Esporao Vinho De Talha Moreto Alentejo 2019 (750ml)
Producer's Notes: Partially destemmed and fermented with wild yeasts in amphorae lined with resin. The wines were kept in contact with the wine pulp until 20th November 2019, and malolactic fermentation occurred in the amphorae. Basket pressing.
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The 2019 agricultural year recorded temperatures corresponding to the average for the last 20 years, while the recorded rainfall values were below the average values for the same period. In the spring and up until the beginning of the summer, temperatures were higher than in 2018, which led to a considerable advance in the phenology of the vine, translating into the anticipation of the harvest in about 2 weeks, compared to 2018. The summer registered lower temperatures in the veraison phase, promoting a constant and homogeneous ripening process, ideal conditions for raw material of excellent quality.
Winemakers: David Baverstock and Sandra Alves
Color: Bright ruby.
Aroma: Blackberry jam, ripe, fresh fruit, with predominance of red berries and earth notes.
Palate: Rich and complex palate in a sealed, elegant and intense combination of spices and woods notes.
Sizes: 750 ml
Bottling: January 2021
Alcohol/Volume: 13.5 %
Total Acidity: 6.3 g/l
PH: 3.5
Reducing Sugar: 2.3 g/l
Esporao Vinho De Talha Moreto Alentejo 2019 (750ml)
Producer's Notes: Partially destemmed and fermented with wild yeasts in amphorae lined with resin. The wines were kept in contact with the wine pulp until 20th November 2019, and malolactic fermentation occurred in the amphorae. Basket pressing.
-
The 2019 agricultural year recorded temperatures corresponding to the average for the last 20 years, while the recorded rainfall values were below the average values for the same period. In the spring and up until the beginning of the summer, temperatures were higher than in 2018, which led to a considerable advance in the phenology of the vine, translating into the anticipation of the harvest in about 2 weeks, compared to 2018. The summer registered lower temperatures in the veraison phase, promoting a constant and homogeneous ripening process, ideal conditions for raw material of excellent quality.
Winemakers: David Baverstock and Sandra Alves
Color: Bright ruby.
Aroma: Blackberry jam, ripe, fresh fruit, with predominance of red berries and earth notes.
Palate: Rich and complex palate in a sealed, elegant and intense combination of spices and woods notes.
Sizes: 750 ml
Bottling: January 2021
Alcohol/Volume: 13.5 %
Total Acidity: 6.3 g/l
PH: 3.5
Reducing Sugar: 2.3 g/l
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Producer's Notes: Partially destemmed and fermented with wild yeasts in amphorae lined with resin. The wines were kept in contact with the wine pulp until 20th November 2019, and malolactic fermentation occurred in the amphorae. Basket pressing.
-
The 2019 agricultural year recorded temperatures corresponding to the average for the last 20 years, while the recorded rainfall values were below the average values for the same period. In the spring and up until the beginning of the summer, temperatures were higher than in 2018, which led to a considerable advance in the phenology of the vine, translating into the anticipation of the harvest in about 2 weeks, compared to 2018. The summer registered lower temperatures in the veraison phase, promoting a constant and homogeneous ripening process, ideal conditions for raw material of excellent quality.
Winemakers: David Baverstock and Sandra Alves
Color: Bright ruby.
Aroma: Blackberry jam, ripe, fresh fruit, with predominance of red berries and earth notes.
Palate: Rich and complex palate in a sealed, elegant and intense combination of spices and woods notes.
Sizes: 750 ml
Bottling: January 2021
Alcohol/Volume: 13.5 %
Total Acidity: 6.3 g/l
PH: 3.5
Reducing Sugar: 2.3 g/l
