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Detailed description
VINIFICATION: After the grapes are received, the grapes are stripped and crushed. The wine grapes are channeled into small fermentation vats with a cooling system. They are then added to maceration enzymes that will extract the grape juice to the maximum, The coloring matter and tannins. The selected yeasts are then added, and alcoholic fermentation is initiated. During this period ranging from 4 to 8 days the blanket is watered several times a day. The reassembly is programmed according to the state of maturation of the grapes, and the type of wine to be obtained. The whole fermentative process takes place at a temperature between 25 and 28 ° C. GRAPE VARIETIES Touriga Franca, Touriga Nacional and Tinta Roriz. FLAVOUR NOTES: Appearance clear, ruby color with brownish reflections. Aroma vinous, with notes of red fruits and vanilla. Taste balanced, good structure soft and fruity CHEMICAL ANALYSIS Alcohol content: 13,5% Reducing sugar: 0,6 (g/dm3) Total acidity: 5,3 (g/dm) Ph: 3,64