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DACOSTA Ruby

DACOSTA Ruby

Wine Type

classification

Region

Producer

Sogevinus

Vinification

The fermentation takes place in stainless-steel vats with skin maceration at the temperature of 28ºC, for three or four days. When is reached the desired sweetness the fermentation is stopped by adding wine brandy (benefit or fortification) to the must. This wine is obtained  by different matured wines blending.

Aging

Minimum aging of three years in stainless-steel and wood casks.

date of bottling

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

4.1

pH

3.6

appearance

color

Serving suggestions

Ideal to be served with fruit desserts at a temperature between 12 ºC and 14 ºC.