Quinta da Alameda
The grapes were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The alcoholic fermentation lasted about 15 days, with gentle maceration for a good extraction of colors and aromas. After fermentation and maceration after fermentation, it was transferred to new French oak barrels from the forests of Bertrange and Tronçais where the malo lactic fermentation took place. It remained 12 months in barrels and a minimum of 12 months in bottle, in a fresh basement. Violet red color, with aromas of black fruit, wild blackberry, blueberries, light notes of spices, cocoa,. The barrel harmoniously integrated, does not hide the fruit. In the mouth it is a dry wine, with tannins well marked in harmony with a good acidity, what makes of it an elegant wine with long end.
Awards and classifications
Entity: Melhores Vinhos Engarrafados do Dão