Winemaking:
100% very old vines over 80 years old, with an average production of 500gr per vine. The grapes from the old vines (over 80 years old) were vinified in stainless steel vats, with controlled temperature, pumping over, with capacity for 3,000 kilos of grapes each. Selected plots of the 16 hectares of old vines at Quinta do Vallado were vinified separately. Fermentation lasted between 8 to 20 days. The wines from the old vines were then stored in stainless steel tanks during malolactic fermentation and subsequently transferred to new 225 liter French Allier oak barrels for 20 months.
Grape Varieties:
Tinta Roriz, Tinta Amarela, Touriga Franca
Tasting Notes:
Very concentrated, with balsamic oak notes, fig and black plum aromas, tobacco. Full-bodied, firm, ripe and silky tannins. Mineral notes and a very elegant, persistent and complex finish.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18°C.
Food Pairing:
This wine goes well with red meat, roast beef and grilled meats.
Allergens:
Contains sulfites.