Herdade das Barras Red

Grape varieties: Cabernet Sauvignon, Alicante Bouschet and Syrah

Soil type: Clay-sandy.

Encepamento density: 3600 plants / ha.

Method of cultivation: Guyot double.

Procedures: Integrated pest management, summer pruning, weeding and watering the unches drop by drop.

Harvest: Vintage manual for plastic boxes, used to transport the grapes to the winery.

Vinification: In the cellar, surrounded by vineyards. Stalk removal, crushing, fermentation in stainless steel vats with controlled temperature, pressing, malolactic fermentation in new barrels of American oak and French.

Ageing: American and french oak barrels: 24 months. Bottle: 6 months (minimum).

Production: 9,800 bottles of 0.75 l (of wine). Bordalesa Packaging Bottles type. Packaging in cardboard boxes with 6 bottles deitadas.Paletes (Europallets) with 8 rows of 12 boxes of 6 bottles.


Winemaker's notes

Colour: Deep garnet colour where successive notes of ripe fruit, black pepper and cocoa.

Aroma: Plum compote, spice and a smooth, elegant toast.

Taste: The palate shows fresh, soft and round tannins and persistence.


Gastronomy: It combines well with meat dishes and baked or grilled cheese. Serve at 15 º C and 16ºC.


Advice for guard: Can be stored for more than 10 years in a cool dry place, in a horizontal position under the sunligh.


Analytical Parameters

Alcohol: 14.5%
Total acidity: 6.0 g / l
Volatile acidity: 0.70 g / 3.6 lph
Residual Sugar: 3.2 g / l


Winemaker: Paul Laureano.


Awards: Gold Medal, Concours Mondial of Brussels, 2008.

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Vinhos do Alentejo 2024