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Vinha do Mouro


Classification: Vinho Regional Alentejano


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


Soils: Schist and clay.


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


Winemaking process:  Hand harvested, fermentation in stainless steal tanks with temperature control.


 

Chemical Analysis

Alcohol: 14%
pH: 3,62
Total Acidity: 5,2 g/L
Residual Sugar: 3 g/L

 

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Vinhos do Alentejo 2019