Galitos Red

Designation: Vinho Regional Alentejano
Grape varieties: Aragonez, Castelão and Trincadeira

Soil: Chalky-clay and schist

Winemaker: Óscar Gato

Vinification: This wine was produced from selected grapes planted in the vast chalky-clay and schist plains in Borba. When they arrive to the winery the grapes are de-stemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled in the following spring.



Alcohol: 13,5%Vol
Total Acidity: 5,30 g/l
pH: 3,60
Total SO2: < 120 mg/l


Tasting Notes

Color: Clear and vivid appearance with a well-defined ruby colour.
Aroma:  Young aromas of wild fruit, typical of the Aragonez grape.
Palate: Fruity flavour with pleasant notes of strawberry, typical from the Castelão grape combined with a nice freshness offered by the Trincadeira variety.

How to serve: Best served at 16-18ºC.

Gastronomy: A pleasant accompaniment to fried pork meat and grilled sardines.
Consumption: Should be served young (2-3 years).

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Vinhos do Alentejo 2024