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Quinta da Gaivosa DO

Quinta da Gaivosa DO

Wine Type

Red

Region

Type of Soil

Producer

Alves de Sousa

Vinification

The grapes are total destemmed. With controlled temperature (20–22 ºC) the fermentation takes 10 days to occur with maceration after it for 7 days.

Aging

15 months in new and 2nd year French oak barrels.

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

5.1

pH

3.6

appearance

color

Serving suggestions

This wine finely accompanies red meats grilled or roasted like roast beef. Ideally should be served at 17 ºC and opened one hour before serving.