Technical information
Case: 6x75cl | Weight – 9,4Kg
Total Acidity (g/L): 5,5
pH: 3,70
Alcohol: 14%
Total Sugars (g/L): 0,4
Dimensions (mm): Height – 85; Lenght – 525; Width – 315
Pallet: 5 cases x 16 rows | Weight – 676Kg
HARVEST
The year 2016 started with very high temperatures and low precipitation levels for this period of the year.
Both the rain level and the temperatures were low since the budburst until the second third of spring. In May, the temperature and rain started increasing, which promoted a fast grow in the vines, compensating for the slow development until then.
From the beginning of summer until the veraison and during the maturation, the days were really hot. On 25th August the Syrah grapes were harvested from the plots 1A and 1C. One month later, the Touriga Nacional grapes were harvested. On 29th September we started the harvest on the plot 3A, one of the first being planted with this variety. Despite the vegetative cycle delay, the characteristics of each variety were kept, allowing the quality of the whole vinification process.
VITICULTURE
Vintage: 2016 Grape Varieties: Touriga Nacional (60%) e Syrah (40%)
Vineyard Area: 20ha Soils: Magnesian sedimentary loam soils, ranging from sandy-loam to clay-loam with marked horizons. Many areas comprise soils with laminar clay-schist-like characteristics Irrigation: Localized irrigation with strictly controlled requirements and in accordance with quality parameters Production: 6tons /ha
WINEMAKING
The grapes are hand-selected. The fermentation and maceration take place in “lagares”. The end of alcoholic and malolactic fermentation and also the ageing process happen in new French oak barrels. The Touriga Nacional ages in French oak and the Syrah in American oak. After 12 ageing months, the best 23 barrels of each variety are selected.
TASTING NOTES
Deep, concentrated plummy-red colour. Complex and delicate aromas, such as spices from the oak ageing. Full-flavoured with an elegant and persistent profile.
Food Pairing: Rich codfish dishes, mushroom risotto, lamb dishes, roasted pork, beef steak and strong flavour cheeses.
SERVING SUGGESTION
Serving temperatures – 14 – 16oc 2018-2025