|
Harvest |
12 March 2004,grapes from the Pizzato vineyard in Vale dos Vinhedos. |
| Processing |
Fermentation and maceration in stainless steel tanks, with selected yeast and controlled temperature.Total fermentation and maceration time: 12 days. |
| Alcoholic graduation at 20°C |
13,0 % |
| Maturation |
Stainless steel tanks, average of 4 months in American oak barrels (70% wine) and bottle ageing. |
| Volatile acidity |
7,0 meq/l |
| Total acidity |
85,00 meq/l |
| Dry extract |
35,63 g/l |
| Volume / bottles |
7.000 bottles of 750ml, all numbered from single lot. |
| Release date |
July 2008 |
| Visual assessment |
Intense ruby red with hues of violet to purple. |
| Aroma |
Ripe dark fruits, grape jelly, leather, eucalyptus, jabuticaba. |
| Tasting |
Powerful, well-bodied, well-structured, tannic, with a lingering and rich aftertaste. |
| Harmonization |
Game, Lamb, strong cheese and fatty meat. |
