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Guadalupe Rosé


Varieties: 50% Aragonez and 50% Syrah.

Winemakers: Rui Reguinga and José Portela

Soil: Pronounced sloping schistous soils with medium production potential.

Climate: Mediterranean, with slight inland characteristics. Cold winters, where the rain concentrates between October and February (the average annual precipitation is about 700 mm per square meter) and very hot summers.

Vinification: The grapes are harvested into small crates and immediately transported back to the winery and cooled down to 10ºC (50º F). The grapes are stripped from the bunch, crushed and then pressed. The resulting must flows into a stainless steel vat, which is located inside a refrigerated chamber, where it undergoes 48 hours of static clarification at low temperatures. The must ferments from 15 to 20 days, at 14 ºC (57 ºF). The wine is bottled after 6 months.

 

Analysis

Alcoholic content: 12,5% Vol.;
Total acidity: 5,0 g/L in tartaric acid.
PH: 3,34
Residual sugars: 0,3 g/L.


 

Tasting Notes

Aroma/Palate: A Fruity, fresh and well balanced wine, with a very nice taste off raspberries and a touch off strawberries. Share it with friends

Cuisine: To drink on its own or with light meals, shellfish, sushi or pasta.

 

 

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Vinhos do Alentejo 2019