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Mingorra Reserva 2015 Red Wine
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  • Mingorra Reserva 2015 Red Wine

Mingorra Reserva 2015 Red Wine

On the hot plains of the Baixo Alentejo, just a few kilometres from the city of Beja, is one of the oldest wine estates in the region. Its vineyards represent decades of history that Henrique Uva has preserved and farmed for many years and which he always wanted to develop as an independent producer.
In 2004, he achieved his dream, with the project that goes by the name of Henrique Uva/Herdade da Mingorra. The Winery is surrounded by 1,400 hectares of a landscape that can be considered exuberant, such is the diversity of plants and fauna, with several river basins forming veritable oases. The Winery is a true place of worship. A place where modernity and functionality can be found alongside indelible traditional techniques.

€15.48
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On the hot plains of the Baixo Alentejo, just a few kilometres from the city of Beja, is one of the oldest wine estates in the region. Its vineyards represent decades of history that Henrique Uva has preserved and farmed for many years and which he always wanted to develop as an independent producer.
In 2004, he achieved his dream, with the project that goes by the name of Henrique Uva/Herdade da Mingorra. The Winery is surrounded by 1,400 hectares of a landscape that can be considered exuberant, such is the diversity of plants and fauna, with several river basins forming veritable oases. The Winery is a true place of worship. A place where modernity and functionality can be found alongside indelible traditional techniques.

Mingorra
Mrr8342
96 Items

Data sheet

Region
Alentejo
Tasting Notes
Intense colour, ripe fruit aroma with notes of dark chocolate and tobacco leaf, concentrated, complex and persistent in the mouth
Enjoy
Grilled meat, roasts and cheese
Bottle Size
White meats, pastas dishes and grilled seafood
Country
Portugal
Type
Red Wine
Year
2015
Weight
1.5
Cast
Alfrocheiro, Alicante Bouschet, Syrah and Touriga Nacional
Alcohol
14%
Vinification
Short cold maceration; traditional fermentation on skins in open vats, with controlled temperature at 26 ºC
Wine Maker
Pedro Hipólito
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