VINHA MARIA LISBOA RED
VARIETIES
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VINIFICATION
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MATURATION
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50% Aragonês, 50% Castelão | Crush with total destemming, alcoholic fermentation at 26°C and prolonged skin maceration | 6 months in French oak barrels and 2 months in bottle | ||
AROMAS
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TASTE
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GASTRONOMY
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Intense in ripe red fruits | Soft, harmonious, elegant and with silky tanins | Roasted in the oven fish, white meat roasted, stewed or roasted red meats and soft cheeses. Drink at 18ºC | ||
ENOLOGIST
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Osvaldo Amado |