Ref.: 2052025

Red Wine Douro Carm Reserve 2020 1.5 L

27,95 €

.
Promotional code

Buy nowPurchase Add to Wishlist

Last Units

Expected delivery in: 2 to 5 working days

Please select a size

Leave us your email and you will be notified if the article is available

Available only for registered customers.

Free delivery from € 50

Casa Agrícola Roboredo Madeira

CARM - Casa Agrícola Roboredo Madeira, Lda is a strictly familiar company, having the family that originated its documented activity from the middle of the century. XVII. The agricultural activity has always been centered, in the region where the Douro River begins its journey exclusively in the Portuguese territory, where the oldest demarcated region of the world - Douro Demarcated Region and Port Wine - begins.

Producer

Carm

Producer

Carm

Country

Portugal

Region

Douro

Grape

Touriga Nacional, Touriga Franca, Tinta Francisca

Winemaker

Antonio Ribeiro

Alcohol Content (%)

14.5

Capacity

1.5 L

Capacity

1.5 L

Region

Douro

Grape

Touriga Nacional, Touriga Franca, Tinta Francisca

Alcohol Content (%)

14.5

Country

Portugal

Winemaker

Antonio Ribeiro

The wine’s nose is very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. Subtle notes of wood make the aroma more complex. In the mouth, the wine is fabulously concentrated, hot, showing firm tannins and a smooth texture as well as a very persistent finish that strongly displays the intensity of the wines of the Douro Superior.

GASTRONOMY

This wine pairs with meats, cheeses and, in general, Mediterranean cuisine.

The wine is vinified in the cellar of ourQuinta das Marvalhas in Almendra, in theheart of Douro Superior.Our winery is equipped with the latesttechnology and enables complete controlof temperature, essential for our region ofextreme climates. After grapes arrive at thewinery, we eliminate clusters which are notin perfect condition. After total de-stemming,the grapes are crushed softly andpass through a thermal shock, followed bya period of cold pre-fermentative macerationfor about 12 to 24 hours. The must istransferred to broad and low fermentationstainless steel vats, where the macerationoccurs for 8 days at 22ºC.