Ref.: 2030555

Red Wine Palacio Da Bacalhoa 2014 75 Cl

51,95 €

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Capacity

0.75 L

Region

Setúbal

Producer

Bacalhôa Vinhos

Grape

Cabernet Sauvignon, Merlot, Petit Verdot.

Alcohol Content (%)

14.5

Country

Portugal

Winemaker

Filipa Tomaz Da Costa

Producer

Bacalhôa Vinhos

Country

Portugal

Region

Setúbal

Grape

Cabernet Sauvignon, Merlot, Petit Verdot.

Winemaker

Filipa Tomaz Da Costa

Alcohol Content (%)

14.5

Capacity

0.75 L

The 2014 vintage, presents itself with a deep red color and very concentrated. Notes of red fruits combined with nuances of coffee, mocha, vanilla and dry fruits. Fully structured, complex, fresh, elegant and persistent.

GASTRONOMY

Red meat dishes, game.

WINES OF PORTUGAL

Bacalhôa Vinhos de Portugal, S.A., one of the largest and most innovative wine companies in Portugal, has developed over the years a wide range of wines that has earned it a solid reputation and the preference of national and international consumers. Present in 7 Portuguese wine-growing regions, with a total of 1200 hectares of vineyards, 40 farms, 40 different vineyards and 4 wine-growing centers (cellars), the company is distinguished by its size and 70% autonomy in its own production. Each of the entities that constitute Bacalhôa Vinhos de Portugal, S.A. - Aliança Vinhos de Portugal, Quinta do Carmo and Quinta dos Loridos - corresponds to a production center with its own characteristics and a heritage with intrinsic cultural value. It is the dynamic generated by the crossing of these various identities, exploited using the latest technology and the knowledge of a renowned team, that Bacalhôa Vinhos de Portugal, SA owes its unique ability in the competitive Portuguese market to offer the perfect wine for any occasion.

The Quinta da Bacalhôa is located in the Azeitão slopes facing Northwest, the ideal terrain for the production of excellent wines. This is red calcareous and well drained region, with mild climate due to the strong Atlantic influence. The chosen grape varieties Cabernet Sauvignon, Merlot and Petit Verdot, benefit from natural conditions for a slow maturation and balanced acidity. In 2009 the perfect conditions for ripening of the grapes occurred and the harvest presented with small black berries and, good concentration of phenolic ripeness and natural acidity. The basic wine fermented under controlled temperature (25 ° C), followed by a period of 1 week cuvaison (post-maceration fermentation). Finally, after separation of the solid parts, the wine matured for 18 months in new 225 liter French oak Allier. After a careful selection of the best wines produced, made from barrel to barrel, the final batch of Palácio da Bacalhôa 2014 is 60,5% Cabernet Sauvignon, 36,2% Merlot and 3,3% Petit Verdot. Its bottling took place in May of 2016 and, already in bottle, it staged in the cellars of Quinta da Bacalhôa until its commercialization.