Vicentino 2014 Rotwein

Technische Daten

Region

Alentejo

Cast

Aragonez, Touriga Nacional and Syrah

Alkohol

14%

Gesamtsäure

5,5 g/l

Winzer

Bernardo Cabral

Vinifikation

Each variety is fermented separately for 10 days at 26 ° C, followed by a prolonged period of maceration, in contact with the films.

Tasting-Notes

Intense aroma of red and ripe fruit. The aroma is complemented in the mouth by the tannins softened by the barrel and by the acidity that the fresh Atlantic breeze maintained.

Flasche Größe

750 ml

Ph-Wert

3,65

Altern

8 months of partial stage in French oak barrels.