your ads here

advertisement

Barros LBV

Barros LBV

Wine Type

classification

Region

Producer

Sogevinus

Vinification

Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of color, tannins and aromas of the grape skin, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase wine brandy is added. (benefit or fortification), originating a fortified wine.

Aging

Six years in oak casks and vats.

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

4.9

pH

3.6

color

Serving suggestions

Should be served chilled and paired with chocolate and deserts.