Grape Varieties: Trincadeira, Aragonez (Tempranillo), Alfrocheiro, Cabernet Sauvignon
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.
A fine and delicate red wine, with some complexity, delivering smoothness and freshness.
Winemaker: Alexandra Mendes
Alcohol: 14%
Total Acidity: 5,75 g/l
Volatile Acidity: 0,58 g/l
pH: 3,7
Recommendations: Consume preferably at 16°C - 18°C
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