Vinification
The grapes are harvested by hand, destemmed and crushed before being sent to the vat where they will ferment. At this point, selected yeasts are added before starting alcoholic fermentation. During fermentation, the temperature is controlled and a continuous and gentle extraction of the phenolic compounds present in the grape skin is carried out. After this period, the wine is successively decanted until it reaches the desired degree of clarity and part of it ages in 225L French oak barrels for 12 months. In this last phase, malolactic fermentation takes place spontaneously and the physicochemical stability of the various compounds present in the wine is obtained.
Aging
14 months in stainless steel vats with controlled temperature. 13% of the wine was aged in French oak barrels.
Tasting Notes
A wine that is polished by the 12 months of ageing to which it was subjected, partially in French oak barrels. It preserves the richest aromas of black fruit such as plum and jam, as well as a marked acidity , characteristics of the Bairrada terroir in symbiosis with the Baga Grape Variety . The tannins have already undergone an evolution and are now rounded, continuing to contribute to an intense and structured wine. We can also find roasted notes between coffee and caramel.
Endnotes
Region: Bairrada
Country: Portugal
Producer: Real Cave do Cedro
Winemaker: Ricardo Aleixo
Grape Varieties: Baga
Total Acidity: 5,84 g/L
Pairing: Preferably at a temperature between 16-18ºC. Red meats or even game meats will have to compete for attention with this wine. Also able to accompany less intense cheeses such as Brie or Gouda.
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