Virtual Cellar

Alcoholic fermentation took place in a stainless steel vat over a period of 10-12days, with skin maceration at around 25ºC. Malolactic fermentation took place after the alcoholic fermentation, and the wine then matured for 12 months. lt was then  ltered and bottled.
Ruby coloured, taste of ripe black fruits with hints of jam. Enveloping, polished and appealing tannins give this wine a balanced nish. Perfect with red meat and poultry dishes.
lt is best drunk at a temperature of 18ºC. Once opened, the wine should be drunk the sarne day.

Alcoholic content vol.: 13.10% | pH: 3.59 | Total acidity: 5.20g/L Volatile acidity: 0.40g/L | Sugar: 3.90g/L

Producer: Adega de Favaios
Tipology: Red

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