Technische Daten

Region

Alentejo

Verkostungsnotizen

Soft flavor, with a fruity freshness

Verbrauch

16 - 17ºC

Genießen

Red meat and Alentejo regional sweets

Flaschengröße

White meats, pastas dishes and grilled seafood

Land

Portugal

Typ

Red Wine

Jahr

2013

Gewicht

1.5

Gusseisen

Aragonez, Tinta Caiada, Trincadeira

Alkohol

14,5%

Vinifikation

The alcoholic fermentation was in inox vats, the maceration was during 10 days, under a temperature control of 24ºC. The malolatic fermentation occurred French oaks of first use, American and chestnut oak

Gesamtsäure

5.9 g/l

Weinbauer

Óscar Gato

Alterung

12 months

Ph

3.55