pt ·en

Espírito Lagoalva

Reserve Red

It should be drunk at 16ºC

Vinificação:

Grapes are mechanically harvested overnight. After 3 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed hydraulically and the malolactic fermentation occurs in French oak casks, where the wine ages during 10 months

Notas de prova:

This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, spices and vanilla. In the mouth it has a full volume, with elegant tannins and is long lasting. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.

Wine makers:

Diogo Campilho / Pedro Pinhão

Espírito Lagoalva

Reserve Red

Cabernet Sauvignon

Winemaking:

Grapes are mechanically harvested overnight. After 3 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed hydraulically and the malolactic fermentation occurs in French oak casks, where the wine ages during 10 months

Tasting notes:

This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, spices and vanilla. In the mouth it has a full volume, with elegant tannins and is long lasting. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.

Enologists:

Diogo Campilho / Pedro Pinhão