O Produtor, tasting note published in March 30th 2019
The deep ruby colour in the aroma is intense and complex, dominated by ripe red fruits and black fruits. In the mouth it reveals good volume, well integrated acidity, good quality tannins, presence of well marked red fruits. Long and complex finish.
Vinification between the 3rd and 4th week of September in stainless steel fermentation tanks of 12 tons with temperature control, all the grapes were vinified separately, the fermentation temperature averaged 28ºC, the fermentation took 10 days, followed by another 5 days of fermentation. After maceration, the wines were stored in small volume vats; after the finished alcoholic fermentation, a stage in new barrels was followed for 12 months, after this period the wine is stabilized, followed by the bottling and subsequent stage of 12 months in the bottle.
The Carlos Alonso Douro Wine is a family-oriented company with an international outlook, focused on producing quality wines, innovation and development of the region that is in their DNA: the Douro. The Carlos Alonso Douro Wine was born in 1985 from the will and courage of its founder. It was his vision, character and strong personality that drew the winning path for a project. The opening to innovation and the ambition to do differently – allied to the respect for tradition and the values of ethics and responsibility – marks the genesis of an organization that has been able to preserve the vision of its founder and adapt it to inevitably changing times.
Carlos Alonso Parque
Industrial de Alijó, Lote 24 5070-072 Alijó – PORTUGAL
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