José Neiva Correia
Classic fermentation method, involving selective extractive enzymes, which are compatible with yhe active dry yeasts. Fermentation up to 30ºC in the first 2/3, and lowering down to 20ºC during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat.
Wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
Dark rubi colour with intense aroma and flavour of plums, blackberries, figs, violets and dark chocolate with subtle woodnotes. This wine has ripe tannins harmoniously balanced between acidity and alcohol. It has aged for three months in equal proportions in new barriques of French (Allier), American and Portuguese oak. It has a long smooth finish.
A perfect wine for pasta, barbecues and red meat dishes, it is also good on its own. We recommend to serve at the temperature of 16-18ºC.
8,3 kg (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 560 031219017 5 // Case (ITF14) = 1 560 031219017 2
At the Mundus Vini 2007 one of the winners was the GRAND'ARTE Alicante Bouschet red 2005 with Gold Medal