Tapada de Coelheiros Garrafeira Red
The grapes were harvested manually and transported to the cellar where they were destemmed. Alcoholic fermentation took place in a stainless steel mill at a temperature of 26–27°C. After finishing, we kept the wine in post-fermentation maceration for 5 days. The malolactic fermentation occurred naturally in a stainless steel tank and then it was transferred to barrels where it remained for 18 months. The lottery followed. Aging for 18 months in barrels and 5 years in bottle. Intense color. Aroma shows great depth and complexity, with lots of pepper and nutmeg, macerated berries and moss. In the mouth, vigorous tannins stand out, but tamed by time and solid structure. Rich and exquisite, with a lot of freshness in the endless finish. Contains sulfites.