quinta_do_cachao_reserva_tinto_2012

AWARDS

16 Points, João Paulo Martins – Vinhos de Portugal 2018

Quinta do Cachão Reserva Red 2013

DESCRIPTION
Bright and ruby colour robe. Deep aroma of red fruit, intense and pointing out nuances of rock rose and coffee roasting. The fruit bursts when tasting; long aftertaste.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
13,5 % vol

TOTAL ACIDITY
5,5 g/l in tartaric acid

RESIDUAL SUGAR
0,9 g/l

WINEMAKING PROCESS
Full de-stemming. Maceration with pre-fermentation at low temperature. The sugars fermentation took place in steel vats with controlled temperature, followed by a long “cuvaison”. Twelve months for malolactic fermentation and ageing in french and american oak barrels.

AGEING POTENCIAL

Drink/Hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinto Cão

SERVICE TEMPERATURE

16-18 ºC

Description

quinta_do_cachao_reserva_tinto_2012

AWARDS

16 Points, João Paulo Martins – Vinhos de Portugal 2018

Quinta do Cachão Reserva Red 2013

DESCRIPTION
Bright and ruby colour robe. Deep aroma of red fruit, intense and pointing out nuances of rock rose and coffee roasting. The fruit bursts when tasting; long aftertaste.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
13,5 % vol

TOTAL ACIDITY
5,5 g/l in tartaric acid

RESIDUAL SUGAR
0,9 g/l

WINEMAKING PROCESS
Full de-stemming. Maceration with pre-fermentation at low temperature. The sugars fermentation took place in steel vats with controlled temperature, followed by a long “cuvaison”. Twelve months for malolactic fermentation and ageing in french and american oak barrels.

AGEING POTENCIAL

Drink/Hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinto Cão

SERVICE TEMPERATURE

16-18 ºC

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