Ouzado Red

Classification: Regional Wine from Alentejo

Grape Varieties:  Cabernet Sauvignon, Touriga Nacional e Syrah

Production:  4.000 bottles

Winemakers:  Anselmo Mendes & Diogo Lopes

Vinification: Total destemming, pressing, fermentation in stainless steel tank at controlled temperature (24º-28ºC).

Ageing: Aged for 12 months in inox.



Alcohol Content: 13,5%
Total Acidity: 5,1g/L
pH: 3,50


Tasting Notes

Colour: Ruby colour.
Aroma: Complex aroma with balsamic notes, matured fruit and some vegatal (rosemary and thyme).
Palate: Volume on mouth with round tannins. Persistente finish.

Consumption: Until 2018

Serving Temperature: 16-18ºC

Serving Suggestions:  Goes well with roasts.

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Vinhos do Alentejo 2024