Product details
Quinta Vale D. Maria “Vinha do Rio” grapes are foot trodden and fully fermented in lagares for 7 to 10 days at temperatures ranging from 22° to 27° Celsius. The resulting wines are then racked into new Allier French oak 225-liter casks from various coopers, namely from François Frères and Taransaud, where they go through malolactic fermentation. The final choice of casks and the blending happened between May and June of the second year after the harvest. The wine is normally bottled two to three weeks after the blending.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
It's an incredibly deep coloured red wine. There are shades of deep violet, purple and dark red. This wine is made from a 100 year old vineyard that produces a concentrated wine, full of mature red fruit aromas, with a high complexity and elegance that only such a vineyard can create. There is a certain mature attitude with this wine that shows aromas of raspberries, plums and black cherries, combined with fresh notes of rock rose, none of these flavours are too obvious and too upfront, but appear with a discrete elegance as the wine slips down the palate and evolves in the glass.
Store and Serve Advices:
Store the bottle lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
Excellent with stew or roasted game and lamb meat dishes.
Allergens:
Contains sulphites.
Reviews and Awards:
. 95 points in Revista de Vinhos;
. 18,5 points in Vinho Grandes Escolhas.
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.
Your review appreciation cannot be sent