Soil Type: Clay soil
Grape Varieties: Touriga Nacional
Pruning System: Cordon trained.
Average Yield: 15 hl/ha
Vinification Process: Destemming, crushing, alcoholic fermentation in cement vats, pressing, malolactic fermentation. Aged for 6 months in French oak barrels.
Alcohol: 14 %
Dry Extract: 26.1 gr/l
Total Acidity: 5.00gr/l
pH: 3,56
Color / Condition: Clear, dark purple colour.
Aroma: Complex, showing cocoa notes, toasted coffee grains and floral aromas.
Palate: Rich, full, equilibrated with round and soft tannins.
Temperature for Serving: 16-17ºC
Food Dishes: Best with red meat or soft cheeses.
Gold medal in China Wine Awards 2012
Merit medal in National Wine Contest 2012
(Concurso Nacional de Vinhos Engarrafados 2012)
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