|
Harvest |
February/March 2004 |
| Processing |
Fermentation and maceration in stainless steel tanks, with selected yeasts and controled temperature |
| Alcoholic graduation at 20°C |
13,0 % |
| Maturation |
Stainless steel tanks, 6 months in oak barrels (50% in new French barrels and 50% in American barrels), bottle ageing |
| Volatile acidity |
7,5 meq/l |
| Total acidity |
75,00 meq/l |
| Dry extract |
28,00 g/l |
| Volume/bottles |
6.400 bottles, all numbered, single lot, with the Seal of Origin for Vale dos Vinhedos, Brazil's first geographical indication |
| Release date |
June 2007 |
| Visual assessment |
Intense color, ruby with hints of violet |
| Aroma |
Red fruit aromas, jelly, spices, wet wood with hints of menthol and a pinch of cassis. |
| Tasting |
Full-bodied, balanced, lingering aftertaste with hints of spices |
| Harmonization |
Funghi dishes, red meats, pork and turkey. Game such as partridge and quail. Grilled meats in general, dry cheese, tuna and lasagnas |
