Trinca Bolotas Tinto

Strolling freely in the mounted, where he preferably feeds on acorns, the Alentejo pig, a Portuguese native species, is the only survivor of the pasture pigs in Europe. By the way it marks the landscape and preserves the Mediterranean forest of the region, it is a heritage of Alentejo. It is also a gastronomic treasure, always present in the local kitchen, and an invitation to pleasure. When associating it with this wine, we combine the table two larger symbols of the Alentejo. Vinified from selected grapes of Bouschet Alicante, Touriga Nacional and Aragonez plumbs. After maturation studies, the grapes were harvested at their optimal point of maturation - phenolic/aromatic. After the total and gentle crushing, a pre-fermentation maceration of 3 to 4 days was proceeded to increase aromatic and polyphenolic complexity. The fermentation was followed at 26ºC with soft reassembly preserving the fruit and extracting soft tannins, important for the balance of wine. After Malolátic fermentation the wines interned for 6 months, 70% in stainless steel vats and the remaining 30% in French oak barrels. He underwent a slight collage and filtration before his traffic jam.