VINHA MARIA ALENTEJANO RED

VARIETIES


 

VINIFICATION


 

MATURATION


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


 

TASTE


 

GASTRONOMY


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


Osvaldo Amado