Quinta do Casal da Madeira single estate
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 French of Allier oak barrels of 225 Lt for 3 months. Ageing in bottle a minimum of 3 months after bottling.
Brilliant ruby colour, rich fruit aroma with intriguing notes of chocolate, green tea and dates. On the pallet 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.
Excellent to savour unaccompanied as well as a superb complement to foods such as roasts, game, stews, cheese and Portuguese salt cod. We recommend to serve at the temperature of 16-18ºC.
8,7 kgs (6x75cl)
128 cases (6x75cl) - 16 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 5600312192476 // Carton (ITF14) = 15600312192473