Storks Landing red 2015
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Storks Landing red 2015

Harvest

2015

Color

Red

Country

Portugal

Region

Lisboa

Terroir

Quinta de Porto Franco

Ageing

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . 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.

Tasting Notes

This wine has a delicious full flavour of soft fruits such as raspberries and redcurrants. The wine is made from selected grapes and this is evident from the superb balance between is qualities of smoothness, ripe fruit and youthful freshness. João Paulo Martins; Vinhos de Portugal 2016; "Tasted in 2015. A kind of tribute to storks occupy the roofs of the company. Made in equal parts, Pinot Noir and Syrah. Very well in color, slight but very attractive, with ripe fruit but in a slim profile. The whole show is very easy and elegant in the mouth, are those reds that are greedy and feel like drinking. With a passage in the refrigerator, of course."

How to Serve

Excellent with food or by itself it’s the perfect day by day wine. Will accompany, for example, roasts, barbecue, pasta, vegetarian and cheese dishes. We recommend to serve at the temperature of 16-18ºC.

Gross weight

7.5 kg (6x75cl)

Pallet configuration

75 cases - 15 cases/level x 5 levels

Euro pallet configuration

125 cases (6x75cl) - 25 cases/level x 5 levels

Case dimensions

240 x 160 x 310 ou ou 320x245x310

Bar code

bottle:560 031219 1509 / case: 15600312191506

Harvest

2015

ABV at 20ºC%

13

Volume at 20ºC g/cm3

0.9952

Total dry matter g/dm3

36,7

Volatile acidity (in acetic acid) g/l

0,70

Total acidity g/l

5,55

Fixed acidity g/l

4,68

pH

3,59

SO2 (free) & (total) mg/l

38/131