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Destemmed, soft crushing and thermal shock, then followed by a period of soaking pre-fermentation cold-mill for about 12 to 24 hours, after which the masses were transferred to fermentation vats broad low where fermented by about 10 days, at temperatures between 24 and 26 º C. The malolactic fermentation occurred in a natural way, and it was concluded at the end of December when the wine made this fermentation in wood. Ageing for 12 months in new French barrels.
Grape Varieties:
Tinta Roriz,Touriga Franca,Touriga Nacional
Tasting Notes:
The Grand Reserve's nose is very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of liquorice. The aromas become more complex due to subtle notes of vanilla from the wood. In the mouth, the wine is fabulously concentrated, and has firm tannins and a smooth texture. The very persistent finish, strongly displays the intensity of the wines of the Douro Superior.
Store and Serve Advices:
Serve at a temperature of 14ºC to 16ºC.
Food Pairing:
It is best accompanied by cheese, meat and most Mediterranean food.
Allergens:
Contains sulphites.
Reviews and Awards:
. 93 points in Robert Parker;
. 17,5 points in Revista de Vinhos;
. 17,5 points in Vinho Grandes Escolhas;
. Commended International Wine Challenge 2018;
. Bronze medal Decanter World Wine Awards 2017;
. Bronze medal International Wine Challenge 2017;
. Gold medal Concours Mondial de Bruxelles 2014 (Other vintages);
. Silver medal Decanter World Wine Awards 2014 (Other vintages);
. Silver medal Outstanding International Wine & Spirit Competition 2014 (Other vintages);
. Bronze medal International Wine Challenge 2014 (Other vintages);
. Gold medal Concours Mondial de Bruxelles 2012 (Other vintages);
. Bronze medal International Wine Challenge 2012 (Other vintages).
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