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Winemaking:
Total destemming of the grapes followed by gentle crushing. Part of the batch is initially vinified by the traditional method of milling with foot steps, finishing the fermentation in stainless steel, and the remaining batch is vinified only in stainless steel. In both vinification, a brief pre-fermentative maceration is carried out, followed by fermentation in tanning 6-8 days at a controlled temperature of 28-30 ° C, with relatively frequent overruns. After the alcoholic fermentation, a period of maceration is carried out, after which the wine is separated from the pasta with which it is fermented, and finally the malolactic fermentation is provoked. All the wine stages in French oak barrels for 24 months.
Grape Varieties:
Touriga Nacional,Tinta Roriz,Tinto Cão,Touriga Franca
Tasting Notes:
Intense ruby colour. Wine with intense and complex aroma, marked by notes of eucalyptus and fig, standing out in the end aromas of spices and green pepper. In the mouth it is a wine with a lot of flavour, volume, soft and complete, presenting very mature tannins, with an acidity that gives it a lot of freshness and persistence.
Store and Serve Advices:
Recommended serving at a temperature of 16 to 18ºC.
Food Pairing:
Excellent to go with meat dishes and a variety of cheeses.
Allergens:
Contains sulphites.
Reviews and Awards:
. 17 points in Revista de Vinhos;
. Silver medal International Wine & Spirit Competition 2014 (Other vintages);
. Bronze medal Decanter World Wine Awards 2014 (Other vintages);
. Silver medal Japan Wine Challenge 2013 (Other vintages);
. Gold medal Mundus Vini 2013 (Other vintages);
. Silver medal Concours Mondial de Bruxelles 2006 (Other vintages);
. Silver medal Vinalies Internationales 2006 (Other vintages).
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