pt ·en

Lagoalva | Fazedouro

Red Wine

It Should be drunk at a 16ºC/18ºC

Vinificação:

The selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in “lagares” at 25ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak casks, where it ages during 10 months.

Notas de prova:

This wine has an intense garnet-red colour and an elegant aroma, and notes of chocolate and blackberry in the nose. In the mouth it is concentrated, deep and is long lasting with elegant tannins. It should be drunk at 16ºC/18ºC complementing oven baked dishes, game and ripened cheeses.

Wine makers:

Diogo Campilho / Pedro Pinhão

Lagoalva | Fazedouro

Red Wine

Touriga Nacional, Touriga Franca.

Winemaking:

The selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in “lagares” at 25ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak casks, where it ages during 10 months.

Tasting notes:

This wine has an intense garnet-red colour and an elegant aroma, and notes of chocolate and blackberry in the nose. In the mouth it is concentrated, deep and is long lasting with elegant tannins. It should be drunk at 16ºC/18ºC complementing oven baked dishes, game and ripened cheeses.

Enologists:

Diogo Campilho / Pedro Pinhão