The grapes are manually harvested from the best vines of Quinta da Carregosa and these show a more balanced maturation.
The grapes go throw a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes that allow the extraction of the colour and flavour components. Cultured yeasts are used to improve the alcoholic fermentation that occurs between 22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.
Flavour: intense, good evolution on the bottle, elegant “bouquet” with abundant cassis,
spices, cigarrette box and with well integrated vanilla notes
Taste: intense, grown tannins, fine balanced, strong aftertaste
Alcohol – 15,4% vol.
Total Acidity – 5,25 g/dm3 (tartaric acid)
Volatile Acidity – 0,54 g/dm3 (acetic acid)
pH – 3,66
Extract – 34,1 g/dm3