Montes Claros Reserva Red

Grape varieties: Aragonez, Cabernet Sauvignon, Syrah, Touriga Nacional and Trincadeira

Soil: Chalky-clay and schist

Vinification: The grapes come from vines previously selected, generally around 30 years old, and follow a very strict maturation process in order to determine the perfect time for the harvesting. In the winery the grapes arrived in perfect conditions and were partially destemmed, process after which the crushing and the fermentation in a prolonged maceration - 10 to 12 days - followed in order to extract the best aromas and all the complexity of the fruits. The malolactic fermentation was then performed, part of it in stainless steel deposits, the other part in wood barrels.

Ageing: In order to gain more complexity and structure the final batch aged for 12 months in 2nd and 3rd years French and American oak barrels and 6 months in the bottle.



Alcohol: 14%Vol
Total Acidity: 5,80 g/l
pH: 3,55
Total SO2:< 130 mg/


Tasting Notes

Visual appearance: Clear appearance, deep grenade colour.
Olfactory aspect: Rich aroma with notes of jam, jelly and cocoa.
Aspect gustatory: Soft full-bodied and complex flavour with notes of black fruits and robust persistent tannins with a long finish.

How to serve: Best served at 16-18ºC.

Gastronomy: As an accompaniment to meat or cheese. Best consumed after bottling or stored up to 5-6 years.

Check Producer       
Vinhos do Alentejo 2019