O Produtor, tasting note published in March 30th 2016
Nice ruby color, on the nose is intense and complex, dominated by red fruits flavor’s and black fruits. On the mouth this wine as a excellent volume and well integrated acidity, good quality tannins and presence of black fruits and balsamic notes. Long and complex final.
VINIFICATION: Occurred between 3ª and 4ª week of September, on stainless steel vat of 12 ton, with temperature control, all the varieties were vinificated on separated at an average temperature of 28ªC. The alcoholic fermentation last for 10 day’s, which was followed by 5 day’s of maceration, the wines were stored in small stainless steel vats. After the alcoholic fermentation finish, it follow a maturation of 12 months in new French oak barrels, After that time the wine is stabilized and bottled, its kept 12 months in bottle before its released.
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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