M
Cottage Branco 2023 Vinho que desconhecia e, revelou ser uma extraordinária surpresa
Un vino ben strutturato e soave al palato e un rapporto qualità prezzo eccezionale
Rui Roboredo Madeira
Castello D'Alba Organic Red Wine
- Regular price
- €11,87
- Sale price
- €11,87
- Regular price
- €0,00
Shipping calculated at checkout.
Ganhe 10 pontos
(no valor de €0,50 EUR) por item.
Earn 10 points
(worth €0,50 EUR) per item.
| Producer | Rui Roboredo Madeira | |
| Harvest | 2020 | |
| Type | Red | |
| Region | Douro | |
| Country of Origin | Portugal | |
| Serve at | 14°C - 18°C | |
| Volume | 75 cl | |
| Alcohol | 14.5% | |
| Grapes | Roriz Ink, Touriga Nacional, Touriga Franca | |
| Side Dishes | Fantastic with Iberian ham, roasts, game, smoked meats, and other typically Mediterranean and rich dark meat dishes. Excellent with aged goat cheeses. |
The bottling year may not match the displayed image.
Description
High aromatic purity, intense and very fresh, with notes of violets and wild berries, characteristic of the grape varieties from which it originates. On the palate, you perceive the aroma notes in an intense, elegant, and long blend.
Winemaking:
Grapes from non-irrigated vineyards in the Douro Superior region, cultivated using organic production methods. The vineyards are planted exclusively with grape varieties perfectly adapted to the climate and soils of the region, allowing for sustainable viticulture with minimal intervention and in balance with the region's ecosystem. 100% manual harvesting into small perforated boxes. Reception, destemming and crushing. Cold maceration for 48 hours. Alcoholic fermentation for 3 weeks. Aged in bottle for 9 months.
Grapes from non-irrigated vineyards in the Douro Superior region, cultivated using organic production methods. The vineyards are planted exclusively with grape varieties perfectly adapted to the climate and soils of the region, allowing for sustainable viticulture with minimal intervention and in balance with the region's ecosystem. 100% manual harvesting into small perforated boxes. Reception, destemming and crushing. Cold maceration for 48 hours. Alcoholic fermentation for 3 weeks. Aged in bottle for 9 months.
We also suggest
