Winemaker: José Neiva Correia
Country: Portugal / Region: Alentejo
Grape Varieties: Trincadeira & Aragonez
Vinification: Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat.
After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
Ageing: Wine is aged French of Allier oak barrels of 225 Lt for 3months.
Colour: Ruby colour.
Aroma: Smooth and complex aroma to the mix of matured fruits and the new oak wood ageing.
Palate: The taste reveal’s a smooth, elegant and balanced dry red wine with a pleasant and persistent end.
Serving suggestions: Social wine, excellent as aperitif and to accompany meat, game, dry cheese and fishes in the oven or codfish.
ABV: 13%
Volatile acidity: 0,52
Total acidity: 5,18
PH: 3,71
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