Red Wine Borba Reserve Cortiça 75 Cl

-11% 9,79 € 8,71 €

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ADEGA DA BORBA

Constantly striving for the for reinforcement of the quality of their products the Adega de Borba Coop is currently developing an ambitious project to bring the winegrower closer to the winery so to bring out the passion of making great wines in him. After the selection and keeping of the best grape varieties and the acquisition of modern equipment, Adega de Borba believes that the commitment of the winegrower with the wine production is the only ingredient necessary to improve its products even further and achieve the full potential that the region has to produce outstanding wines.

Producer

Adega de Borba

Producer

Adega de Borba

Country

Portugal

Region

Alentejo

Grape

Aragonez, Trincadeira, Castelão, Alicante Bouschet

Winemaker

Oscar Gato

Alcohol Content (%)

Capacity

0.75 L

Capacity

0.75 L

Region

Alentejo

Grape

Aragonez, Trincadeira, Castelão, Alicante Bouschet

Alcohol Content (%)

Country

Portugal

Winemaker

Oscar Gato

Clear aspect and ruby colour with red nuances. The aroma is fine and elegant with notes of black fruits, jam and white chocolate. The flavour is soft, with a slight astringency, and balanced. Tannins are fruity, soft and structured. Elegant finish.

HOW TO SERVE

At 16-17ºC. Ideal to accompany red meats cooked in the oven, game or traditional desserts. This wine can be consumed immediately after bottling or it can be stored for at least 10 years.

Rótulo de Cortiça - one of Adega de Borba’s ex-libris - was produced from the most typical varieties in the Alentejo region, sub-region of Borba.Originating from old vines, the grapes were strictly controlled during the maturation process and harvested in small quantities. After the grapes de-stemming and crushing, the alcoholic fermentation began. It was performed for about 10 to 15 days at a controlled temperature of 24ºC in order to extract the greatest aromas and flavours of the grapes. To increase the poliphenolic complexity, the flavours of the tannins and the wine’s structure, the wine remained in the vat for a post-fermentative maceration process. The malolactic fermentation was then performed in stainless steel vats. In order to increase the wine’s organoleptic characteristics, it aged for 12 months in 3rd and 4th year French oak barrels and wooden barrels. Then wine then aged for another 6 months in the bottle stored in a cellar.