Reserva Sousão 2015 Red
Concept
As the name suggests, it was intended to make a varietal wine where the character of the variety was praised when grown at altitude, as in the region of Freixo de Numão.
Caste
Sousão is one of the most cultivated red grape varieties in Portugal. It has the Northwest of the country, where it is known as Vinhão, generously generates and gives rise to the best red greens from Minho, especially from the Basto and Amarante area. In the Douro, it originates wines of a style very different from the greens, but with an unmistakable character - red color, aroma with vegetal notes, great freshness in the mouth, enormous concentration of tannins and, of course, excellent alcohol content.
Technology
The technology is the classic of tanning red, where care is taken not to exaggerate the maceration time. After fermentation and the first racking, the wine was placed in French oak barrels, where it rested, stabilized and rounded for several months. After that, he retired to a stainless steel vat, where he stayed for about a year, so that he could spend another winter on top, before bottling. This occurred in September 2013, after a slight bonding and fine filtration. It was not treated by the cold and may therefore form a slight precipitate over time, which in no way affects the quality of the wine.
Analysis
Alcohol by volume: 13.5%Total acidity: 5.3 g/dm3 (tartaric acid)
Volatile acidity: 0.60 g/dm3 (acetic acid)
pH: 3.40
Properties
| Characteristics | |
|
The Winery: Dona Berta |
| Brand: Dona Berta | |
| Region: Douro | |
| Type: Red | |
| Vintage: 2015 | |
| Alcoholic Level: 13,5% | |
|
Grape Varieties: Sousão |
|
Winemaker: Virgilio Loureiro |
| Format: 75cl | |
| Tasting | |
| Colour: It is red in color, being virtually opaque to light rays. | |
|
Nose: The aroma, at first, is discreet with slight notes of fruit and without the vegetable character, typical of the grape when it ripens poorly. |
|
Mouth: In the mouth, it leaves no one indifferent, thanks to its good acidity, enormous concentration of soft tannins and some minerality. It is ready to drink, but it will benefit a lot from some bottle time. |
| Goes well with: Nothing better than a lamprey à bordalesa, a cock of cabidela or a good chanfana to see it shine and make us happy. | |
| Serving Temperature: Serve at about 15ºC and proceed to decanting, given the possibility of having a slight sediment at the bottom of the bottle. | |
| Awards | |
|
Awards: Gold Medal at the Concours Mondial de Bruxelles |
