Product details
The essence of small-scale winemaking has changed in over two thousand years. In this process, the grapes previously squeezed on foot are stoned by hand on a ripening table. The fermentation takes place with 30% of the stink, in hoists with an average capacity of 1,600 liters at a temperature that is around 28ºC, being controlled by watering of the hoists 4 times a day. The fermentation takes approximately 8 days, leaving the wine in maceration after fermentation until November. After the pressing of the masses, part is staged in hoists for a period of around 16 months in which an olive oil film is used to prevent oxidation. The other part was stamped in 500-liter brown casks. At the same time, it was fermented in a small hoist with a capacity of 300 liters and the rest of the stall with a little must. This product is called ripening wine because it is the result of this ancestral technique of manual destemming.
Grape Varieties:
Grand Noir,Trincadeira,Aragonêz,Moreto
Tasting Notes:
colour reddish brown. Aroma: of nuts, spices (black pepper, cloves), clay, liqueur, evolved but not oxidized. Taste robust, dry, good acidity, very balanced, tannins present but soft. Long and persistent.
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:
Good with braised fish cooking medium, spicy red meats, Stews.
Allergens:
Contains sulphites.
Reviews and Awards:
. 91 points in Robert Parker;
. 18 points in Revista de Vinhos;
. 18 points in Vinho Grandes Escolhas.
Disclaimer:
This product does not contain any outer box and it's sold as presented on the pictures. If you have any specific instructions, please contact our customer service team and we will do our best to fulfill your request.
Your review appreciation cannot be sent