Quinta da Pedra Alta Tinto 2019

VINIFICATION

Once the grapes are harvested, our aim is to preserve the flavors and prevent over-extraction. The grapes are hand-picked and picked, destemmed and fermented by indigenous yeasts, at temperatures ranging from 20 to 25°C, for 10 days, with skins. Yeast is managed using various techniques, depending on the container used. The treading of the grapes, followed by submersion, is done in granite presses, while, in the open stainless steel vats, the ferments are simply submerged. At the end of the maceration, the ferments are drained and transferred to a combination of stainless steel vats and French oak barrels used to undergo malolactic treatment. After malolactic, sulfur dioxide is added, and the wines mature “sur lie” for 22 months. Each variety gives unique attributes to the final blend. Touriga Nacional provides a textured palate with lush red fruits and wild berries; Touriga Franca gives a medium weight to the palate and a structure rich in black fruit; Tinta Barroca gives juicy red fruits and Sousão a deep color and acidity.

COLOR

Ruby

AROMA

Red and blue fruits, with high aromas and spicy notes.

PALATE

Full of red and blue fruit flavors, with good structure, balanced acidity and a long finish.

CONSUMPTION TEMPERATURE

Decant and serve at a temperature between 16 and 18 degrees.

FOLLOW-UP SUGGESTIONS

Roasted lamb; grilled sirloin steak.

CONSERVATION

Ready for immediate consumption, but will gain complexity in the next 5 to 10 years.

Suitable for Vegetarians and Vegans