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Caldas

Caldas

Wine Type

Red

classification

Region

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

30% in 4th year French oak for 3months; 70% in concrete vats.

 

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

4.9

pH

3.7

appearance

color

Serving suggestions

This wine has a great gastronomical ability. It can be paired with roasted and grilled red meats. Should be served at 17 ºC and open 20 minutes before serving.