Classification |
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Alentejo Regional Wine |
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| Type |
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Red |
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| Region |
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Alentejo |
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| Grape varieties |
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Aragonez, Trincadeira and Alicante Bouschet |
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| Quantity produced |
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60 500 bottles |
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| Soil type |
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Granite, with spots of schist and quartz |
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| Color |
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Deep Ruby |
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Aroma
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Red ripe fruits, with some oak complexity |
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| Palate |
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Good balance, well structured, suggesting dark
ripe fruits.
Very fruity and long persistent finish |
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| Vinification |
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Total destemming and crushing, fermented
in stainless steel vats, controlled temperatures
of fermentation between 25 and 28ºC, with
maceration for 15 days. |
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| Maturation |
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Matured in French oak barrels for 8 months |
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| Bottling |
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First bottling in October 2007 |
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| Alcohol content |
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14,0% Vol. |
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| Total acidity |
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5,1 g. of tartaric acid/l |
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| pH |
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3,69 |
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| Gastronomy |
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Best with venison and cheese |
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| Temperature for serving: |
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Between 16 and 18ºC |
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| Conservation |
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For immediate consumption or within the next 8 years. Keep bottles laid down, protected from sunlight in a wet environment, average temperature of 16ºC. |
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| History |
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Portalegre was always, land of convents, owners of vineyards, located in gentle slopes, beneficed by a micro-climate that gives this wine unmistakable quality and tipicity. |
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