Ameias Aragonês, 2013


Method

Geology Soil:

Vine varieties: Aragonês 100 %

Pruning system:

Average Age of Vines: 10 years

Media Production: 7 hl/ha

Vinification Process: Fermentation stainless still vats at an average temperature of 25ºC. Long maceration in order to extract maximum color pigments and tannins.

Analytical Control

Alcohol: 14 %

Total Acidity: 4.5 gr/l

Residual sugar: <2

Dry Extract: gr/l

pH:

Organoleptic Characterization

Visual Appearance: intense ruby color

Appearance olfactory: confit red fruit aromas

Appearance taste: soft, rounded and balanced wine

Recommended temperature for tasting: 16 ºC

Other Information

Bar Code:

Quantity:

Price:

Enologist recommendations: Ideal as accompaniment of red meat, of seasoned meat, of dishes of game, of cheese

Prizes

  • Medalha de Prata -Silver Medal
    La Selezione del Sindaco, 2011
  • Medalha de Bronze - Bronze Medal
    Challenge International du Vin, 2010
  • Medalha de Ouro -Gold Medal
    Concurso de Vinhos Engarrafados CVRPS, 2013
  • Medalha de Ouro -Gold Medal
    Vinalies Internationales, 2013
  • Tambuladeira de Bronze
    AEP -Associação dos Escanções de Portugal, 2014
  • Commended
    IWC London, 2014
  • Medalha de Bronze - Bordeus
    Challenge International du Vin, 2010

Download

Technical Sheet: FT-AMEIAS-ARAGONEZ-2013.pdf

 

Printable Version

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selected wine estate by vinjournalen.se

We are one of a few selected Portuguese wine producers at Vinjournalen.se, an online wine magazine.