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Vinha Maria Alentejano Red

vinha-maria-alentejano-red
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Varieties

40% Aragonez, 30% Trincadeira, 20% Alicante Bouschet, 10% Touriga Nacional

Vinification

Crush with total destemming, fermentation at 26°C, long skin maceration.

Maturation

6 months in barrels and 2 months minimum in bottle.

Aromas

Intense in red fruits, forest fruits nuances and dried fruits.

Taste

Fruity, soft, elegant and harmonious.

Gastronomy

Ideal with fish dishes moderate cooking, white meat, stewed or roasted red meats and soft cheeses. Drink at 18ºC.

Enologist

Osvaldo Amado