Vicentino Gama Poente Colheita Red

Each variety ferments separately for 10 days at 26ºC, followed by a period of prolonged maceration, in contact with the skins. The stage is partial, in French oak barrels, for 8 months. The red Vicentino is the wine that best portrays the fusion between the warm Alentejo plains and the freshness of the Vicentina Coast. Its intense aroma of ripe red fruit is complemented in the mouth by the tannins softened by the barrel and the acidity that the fresh Atlantic breeze kept. After tasting, the palate feels filled with a round and elegant wine, and an admirable aromatic persistence.