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Adega COOP Borba, Senses Syrah Red Alentejo DOC 2013 (case of 6)
€78.00
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£13 Each, case of 6 –{C}{C}Deep garnet colour with red gleams. Intense aroma with special and complex notes of red fruit as well as new wood. Smooth taste, with acid notes of forest fruit, velvety tannins as well as slight vanilla and cinnamon. Particularly persistent in the mouth.
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 |
| Region |
Denomination
|
Colour |
Cast |
Harvest
Year |
Bottled
Year |
AVIN Number
|
|---|---|---|---|---|---|---|
|
Alentejo |
Vinho Regional Alentejano
|
Red |
Syrah
|
2010 |
-
|
-
|
| Analysis: |
|---|
|
Alcohol
|
Total Acidity | PH | Volatile Acidity |
Dry Extract |
Total SO2 | Baumé |
|---|---|---|---|---|---|---|
|
13.5 %Vol
|
5.80 g/l
|
3.45
|
- g /l
|
- g/l
|
<120mg/l
|
-
|
| Wine Making: |
|---|
| Vinyard | Wine Maker | Vinification |
|---|---|---|
| Founded in 1955, the Adega Coop. de Borba, was the first of a series of Cooperatives settled in the Alentejo region, promoted and helped by the "Junta Nacional do Vinho" a public organization that controlled and supervised the wine production in Portugal, at a time in which the wine production didn't carry much weight in the region. This action allowed the creation of a commercial and productive organization for the Alentejo wines, otherwise the vine culture could have completely disappear because all the existence incentives at that time were for the production of cereals in order to transform Alentejo in "the granary" of Portugal. | After a selection of the best grapes for a maturation control in the best vineyards, they were harvested exclusively manually and transported in small boxes to the Adega (winery). Then, the process of alcoholic fermentation, with a prolonged skins contact during the first days, occurred at the temperature of 25ºC. The malolactic fermentation proceeded in stainless steel vats too. |