Always on Friday - Paxis Pinot Noir 2016
QRCode
http://dfjvinhos.com/qr/1029

Always on Friday - Paxis Pinot Noir 2016

Harvest

2016

Color

Red

Country

Portugal

Region

Lisboa

Terroir

Casal da Madeira - Torres Vedras

Grapes

Pinot Noir.

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 barrels from Seguin Moreau of 225 Lt for 3 months.

Tasting Notes

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.

How to Serve

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.

Gross weight

16,7 kg | caixa 12 garrafas

Pallet configuration

Pallet Standard (1.0mx1.2m) = 70 cases | 14 cases/level x 5 levels/ 1150 kg

Euro pallet configuration

Europalete (0,80m x 1.2m) = 50 cases | 10 cases/level x 5 levels/ 840 kg

Case dimensions

Dimension carton of 12 bottles (mm) = H317 x W333 x L251

Bar code

Bottle bar code (EAN13) = 5600312192124 Carton bar code (ITF14) = 2 560 0312 19212 8

Harvest

2016

ABV at 20ºC%

13,0

Volume at 20ºC g/cm3

0.9970

Total dry matter g/dm3

41,3

Volatile acidity (in acetic acid) g/l

0,53

Total acidity g/l

5,85

Fixed acidity g/l

5,32

pH

3,70

SO2 (free) & (total) mg/l

38/140