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Vinho Regional Alentejano produced in the Reguengos region.

Grape varieties: Grand Noir, Touriga Franca and Touriga Nacional.

Vinification: As far as vinification is concerned, grapes are delivered into the winery in 20kg plastic boxes and part is transferred into 3 tons open tops where they are foot trodden and fermented. The other part is fermented in large clay pots (1.500 litres) for about 10 days, followed by two weeks with skin contact.

Ageing: The wine is then transferred directly into new French oak casks for 10 months and bottled without any filtration or cold stabilisation.

It should be served at a temperature of 16/18ºC, after having been decanted, with game and cheese

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Vinhos do Alentejo 2019