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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. Until July partly in stainless steel and partly in American and French Wooden barrels.
Tinta Roriz,Touriga Franca,Touriga Nacional
Ruby colour. On the nose, fresh and elegant with notes of berries and black cherries, being the aroma complexed with the timber discrete notes of wood. The palate is warm, showing firm tannins and smooth texture of lingering.
Store and Serve Advices:
Serve at a tempertatuof 14ºC to 16ºC.
It is best accompanied by cheese, meat and most Mediterranean food.
Reviews and Awards:
. 17 points in Revista de Vinhos;
. Silver medal Concours Mondial de Bruxelles 2016 (2012);
. Silver medal Concours Mondial de Bruxelles 2014 (2011);
. Bronze medal International Wine & Spirit Competition 2014 (2011);
. Commended International Wine Challenge 2014 (2011);
. Silver medal Concours Mondial de Bruxelles 2013 (2010);
. Bronze medal Decanter World Wine Awards 2013 (2010);
. Silver medal International Wine Challenge 2013 (2010);
. Bronze medal International Wine Challenge 2012 (2010);
. Bronze medal International Wine Challenge 2010 (2007).
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