Encostas Do Rabaçal Reserva Tinto

Description

Winemaking: After the grapes are received, they are destemmed and crushed. The must is directed into small fermentation tanks equipped with a cooling system. Enzymes for maceration are then added to extract as much colour and tannins from the must as possible. Next, selected yeasts are added, initiating alcoholic fermentation. During this period, which lasts between 4 and 8 days, the surface is watered several times a day. The scheduled punch‑down is based on the grapes’ ripeness and the type of wine to be produced. The entire fermentation process takes place at temperatures between 25 °C and 28 °C. Suggestions: It pairs well with red meats, sausages, oily fish, and strong cheeses. Store in a cool, dry place, out of light and temperature fluctuations. Serve at a temperature between 16 °C and 18 °C. Consume in moderation.