VINHA MARIA DOURO RED
VARIETIES
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VINIFICATION
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MATURATION
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50% Tinta Roriz, 25% Touriga Franca, 25% Tinta Barroca | Crush with total destemming, alcoholic fermentation at 26°C and prolonged skin maceration | Maturation in french oak wood barrels of second use and 2 months in bottle before going to the market | ||
AROMAS
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TASTE
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GASTRONOMY
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Predominant in red fruits avours and spice notes | Fruity, soft, elegant and harmonious | Goes well day-to-day meals. Drink at 18ºC | ||
ENOLOGIST
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Osvaldo Amado |