Introduction
Zone
Douro Doc
Portugal
Grape variety
Several indigenous Portuguese grape varieties.
Harvest time
Mid September
Average yield per hectare
3500 kg
Vinification
All grapes in the field are picked by hand and transported in 20 kg crates. Then pressed and fermented at up to 29 degrees Celsius in open stainless steel tanks of up to 1200 liters. The characteristic features of this wine are created during the fermentation process.
Bottling
July 2014
Wine/Spice-Tip
Game, red or white meat, light cheeses
Data during bottling
13% Alcohol
Pouring temperature recommendation
Best served between 15 and 17 degrees Celsius.
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