Bota Alta Rosado,


Method

Geology Soil: Sandy

Vine varieties: 100 % Castelão (Periquita)

Pruning system:

Average Age of Vines: 8 years

Media Production: 15 hl/ha

Vinification Process: Fermentation in cement tanks, at an average temperature of 22 º C, this is when there amuada approximately 8 g / l of residual sugar to make the wine slightly sweet. Prior to bottling is added is less than 1 bar of carbon dioxide to make the wine slightly aerated.

Analytical Control

Alcohol: 11.5 %

Total Acidity: 5 gr/l

Residual sugar: 8 g/lt

Dry Extract:200 gr/l

pH: 3.55

Organoleptic Characterization

Visual Appearance: Color pink live

Appearance olfactory:

Appearance taste:

Recommended temperature for tasting: 8 ºC

Other Information

Bar Code: 5602168002626

Quantity: 10000 garrafas

Price:

Enologist recommendations: Ideal as accompaniment, of pork meat including cod, of Italian food

Download

Technical Sheet: BotaRos.pdf

 

Printable Version

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