QUINTA do
CARVALHÃO TORTO
Jaen | Alfrocheiro
Red Wine
2010
Produced with the Jaen and Alfrocheiro varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control. From this limited production, 10,000 numbered bottles were bottled.
Grapes Varieties
50% Jaen, 50% Alfrocheiro
Aging
Without wood intervention, it aged in stainless steel for 10 years
Analitic Parameters
- Alcohol content: 13% (vol.)
- Total acidity: 6,26 g/l
- Volatile acidity: 0,46 g/l
- Dry Extract seco: 30,2 g/l
- Reducing sugars: 0,4 g/l
- pH: 3,33
"Terroir"
- Climate: Mediterranean Temperate
- Soil | Altitude: Quartzite Granític | 450 m
- Vineyards: density 3500 to 4000 plants
- Driving: Traditional (stick)
- Production: 5 ton. of grapes per hectare
Organoletic Tasting
Ruby color with brownish tints, typical of the age. Complex fresh aroma, some notes of dry pine and honey, in the mouth a delicate structure, velvety with fine tannins, excellent freshness and typicality.
Paring
Very versatile, works well with tapas, light dishes of meat or cod and without food. It should be served at a temperature of 16º to 18ºc.
QUINTA DO CARVALHÃO TORTO
Jaen | Alfrocheiro
RED WINE
2010
Produced with the Jaen and Alfrocheiro varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control. From this limited production, 10,000 numbered bottles were bottled.
Grapes Varieties
50% Jaen, 50% Alfrocheiro
Aging
Without wood intervention, it aged in stainless steel for 10 years.
Analitic Parameters
- Alcohol content : 13% (vol.)
- Total acidity: 6,26 g/l
- Volatile acidity: 0,46 g/l
- Dry Extract: 30,2 g/l
- Reducing sugars: 0,4 g/l
- pH: 3,33
"Terroir"
- Climate: Mediterranean temperate
- Soil | Altitude: Quartzite granitic | 450 m
- Vineyards: density 3500 to 4000 plants
- Driving: Traditional (stick)
- Production: 5 ton. of grapes per hectare
Organoleptic Tasting
Ruby color with brownish tints, typical of the age. Complex fresh aroma, some notes of dry pine and honey, in the mouth a delicate structure, velvety with fine tannins, excellent freshness and typicality.
Paring
Very versatile, works well with tapas, light dishes of meat or cod and without food. It should be served at a temperature of 16º to 18ºc.