Red Wine Alabastro Reserve 75 Cl - 2019011 - Garrafeira Soares

Fermentation during 6 days in stainless vats under 25ºC. This wine is produced with grapes from Quinta da Terrugem in Borba. The totality of the grapes comes from our property. The grapes have been transported in little inox vats. After total stalk the grapes immediately received a thermal shock to regulate their temperature around 25ºC.

Red Wine Alabastro Reserve 75 Cl

Ref.: 2019011

Red Wine Alabastro Reserve 75 Cl

Fermentation during 6 days in stainless vats under 25ºC. This wine is produced with grapes from Quinta da Terrugem in Borba. The totality of the grapes comes from our property. The grapes have been transported in little inox vats. After total stalk the grapes immed - Read more...

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ALIANÇA WINES FROM PORTUGALIt was in 1927 that 11 associates led by Domingos Silva and Ângelo Neves decided to found, in Sangalhos (Anadia), the Alliance, which already has more than 80 years of life. The company started exporting to Brazil, Africa and Europe, and today more than 50% of its production is destined for export, mainly for wines, sparkling wines and spirits, brand image of the Alliance in Portugal and around 60 countries to which it exports.

Producer

Bacalhôa Vinhos

Producer

Bacalhôa Vinhos

Country

Portugal

Region

Alentejo

Grape

Aragonês, Trincadeira, Alicante Bouschet.

Winemaker

Francisco Antunes

Alcohol Content (%)

14

Capacity

0.75 L

Capacity

0.75 L

Region

Alentejo

Grape

Aragonês, Trincadeira, Alicante Bouschet.

Alcohol Content (%)

14

Country

Portugal

Winemaker

Francisco Antunes

Ruby colour. Intense but youg fragrance, dominated by blueberries and currant nuances. Smooth in the mouth with a slight and balanced acidity enhancing its freshness.

GASTRONOMY

Ideal to go along with grilled meat, codfish dishes and fresh cheese.

Fermentation during 6 days in stainless vats under 25ºC. This wine is produced with grapes from Quinta da Terrugem in Borba. The totality of the grapes comes from our property. The grapes have been transported in little inox vats. After total stalk the grapes immediately received a thermal shock to regulate their temperature around 25ºC.

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