Technische Daten

Region

Alentejo

Verkostungsnotizen

Deep and concentrated ruby color. Aroma of black fruit and minerality well integrated with the spicy notes coming from the stage in oak. Tannins firm, freshness and balanced acidity

Genießen

Red meat

Flaschengröße

White meats, pastas dishes and grilled seafood

Land

Portugal

Typ

Red Wine

Jahr

2017

Gewicht

1.5

Gusseisen

Aragonez, Touriga Nacional and Alicante Bouschet

Alkohol

14%

Vinifikation

After a period of 48 hours of cold pre-fermentation maceration, the fermentation was carried out in French oak vats and in lagares, at a controlled temperature of about 24ºC, for a period of 11 days

Gesamtsäure

5.8 g/dm3

Weinbauer

Catarina Vieira & Pedro Ribeiro

Alterung

In French oak barrels, for a period of 10 months. After bottling, the wine aged in the bottle for a period of six months

Ph

3.54