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Caldas Reserva

Caldas Reserva

Wine Type

Red

classification

Region

Grape varieties

Type of Soil

Producer

Alves de Sousa

Harvest year

Vinification

The grapes are total destemmed. With controlled temperature (20–22 ºC) the fermentation takes eight days to occur with maceration after it for three days.

Aging

Seven months in French oak barrels of 2nd and 3rd year.

date of bottling

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

6.1

pH

3.6

appearance

color

Serving suggestions

This wine is ideal to combine with grilled and roast food and red meats. Should be served at 17ºC and open 30 minutes before serving.