Monte da Igreja Red

Grape Varieties: Alicante Bouschet, Aragonez e Trincadeira
Method: Fermentation using the traditional method, using grapes stripped from the bunch, in stainless steel vats with automatic pumping-over and emptying. Fermentation lasts about a week at controlled temperatures. Some maceration.

Tasting Notes

Colour: Grenadine colour.
Aroma:  Good ripe fruit aroma, blackberry and plum notes.
Palate:  Ripe and surrounding tannins in the mouth with a gentle and harmonious end. 
Winemaker: Alexandra Mendes

Chemical Analysis

Alcohol: 14%
Total Acidity: 5,2 g/l
Volatile Acidity: 0,62 g/l
pH: 3,7
Recommendations: Consume preferably at 16°C - 18°C.


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Vinhos do Alentejo 2024