Conde d'Ervideira Private Selection Red

Tasting: This wine features tropical aromas, associated with the freshness of green tea. In the mouth it stands out for its elegance, with soft tannins of the Hungarian oak.

Vinification: The grapes are de-stemmed and sent to vinimatics, where they remain for 6 to 10 hours, at a temperature of 12 °C. Then they are pressed and sent to the cold room, where they ferment between 10 ° and 12 °C. The alcoholic fermentation of Antão Vaz takes place in new Hungarian oak barrels for about 1 month, followed by a 9-month battonage stage. Subsequently, the lot is made with Arinto.

Stage: 10 Months | New Hungarian Oak Barries. Longevity: 4 years