Quinta da Carregosa Tinto

From the best plots at Quinta da Carregosa, the grapes were hand-picked in the plots that presented the most balanced ripening. After careful manual selection and harvesting, the grapes are crushed and completely destemmed.

This is followed by a 48-hour period of skin maceration at 10ºC to maximize the action of the grape enzymes responsible for extracting aromas. Cold defecation at 7ºC for 48 hours. Selected yeasts are used to induce alcoholic fermentation, which takes place between 12ºC and 15ºC for a minimum of 30 days.

COLOR: Very dark red, with indigo reflections.
AROMA: Reveals an aromatic intensity dominated by ripe blueberry, with balsamic notes so characteristic of the vineyards at the mouth of the Távora. The well-integrated wood increases the complexity of the test.
FLAVOR: In the mouth it is very elegant, full of structure, with round tannins. The finish is long and persistent.