Douro DOC
Douro Superior
Alcohol: 15 % Vol.; Total acidity: 4,9 g/L Tartaric acid; Volatile acidity: 0,60 g/L Acetic acid; pH: 3,86 e Total Extract: 36,2 g/L.
4000 bottles (750 ml)
Old single vineyard, lower yield, exclusively with indigenous Douro grape varieties, mainly from Touriga Nacional (70%); Touriga Franca (20%) e Tinta Roriz (10%). Southern exposure.
The harvest was planned for the second 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 and American oak barrels during 18 months.
Intense ruby color. Extremely fragrant, with a concentrated aroma of red fruit, with elegant notes of mocha, coffee and vanilla. In the mouth it is enveloping with good freshness on the palate, fruit evident with great complexity. Tannins firm but soft, long and persistent. A promising wine of great longevity Recommended Service between 16oC to 18oC, prior to decanting.
