Alentejo Regional Wine
Touriga Nacional 100%
VINIFICATION AND AGEING
Manual harvest, selected for 18 kg boxes.
Total destemming, light pressing using the drained tear ( téte de cuvée ). Cold static decanting, followed by fermentation in stainless steel vats at a temperature of 12-14 ° C.
Later stage in stainless steel vats until bottling.
CONSUMPTION AND LONGEVITY
Ideal consumption temperature at 8 ° C. Ideal with fresh fish, sushi and sashimi dishes, salads, white meats and grilled red meats.
Light salmon color. Aroma of white flowers, raspberry and apricot.
Very elegant in the mouth, with the fruit showing. In the mouth it is long, smoked and refreshing.
Xabier Kamio | Diogo Lopes
Reducing sugars: 0.3
Total Acidity: 5
We are a family owned and operated business.
3 333 bottles