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Manual harvest into 12 kg crates on 6th and 7th of September for Touriga Nacional, 21st September for Alicante Bouschet and 14th September for Petit Verdot. After a short period inside a refrigeration chamber, the grapes were once again meticulously triaged on a vibrating sorting table, before being fully destemmed and lightly crushed. The fermentation of the grape varieties occurred separately, in French oak barrels at a controlled temperature, for eleven days.
Grape Varieties:
Alicante Bouschet,Trincadeira
Tasting Notes:
Red fruit, light smoked, dry vegetable, a bit of chocolate. medium body, great freshness of mouth, in a very sui generis style. Textured, with firm tannins, and great in the after taste.
Store and Serve Advices:
Serve at a temperature of 16-18°C.
Food Pairing:
Enjoy with roasted, slightly caramelized red meat or game with black fruit jelly. Match also with a powerful Portuguese cheese from “Azeitão” or a traditional “Roquefort”.
Allergens:
Contains sulphites.
Reviews and Awards:
. 88 points in Revista de Vinhos;
. 18 points in Vinho Grandes Escolhas;
. 17,5 points in Jancis Robinson;
. Bronze medal International Wine Challenge2015 (Other vintages);
. Bronze medal Decanter World Wine Awards 2015 (Other vintages);
. Silver medal International Wine Challenge 2015 (Other vintages).
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