Rótulo Dourado 2012 Red
Continental Mediterranean. Hot and dry days, with great thermal amplitude, during the maturation period.
Manual harvesting for 20kg boxes. Cold pre-fermentation maceration with 2-day walking. Fermentation in stainless steel tanks with temperature control, long post-fermentation maceration. Vertical Press Pressing
Total Acidity: 5.4 g / L
Reducing sugars: 1.2 g / L
|Quinta do Mouro|
|55% Alicante Bouschet, 25% Aragonez, 10% Touriga Nacional, 10% Cabernet Sauvignon|
|Ripe red fruit, subtle spices, but with depth. Thick, fat, glycerine, with velvety texture punctuated by tannins and acidity very well worked, ends long, very sophisticated and elegant.|