Destemming of the grapes was followed by gentle crushing, with the solids conveyed to stainless steel fermentation vats by gravity, with automatically controlled temperature and pumping over. Fermentation lasted for around 5 days, during which the wine was subjected to a number of pumping-overs in order to gently bring out the aromas and phenolic compounds in the skins. After this process, it was conveyed to ageing vats, and the solids pressed in pneumatic presses to gently extract the wine contained in them. Following malolactic fermentation, it is aged in stainless steel vats until bottling, which is performed in stages to maintain the freshness of the blend, after which it is aged in the bottle for varying periods before being sold.
Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro, Tinta Pinheira
It is a medium intensity ruby coloured wine, characterised by the primary aromas of the grapes from which it is made, such as plum and black cherry, with some balsamic notes. On the palate it is a wine of great elegance and smoothness, with good fresh acidity, smooth and rounded tannins and a medium intensity palate aroma in which fruit prevails. The result is a remarkably balanced whole, with a clean finish of medium persistence.
Store and Serve Advices:
The bottle should be kept horizontally in a dry and cool place, sheltered from light. Serve between 15ºC-17ºC.
It is a very versatile wine, ideal as an accompaniment to light dishes, cold meats, cheeses and certain fish dishes.
Reviews and Awards:
. 15,5 points in Revista de Vinhos;
. 15,5 points in Vinho Grandes Escolhas;
. Bronze medal International Wine Challenge 2015 (2013);
. Bronze medal Decanter World Wine Awards 2013 (2009);
. Commended International Wine Challenge 2013 (2009).
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