PT
EN

Montes Claros Colheita Red

Grape varieties: Aragonez, Syrah and Touriga Nacional

Soil: Chalky-clay and schist.

Vinification: The grapes come from certified vines for the production of DOC Alentejo wines in the sub-region of Borba. A rigorous maturation control was performed as the grapes arrived in the winery. They were then destemmed and crushed, after which the alcoholic fermentation and the maceration – 6 to 10 days at a controlled temperature of 25ºC to 28ºC – took place.

Ageing: When the malolactic fermentation ended the wine aged for 12 months in stainless steel deposits and for another 3 months in French and American oak barrels so as to preserve its main characteristics before being bottled.


 

Analysis

Alcohol: 13,5%Vol
Total Acidity: 5,60 g/l
pH: 3,55
Total SO2:< 120 mg/l



Tasting Notes

Visual appearence: Grenade colour with violet nuances.
Olfactory aspect: Intense aroma of ripened red fruits and spices.
Aspect gustatory: Soft and balanced flavour, soft fruity and spicy tannins.

How to serve: Best served at 16-18ºC.

Gastronomy: As an accompaniment of fat fish, red grilled meats and soft cheeses. Best consumed after bottling or stored up to 3-4 years.

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Vinhos do Alentejo 2017