Grape varietals
100% Touriga Franca.
Vinification
Fermentation and maceration take place in stainless steel tanks at a controlled temperature, during 8-10 days, without de-stemming.
Maturation
Barrel-ageing: 100% of the wine ages in American oak barrels during 8 months.
Filtration: Slightly filtered, and then bottled at Quinta de Ventozelo.
Bottle-ageing: A minimum of 6 months in a dark bottle before it is released to the market.
Tasting notes
Appearance: Clear red color.
Nose: Floral notes, especially violets.
Mouth: Fruity, elegant and balanced.
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Reviews
86 Touriga Franca 2003: Smoky, toasty and vanilla-laden on the nose, but turns juicy and filled with cherry-berry fruit in the mouth. Medium-bodied, with more vanilla and some dry, woody notes on the finish. Wine
Enthusiast, December
2005, Joe Czerwinski.
84 Touriga Franca 2004: Has a peppery aroma, with flavors to match, as well as red plum, berry and plenty of tannins. Wine
Spectator, January
2007, Kim Marcus.
85 Touriga Franca 2003: Has a nice richness, showing red plum and raspberry flavors, with some tea and cola notes on the finish. Wine
Spectator, January
2006, Kim Marcus.
Prizes |
Cellarage: Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at a temperature of 17ºC to 18ºC. Uncork 2 hours before serving.
Drinking: This wine is ready to drink, although it has the potential to mature and develop in the bottle for at least 5 years after being put into the market.
Pairing: Serve with cold cuts, cheeses, lamb and turkey.
