Quinta das Herédias Red
Vineyards between 20-30 years old. Total destemming and pressing. Selection of grape must and post cooling and decantation at low temperature. Fermentation in stainless steel vats with temperature and around 15ºC for 20 days. About 15% of the wine ferment and age for 6 months in a 500L French oak barrel. Young and complex at the same time, with notes of red fruits present. In the mouth it is elegant, with good structure and good volume in the mouth. A wine with some complexity and acidity, well combined with the discreet influence of the barrel. Long and persistent aftertaste. Contains sulfites.