V.t esporao priv/sell 2016Vinhos do Alentejo

Alicante Bouschet, Aragonez, Syrah

Each grape variety was processed into wine and stored separately.

The Syrah and Aragonês grapes were fermented in small stainless steel containers, with the grapes stepping and alternating brief manual turns two or three times, depending on our daily tasting during fermentation.

Preferably, we fermented the Alicante Bouschet in a small stainless steel container and the circulation was carried out manually. The reason for this option is that Alicante has a relatively fragile berry skin and the stamping of the grapes would cause the tannins to dissolve excessively. After pressing, we kept the wines separate to better understand the development of each wine. Malolactic fermentation occurred spontaneously in barrels.

The storage occurred 30% in new oak barrels and 70% in used barrels (1 year) of French oak of 225 L. and 500 L. After 18 months of storage, while circulating immediately after malolactic fermentation, we produced the final product, which was bottled on May 28, 2014 after only light filtration, without any mixing.

Dense and opaque color.


It presents firmness on the palate, a lot of freshness and well-melted generous tannins, excellent structure and elegance.

V.t esporao priv/sell 2016
V.t esporao priv/sell 2016
68.00 €
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