Castes:
Alfrocheiro, Cabernet Sauvignon, Syrah.

Winemaking:
The vinification of the different grape varieties takes place separately, being the lot made later. The grapes are mechanically harvested at night and after 3 days of pre-fermentation maceration, the alcoholic fermentation takes place in stainless steel tanks at 24ºC. The pasta is pressed in a hydraulic press and the malolactic fermentation is made in French oak barrels, where it stems 8/10 months.

Test results:
With an intense garnet color, it has a complex aroma to ripe black fruits, spices and vanilla.
In the mouth has good volume, the tannins are elegant and ends long.

Serve at 16ºC with elaborate meats, oven dishes and cured cheeses.

Winemakers:
Diogo Campilho / Pedro Pinhão

NAME:
Vinho Lagoalva Reserva Tinto
Regional Wine of the Tagus
 
ALLERGEN: Contains Sulphites

LIQUID QUANTITY: 750ml

ALCOHOLIC CONTENT: 14.5% VOL

COUNTRY OF ORIGIN:
Product of Portugal

Bottled by:
D & F - Distribuição e Franchising, S.A.
Alpiarca - Portugal

Due to possible changes of packaging and / or labeling by the producer, you should always consider the information that accompanies the product you receive, or in case of doubt about ingredients / substances susceptible to provoke allergies or intolerances, please contact us before purchase.
Any questions or additional information about the product, please contact us:
T. (+351 213636944) / Email: info@lojadovinho.com