VINHA MARIA ALENTEJANO RED
VARIETIES
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VINIFICATION
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MATURATION
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40% Aragonês, 30% Trincadeira, 20% Alicante Bouschet, 10% Touriga Nacional | Crush with total destemming, fermentation at 26°C, long skin maceration | 6 months in barrels and 2 months minimum in bottle | ||
AROMAS
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TASTE
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GASTRONOMY
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Intense in red fruits, forest fruits nuances and dried fruits | Fruity, soft, elegant and harmonious | Ideal with fish dishes moderate cooking, white meat, stewed or roasted red meats and soft cheeses. Drink at 18ºC | ||
ENOLOGIST
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Osvaldo Amado |