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Quinta do Mouro Red


Classification: PGI


Climate: Mediterranean Continental, hot days and cool nights during the maturation.

Soils: Schist.
 

Grape varieties: 45% Aragonez, 30% Alicante Bouschet, 15% Touriga Nacional and 10% Cabernet Sauvignon.


Winemaking process: Manual harvest into boxes of 20 kg. Parcial destemming. Grapes are crushed with feet in open top tanks for two days in cold soaking. Finish fermentation in stainless steal tanks with temperature control. Pressed in vertical hydraulic press.


Ageing: 14 months in 300L French and Portuguese oak barrel, 50% new.


 

Chemical Analysis

Alcohol: 14%
pH: 3,52
Total Acidity: 5,7 g/L
Residual Sugar: 2,8 g/L

 

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Vinhos do Alentejo 2019