Monte Alentejano red 2014
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Monte Alentejano red 2014

Harvest

2014

Color

Red

Country

Portugal

Region

Alentejo

Vinification Method

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C 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. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Ageing

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.

Tasting Notes

Ruby colour with fines aromas that show the unique fruit and floral notes characteristic of these grapes. Smooth, ripe tannins, together with the perfect gentle acidity, give balance and persistence to the palate. João Paulo Martins; Vinhos de Portugal 2016; "Tasted in 2014. Light in concentration, good perception of fruit, light and looking good. In the mouth it is slight but gives a good tasting, is the kind of daily wine that will always be very versatile at the table."

How to Serve

Excellent with food or by itself. Will accompany, for example, pasta, meat and cheese dishes. We recommend to serve at the temperature of 16-18ºC.

Gross weight

8,3 kgs (6x75cl)

Pallet configuration

135 cases (6x75cl) - 15 cases/level x 9 levels

Euro pallet configuration

96 cases (6x75cl) - 12 cases/level x 8 levels

Case dimensions

330x235x155

Bar code

Bottle (EAN13) = 560 031219069 4 // Cartoon (ITF14) = 1 560 031219069 1

Harvest

2014

ABV at 20ºC%

13.0

Volume at 20ºC g/cm3

0.9935

Total dry matter g/dm3

32,3

Volatile acidity (in acetic acid) g/l

0,59

Total acidity g/l

5,10

Fixed acidity g/l

4,36

pH

3,63

SO2 (free) & (total) mg/l

35/131