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Barrancôa Red 2016



Sub-region: Vidigueira
Classification: Alentejo Regional Wine
Climate: Mediterranean climate with a slight continental influence during spring and summer.
Soil Type: Schist

Grape Varieties: 40% Aragonez, 40% Trincadeira and 20% Alicante Bouschet
Production: 60.000 bottles
Winemaker: Paulo Laureano
 

Vinification

Partially aged in French oak barrels, followed by 8 to 10 months bottle staging.


Analysis

ABV: 14%
Total Sugars: 0,9 g/dm3
Total Acidity: 5,4 g/dm3
Volatile Acidity: 0,57 g/dm3
pH: 3,42


Tasting notes

Colour: Garnet.
Aroma: Fresh plums, blueberries and spices.
Palate: Smooth, fresh, with elegant tannins. A superb food wine for meat stews, traditional dishes such as lamb or pork. Perfect for game birds.

Storage Conditions: Store in dark, fresh and dry conditions.
 

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Vinhos do Alentejo 2019