Casal da Madeira - Torres Vedras
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.
Wine is aged in American, French of Allier barrels from Seguin Moreau of 225 Lt for 3 months.
Brilliant claret ruby colour, rich fruit aroma with intriguing notes of chocolate, green tea and dates. On the palate it has power and structure but is, at the same time, fruity with ripe blackberry and cedar flavours standing out. A delicious, complex wine with a long, smooth finish, very tasty.
Excellent for social events it's as well as a superb complement to foods such as roasts, game, stews, cheese and Portuguese and Mediterranean gastronomies. We recommend to serve at the temperature of 16-18ºC.
16,7 kg | caixa 12 garrafas
Pallet Standard (1.0mx1.2m) = 70 cases | 14 cases/level x 5 levels/ 1150 kg
Europalete (0,80m x 1.2m) = 50 cases | 10 cases/level x 5 levels/ 840 kg
Dimension carton of 12 bottles (mm) = H317 x W333 x L251
Bottle bar code (EAN13) = 5600312192124 Carton bar code (ITF14) = 2 560 0312 19212 8
1 Double Gold, 6 Gold and 5 Silver Medals
PORTUGUESE WINE OF THE YEAR - PORTADA RESERVA WHITE 2018