Product details
Selected the best grapes from Alicante Bouschet, Touriga Nacional and Petit Verdot. After de-stemming, the berries are hand-picked before crushing. 30% stems were added to Alicante Bouschet to give more complexity and structure, which accompanied the entire fermentation. Before fermentation in stainless steel trunk-conical vats at a controlled temperature of 28ºC, maceration takes place at 10ºC for 3 days. After malolactic fermentation, the wine ages in 3000 liter French oak barrels for 12 months. The final blend is made only from the best wood and is aged in the bottle at a controlled temperature of 15ºC.
Grape Varieties:
Alicante Bouschet,Touriga Nacional,Petit Verdot
Tasting Notes:
Very attractive deep ruby colour. On the nose, black forest fruits stand out with a background of sous bois where the tobacco leaf predominates. In the mouth it is a wine with great attack and volume. The tannins are very present but with excellent maturation, vibrant acidity that makes the wine long and very gastronomic.
Store and Serve Advices:
Bottle horizontally. Ready to consume but with very good aging capacity in the bottle. Optimum consumption time varies depending on the wine. Ideally, from 3-4 years after harvest date. It may form sediment after the 2nd year and must therefore be decanted. Recommended temperature: 16ºC to 18ºC. Consume within 24 hours of opening.
Food Pairing:
It is a wine that, due to its complexity, is ideal to accompany elaborate meat dishes and game.
Allergens:
Contains sulphites.
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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