Quinta do Malhô 2007 Red
After bunch and berry sorting, the harvest is transferred to traditional lagares, it is chilled, undergoes pre-fermentation maceration for three days, and is treaded by foot twice a day. Alcoholic fermentation with indigenous yeasts; foot treading continues for two days during this process. Racking into small cement vats (juice and cap). Plunging and pumping over. Post-fermentation maceration for two weeks, total vatting period four weeks. The wine is then run off, the marc is pressed and the wine undergoes malolactic fermentation in new French oak barrels.
alcohol content 15,5% vol.
total acidity 5,76 g/l H2SO4
residual sugar 2,4 g/l
|Cap Wine Portugal|
|Quinta do Malhô|
|This wine presents a nice dark colour that is a sign of a high concentration.|
|On the nose, it is an explosion of fruits, of very ripe black and red berries like blackcurrants, strawberries marmalade.|
|The mouth is full with a large tannic structure and a perfect well-balanced. As for the length, it is incredible, turning towards very fruity notes for a wine with such structure.|
|91 points by Wine & Spirits | 17,5/20 by Jancis Robinson | 16/20 by Vinhos de Portugal.|