quinta_do_cachao_grande_escolha_tinto_2007

Quinta do Cachão Grande Escolha 2007

DESCRIPTION
Deep ruby colour and complex aroma, where the ripe and hot fruit is involved by spicy notes, acquired when of the long maturation in oak barrels. Very long final. Matches perfectly with game dishes, red meat and strong flavour cheeses.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
14,5 % vol

TOTAL ACIDITY
5,7 g/l in tartaric acid

RESIDUAL SUGAR
<3 g/l

WINEMAKING PROCESS
This wine was produced in our Quinta in the midst of Douro, located right between the subregions of Cima Corgo and Douro Superior. The grapes Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca, where carefully selected and handpicked being then carried to the winery in 400kgs containers. Full destemming and a maceration at low temperature helped to extract selectively the best fruit aromas of each grape. Fermentation followed to the cold maceration at a controlled temperature of 30ºC. The degradation of the malic acid took place in French oak barrels where the wine maturated for the following 14 months.

AGEING POTENCIAL

Drink/hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca

SERVICE TEMPERATURE

16-18 ºC

Description

quinta_do_cachao_grande_escolha_tinto_2007

Quinta do Cachão Grande Escolha 2007

DESCRIPTION
Deep ruby colour and complex aroma, where the ripe and hot fruit is involved by spicy notes, acquired when of the long maturation in oak barrels. Very long final. Matches perfectly with game dishes, red meat and strong flavour cheeses.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
14,5 % vol

TOTAL ACIDITY
5,7 g/l in tartaric acid

RESIDUAL SUGAR
<3 g/l

WINEMAKING PROCESS
This wine was produced in our Quinta in the midst of Douro, located right between the subregions of Cima Corgo and Douro Superior. The grapes Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca, where carefully selected and handpicked being then carried to the winery in 400kgs containers. Full destemming and a maceration at low temperature helped to extract selectively the best fruit aromas of each grape. Fermentation followed to the cold maceration at a controlled temperature of 30ºC. The degradation of the malic acid took place in French oak barrels where the wine maturated for the following 14 months.

AGEING POTENCIAL

Drink/hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca

SERVICE TEMPERATURE

16-18 ºC

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