V.t pera manca 2013Vinhos do Alentejo
Designation: DOC Alentejo Grape varieties: Trincadeira and Aragonez Soil Type: Granitic Oenology: Pedro Baptista Vinification: The grapes come from selected fields in vineyards over 30 years old, in which the ripening occurs smoothly, without exaggerated water stress, maintaining the aromatic potential and the proper extract of the grape varieties. When they reach the ideal ripeness stage, the grapes are harvested and transported to the winery, where the technological process begins with total destemming, careful optical choice and light crushing. Fermentation takes place in controlled temperature French oak vats. 18 months aging in French oak barrels, followed by aging in bottles in the cellars of the Monastery of Cartuxa. This wine was not submitted to tartaric stabilization.
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