Quinta do Sobral Touriga Nacional Red

Manual harvest in 18Kg boxes, careful selection of the best grapes in the vineyard. The grapes were completely destemmed in small stainless steel vats, where they were macerated for 24 hours at low temperature, before starting alcoholic fermentation, with indigenous yeasts and controlled temperature. Alcoholic fermentation lasted 15 days, with mechanical treading for good extraction of color and aromas. After fermentation, it was transferred to new 225L French oak barrels, where it remained for 9 months until completing the malolactic fermentation here. Notes of berries, spices and floral notes typical of the variety. In the mouth it is enveloping with good acidity and a very elegant mineral background.