|
Harvest |
February/March 2005, with grapes from the Pizzato vineyard in Vale dos Vinhedos. |
| Processing |
Fermentation and maturation in stainless steel tanks, with selected yeasts with controlled temperature. |
| Alcoholic graduation at 20°C |
13,0 % |
| Maturation |
Stainless steel tanks, around 7 months in oak barrels (50% in new French oak barrels and 50% in second and third use American oak barrels) followed by bottle ageing. |
| Volatile acidity |
6,8 meq/l |
| Total acidity |
80,70 meq/l |
| Dry extract |
32,00 g/l |
| Volume/bottles |
8.000 bottles, all numbered from a single lot, with Vale dos Vinhedos stamp of Geographic Origin. |
| Release date |
January 2009 |
| Visual assessment |
Intense color, ruby with hints of violet. |
| Aroma |
Red fruit and red fruit jelly merge with hints of spices, wet forest, prune, roasted coconut and moka. |
| Tasting |
Full-bodied, balanced and lingering aftertaste with hints of spices, plum and roasted coconut. |
| Harmonization |
Recommended with well-structured and spicy dishes.Try with game, barbecue or dishes with wine sauce. |
| Serving temperature |
From 17°C to 19°C. Gets richer after decanting. |
