Red Wine from Quinta do Mouro,...
Red Wine from Quinta do Mouro, Alentejo region
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|Cast||Aragonez, Alicante Bouschet, Touriga Nacional and Cabernet Sauvignon|
|Total Acidity||5,6 g/l|
|Wine Maker||Luís Louro|
|Vinification||Manual harvest into boxes of 20 kg. Parcial destemming. Grapes are crushed with feet in open top tanks for two days in cold soaking. Finish fermentation in stainless steal tanks with temperature control. Pressed in vertical hydraulic press|
|Consumption||16 - 18ºC|
|Ageing||14 months in French and Portuguese oak barrel|
|Tasting Notes||Deep dense red colour. Complex in the nose. This is a full body wine, intense and deep on the palate. Good structure, and well balanced acidity that gives an unusual freshness in a worm climate region. Long after taste|
|Enjoy||Red meat, game, wild boar and Codfish|
|Bottle Size||750 ml|
|Awards||91 points in Robert Parker; 18 points in Jancis Robinson|