Douro DOC
Cima-Corgo
Alcohol: 14,0 % Vol.; Total acidity: 4,4 g/L Tartaric acid; Volatile acidity: 0,50 g/L Acetic acid; pH: 3,80 e Total Extract: 27,1 g/L.
3000 bottles (750 ml)
Old single vineyard, lower yield, exclusively with indigenous Douro grape varieties, mainly from Touriga Nacional (70%) e Tinta Roriz (30%). Southern exposure.
The harvest took place under ideal atmospheric conditions, on the 3rd week of September. The grapes were duly selected, destemmed and partially crushed, followed by the fermentation process over 15 days, concluded with 8 days of maceration. This was followed by malolactic fermentation and aging in Inox over 20 months.
Loaded ruby color. With the concentrated aroma of ripe red fruit. In the mouth, it is enveloping with good freshness on the palate, with evident fruit. Velvety tannins, pleasantly long finish. A wine of enormous gastronomic versatility. Serve between 16ºC to 18ºC with prior decantation. Subject to creating a deposit.
