grape variety dominated by Trincadeira and Castelaõ. Fermentation on skins of partly destemmed and crushed grapes, with controlled temperature of 24 - 27ºC. The fermentation from selected yeasts took place for about 8 days, followed by a period of maceration including a malolactic fermentation. The wine is bottled as early as possible in order to retain a young character, lying about one year in bottle before going to market.
Colour: Intense garnet colour, clean aspect.
Aroma: Red fruit nose suggesting youth which is later confirmed in the mouth.
Palate: Medium body, smooth yet slightly astringent.
Gastronomy: Grilled sardine. Owen grilled fish. Fish soup. Sausage. Hard Cheese.
Alcohol: 13,0% vol.
Volatile Acidity: 0,69 g/l
Total Acidity: 5,15 g/l
pH: 3,58
Dry extract: 28,4 g/l
Residual Sugar: 3,0 g/l
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