VEGA Alentejano 2010
QRCode
http://dfjvinhos.com/qr/483

VEGA Alentejano 2010

Harvest

2010

Color

Red

Country

Portugal

Region

Alentejo

Vinification Method

Classic fermentation method, involving selective extractive enzymes, which are compatible with the active 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 French of Allier new oak barrels of 225 Lt for 3 months.

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.

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 031219098 4 // Carton (ITF14) = 1 560 031219098 1

Harvest

2010

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