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Montes Claros Garrafeira

Grape varieties: Aragonez, Tinta Caiada and Trincadeira

Soil: Chalky-clay and schist

Vinification: Montes Claros “Garrafeira” was produced from a previous selection of old vines planted in schist soils with a rigorous control of the productivity of the grape and monitoring of the maturation of each variety and specific plot. This process involved an extreme care in the production of grapes with extreme quality. After the grapes arrived in the winery they were smoothly crushed with total de-stemming after which the alcoholic fermentation in stainless steel lagares (wine presses) took place by using a moderate mechanical pressing. The vinification process was concluded with 10-day maceration under a controlled temperature of 24 ºC.

Ageing: The malolactic fermentation occurred in 1st use French, American and chestnut oak barrels with a 12-month ageing in the same barrels. After a slight filtration the wine was bottled and aged for 30 months in the bottle.

 

Analysis

Alcohol: 14,5%Vol.
Total Acidity: 5,85 g/l
pH: 3,40
SO2 Total: < 130 mg/l



Tasting Notes

Visual aspect: Clear appearance, deep grenade colour.
Olfactory aspect: Good aromatic intensity with notes of red fruits in jam, coffee, chocolate and spices.
Aspect gustatory: Soft flavour, fruity freshness and excellent structure, slight astringency with spices and toast flavours, soft but full-bodied tannins of wild fruit; the finish is persistent, balanced and elegant.

How to serve: Temperature of 16-17ºC.

Gastronomy: As an accompaniment to veal, lamb, game and traditional pastry. Best consumed after bottling or stored up to 10 years.

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Vinhos do Alentejo 2019