Vinous Reverie Notes
Grape Variety: Bastardo. Winemaking: The harvest was done on September 8. Traditional treading process in 1000 L vats. Fermented in old chestnut barrels, with 30% stalk, during 18 days, with 2 daily over pumping in a fully manual process with the wine extract by gravity. Malolactic fermentation in stainless steel vats. No mechanical procedure was used along the entire process. The 2000 bottles produced were bottled in September 2014 and will stage for 12 months. Unfined and unfiltered wine. Tasting Notes: Aroma to cherries and flowers. Good volume in the mouth with dense but elegant tannins in a long finish. Wine to be appreciated with friends at a dining table. Food Pairing: It is ideal for accompanying red meats and when it is 10 years or older a soft cheese.