Product details
The vintage year revealed exceptional characteristics to create this Adega de Borba Garrafeira. It was produced from grapes cultivated in the oldest vineyards of the region, which have a foundation composed by schist soils, with a meticulous control of productivity of the grape and accompanying of the maturation stage of each grape and specific plot. After they arrived in the winery, the grapes were slightly crushed with total destemming, process after which the alcoholic fermentation followed. It was performed in stainless steel vats with moderate mechanical stepping. Maceration was performed for 10 days under a controlled temperature of 24 ºC. The wine aged for 12 months in French and American oak casks, after which a slight filtration occurred. It then aged for 30 months in bottle in the cellar.
Grape Varieties:
Trincadeira,Aragonêz,Alicante Bouschet
Tasting Notes:
Deep grenade colour. Good aromatic intensity with aromas of black ripe fruits, cocoa and roasted nuts. Soft flavour with tannins of raisins and wild berries, full-bodied and fresh, long finish.
Store and Serve Advices:
The bottle should be kept horizontally in a dry and cool place, sheltered from light. Choose the right moment to drink it, and take time to prepare the bottle and enjoy the occasion. Ideally, the bottle should be stood upright the night before. Serve between 16ºC-18ºC.
Food Pairing:
Ideal to accompany red meats cooked in the oven, game or traditional desserts.
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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