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Total Acidity: 4,22 g/dm3
Reducing Sugars: 108,00 g/dm3
Winemaker: Carlos Alves
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|Cast||Traditional varieties of Douro.|
|Total Acidity||4,22 g/dm3|
|Wine Maker||Carlos Alves|
|Vinification||This is in mills, a controlled temperature between 28-30 °C until reaching the desired Baumé degree. At this stage, wine spirits are added, giving rise to a fortified wine.|
|Tasting Notes||Auburn color. In the nose enhances aromas of aging in wood. On the palate it is fine, lush tannins and a perfect acidity. It ends long and seductive.|
|Consumption||12 - 14 ºC|
|Enjoy||Expresses all the finesse and sophistication when combined with caramel-based desserts, nuts and spices, such as caramel fondant with jelly apple and ginger, tarte tatin, creme brulee and cheeses of medium intensity.|
|Bottle Size||750 ml|
Harvested by hand at their optimum, the grapes are stalked, crushed and vinified according to a process that relies on a maceration with extraction of color, tannins and aromas of films, complemented by permanent reruns during fermentation. This is in mills, a controlled temperature between 28-30 ° C until reaching the desired Baumé degree. At this stage, wine spirits (benefit) are added, giving rise to a fortified wine. Up quality wine from a single harvest. Stagia in wood for varying periods of time, never less than 7 years, sendonte bottled as the market demand.
Auburn color, with slight reddish reflections. In the nose enhances aromas of aging in wood, where stand out nuts, spices and light notes of fruit in syrup. On the palate it is fine and sophisticated, presents an excellent volu e of mouth, lush tannins and a perfect acidity. It ends long and seductive.
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