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Vinha D'Ervideira Rosé

Grape varieties: Touriga Nacional, Aragonez and Tinta Caiada
Vinification: Grape varieties are separately vinifies and then sent to rotating fermentation deposits “Vinimatics”, for 6 to 10 hours, in low rotation, in order to obtain a soft colour extraction. After this period, the must is sent to the cold chamber, for fermentation, at a controlled temperature between 13º to 15º C.
Llongevity: 3 to 4 years.
Taste: With the aromatic potential of the Aragonez and the Touriga Nacional, complexed by the elegance of Tinta Caiada, this rosé presents an aroma of blackcurrant and fresh plums, an elegant. Fresh structure ans a long persistence finish.
How to serve: Between 7º and 9º C, with oven roast fish, smoked fish and salads.

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Vinhos do Alentejo 2019