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The harvest period occurs in the beginning of September. The grapes are de-stemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25 ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises by using physical processes in stainless steel vats, the wine is filtered before being bottled in the following spring.
Clear aspect and well-defined ruby colour. Aroma of red fruits with slight herbaceous hints typical from the Trincadeira grape. Fruity aroma with pleasant notes of strawberry, typical from the Aragonez grape, combined with a slight astringency offered by the Castelão grape.
Store and Serve Advices:
Best served at 16-18ºC
Good with meat or cheeses.
Reviews and Awards:
. Bronze medal China Sommeliers Wine Challenge 2012 (2011).
No customer reviews for the moment.
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