Douro DOC
Douro Superior
Alcohol: 15 % Vol.; Total acidity: 6,1 g/L Tartaric acid; Volatile acidity: 0,5 g/L Acetic acid; pH: 3,38 e Total Extract: 32,8 g/L.
1440 bottles (75 cl) 80 Magnums (15 cl)
Old single vineyard, lower yield, exclusively with indigenous Douro grape varieties, mainly from Touriga Nacional (50%); Touriga Franca (45%) and Sousão (5%). Southern exposure.
The harvest was planned for the third week of September in perfect weather conditions. All grapes previously selected, destemmed and partially crushed, made subsequently the fermentation process over 15 days, completed with 8 days of maceration. The ageing and malolactic fermentation were developed in French oak barrels during 18 months.
Intense ruby color. Extremely fragrant, with a concentrated aroma of wild berries, and woods, with elegant notes of mocha and coffee. In the mouth, it is enveloping with good freshness on the palate, with fruit evident with great complexity. Tannins are firm but soft, long, and persistent. A promising wine of great longevity Recommended service between 16oC ºo 18ºC, prior to decanting.
