Valdazar 2011 Red
Total destemming, joint fermentation in small stainless steel mills with mechanical steps. Malolactic followed by aging for up to 12 months in used French Oak barrels.
Alcohol 14% vol.
Sugar 2.7 gr / dm3
B.C. Total 5.3g / dm3
|Trincadeira, Baga, Touriga Nacional, Tinta Barroca|
|Raquel Carvalho, Carlos Campolargo|
|Balanced fruit, a somewhat autumnal tonic, but with refinement and sophistication.|
|Smooth texture in the mouth, has freshness, harmony and confesses a very personal trait.|
|Ideal to go with meat.|
|16 Points by Jancis Robinson & 16.5 by Revista de Vinhos|