Alfrocheiro em Talha de Argilla 2017 Red
Temperate with hot and dry summer, 650mm of rainfall annual average
Clay and mediterranean
4,000 vines\ha; bilateral cordon; varied exposure
Total destemming before crushing, fermentation in stainless steel tanks with controlled temperature between 22º to 25º, with indigenous yeasts.
4 months in clay amphoras “talha” of 140 liters. Bottling in July 2017 and ageing ever since.
Total Acidity: 4,7 g/l
Residual Sugar: 0,6 g/l
|Anta de Cima|
|Talha de Argilla|
|Paulo Tenreiro, Nuno Mira do Ó|
|4 months in clay amphoras “talha” of 140 liters. Bottling in July 2017 and ageing ever since.|
|Nose marked by clay, black fruits and spices, with notes of quince, mint and chocolate.|
|Mouth of great softness with suggestions of wild fruit jams always balanced by the vegetal and mineral component.|