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