Quinta da Boa Esperança – Colheita Red
Aromas ranging from fruity to spicy. Tannins present, but tamed. Fresh and mineral wine. 12 months of bottle aging. Total destemming followed by pre-fermentative maceration at 8ºC. Subsequent fermentation in a conical vat at a controlled temperature of 24ºC.
Grapes: Castelão, Syrah, Aragonez.
Harvest: 100% manual into 15 Kg cases.
Castelão, Syrah, Aragonez
