Adega de Pias Red


Classification: PGI
Grape Varieties: Aragonez, Trincadeira e Alfrocheiro
Method: Fermentation using the traditional method, using grapes stripped from the bunch, in stainless steel vats with automatic pumping over and emptying. Fermentation lasts about a week at controlled temperatures. Some maceration. Aged, at least, for 6 months in the bottle. 


Tasting Notes

Colour: Clear, accentuated garnet colour.
Aroma: Complexity of bouquet predominantly ripe red fruits. 
Palate:  With round tannins and good acidity, it is full bodied and harmonious. 
Winemaker: Alexandra Mendes

Chemical Analysis

Alcohol: 13%
Total Acidity: 5,25 g/l
Volatil Acidity: 0,61 g/l
pH: 3,68
Recommendations: Consume preferably at 16°C - 18°C.

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Vinhos do Alentejo 2024