Riso Red


Classification: Vinho Regional Alentejano
Grape varieties: Touriga Nacional, Syrah, Alfrocheiro and Sousão.

Wine year 

2012 was a very dry year, with low rainfall, during the winter, spring and summer, except for some light rain, during the preflowering period. There was a delay in sprouting of about three weeks that affected the maturation of the grapes. From the point of view of plant health, it was an excellent year and has not been necessary to make many treatments. The whole of the grapes was in very good health status. 

Vinification: The harvest is done manually using 12Kg boxes to collect and transport the grapes. Follows a manual selection and stem removal process on a conveyor and the initial soft squeezing of the grapes, that are left to ferment under controlled temperatures. The mix is then subject to final maceration and secondary fermentation. The wine is then left to age in French (75%) and American (25%) oak barrels for 10 months to achieve final maturity


Alc: 13,5%;
Total acidity: 5,6 g/l;
PH: 3,69

Tasting Notes

Colour: Ruby color with good depht.
Aroma: Aroma of good intensity, with emphasis on balsamic notes of cedar, tobacco case and resin, pepper and clove spices, ripe red fruit and a very well integrated wood. 
Palate: In the mouth it has good volume, good acidity, good quality tannins, very obvious red fruit, with a long and complex finish.
Gastronomy: This is a "gastronomic" wine as it combines well from a fish in the oven to a black pork meat. Paring beautifully with a mushroom risotto and also with goat cheeses.


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Vinhos do Alentejo 2024