Caiado Red

Grape Varieties: Castelão, Aragonez, Trincadeira e Alicante Bouschet

Harvest Period: Between August and September

Production: 141.500 bottles

Oenologists: Paulo Laureano, Carlos Rodrigues

Vinification:  Destemming without crushing, fermentation occurred in stainless steel vats, at 25ºC. Followed by 6 months in bottle prior to market relesase.

Alcoholic Strenght: 13,5% vol.
Total Acidity: 5,6 g/dm3
pH: 3.67


Tasting Notes

Aroma: The aroma is engaging and full of fruit, highlighting the ripe plums and a spice notes very interesting.
Palate: The palate is soft and full of freshness, with tannins round and soft.

Serving Suggestions: This wine fruity and soft is ideal accompaniment to dishes made with meat, mushrooms, goat cheese.

Consumption: 2013 - 2016

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Vinhos do Alentejo 2024