Estrada da Corte
Red Wine
Colheita 2011
Produced with Touriga Nacional and Tinta Roriz varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control.
Grapes Varieties
50% Touriga Nacional, 50% Tinta Roriz
Aging
It aged for 3 years in stainless steel tanks, without wood intervention.
Analitic Parameters
- Alcohol content: 13,5% (vol.)
- Total acidity: 6,7 g/l
- Volatile acidity: 0,54 g/l
- Dry extract: 32,8 g/l
- Reducing sugars: 3,2 g/l
- pH: 3,42
"Terroir"
- Climate: Mediterranean temperate
- Soil | Altitude: Quartzite Granitic | 450 m
- Vinyards: density 3500 to 4000 plants
- Driving: Traditional (sitck)
- Production: 5 ton. of grapes per hectare
Organoleptic Tasting
Deep red color with bricked nuances. Aroma with expression of ripe red fruits, some humus, giving a note of rusticity. Structured body, with good volume and firm and rustic tannins, persistent.
Paring
It goes well with red meat dishes, intense and structured. It should be served at a temperature of 16º to 18ºc.
Estrada da corte
Red Wine
Colheita 2011
Produced with Touriga Nacional and Tinta Roriz varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control.
Grapes Varieties
50% Touriga Nacional, 50% Tinta Roriz
Aging
It aged for 3 years in stainless steel tanks, without wood intervention.
Analitic Parametrs
- Alcohol content: 13,5% (vol.)
- Total acidity: 6,7 g/l
- Volatile acidity: 0,54 g/l
- Dry Extract: 32,8 g/l
- Reducing sugars: 3,2 g/l
- pH: 3,42
"Terroir"
- Climate: Mediterranean Temperate
- Soil | Altitude: Quartzite Graniticitico | 450 m
- Vineyards: density 3500 to 4000 plants
- Condução: Tradicional (vára)
- Produção: 5 ton. de uvas por hectare
Organoleptic Tasting
Deep red color with bricked nuances. Aroma with expression of ripe red fruits, some humus, giving a note of rusticity. Structured body, with good volume and firm and rustic tannins, persistent.
Paring
It goes well with red meat dishes, intense and structured. It should be served at a temperature of 16º to 18ºc.