Winemaking:The grapes are harvested by hand in 150 kilo boxes, crushed and de-stemmed, and then fermented in stainless steel vats where the temperature never exceeded 25 degrees. The grapes macerated for the period of time needed to obtain a wine with the desired body and structure. After the malolactic fermentation in vats, 25% of the wine aged in French oak casks for 12 months and the remaining aged in stainless steel vats. The wine was bottled 18 months later.
Grape Varieties:
Touriga Franca,Tinta Roriz,Touriga Nacional
Tasting Notes:
Clear and bright, it has an intense, dark garnet colour with red reflections. A fresh and penetrating aroma where floral and ploughtail scents dominate and are subsequently replaced by ripe fruit, plum and fig aromas with light undertones of dark chocolate. In the mouth, the wine is dense and fresh, with silky tannins that leave a good finish, with hints of red fruits such as cherries.
Store and Serve Advices:
Serve between 16º and 18º C. Store the bottle on its side in a cool, dry place away from light.
Food Pairing:
An excellent choice as an aperitif, this wine is a good choice to serve with daily meals and light dishes (soups, salads...). We specially recommend that Duas Quintas Red Wine 2010 be served with Portuguese Feijoada or grilled/barbecued meats. It is ideal at the end of the meal, served with hard cheeses.
Allergens:
Contains sulphites.
Reviews and Awards:
. 87 points in Wine Spectator Magazine.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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