Quinta do Mouro Red

Classification: Vinho Regional Alentejano

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

Soils: Schist.

Grape varieties: 45% Aragonez; 35% Alicante Bouschet; 10% Touriga Nacional  e 10% Cabernet Sauvigon.

Winemaking: Manual harvest into boxes of 20kg. 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 barrels. 50% new.

Chemical Analysis

Alcohol: 14%


Check Producer       
Vinhos do Alentejo 2024