Meandro Do Vale Meão Tinto

Description

Vinification: After crushing, the grapes undergo a thermal shock followed by foot‑treading for four hours in granite vats. The must is transferred to small‑capacity fermentation tanks with temperature control. The varieties are fermented separately. This wine matured in second‑ and third‑year 225‑litre French Allier oak barrels for 14 months. Suggestions: It pairs well with meat dishes such as roasted kid goat or grilled mature beef. It also harmonises nicely with game meats or fatty fish roasted in the oven. Store horizontally in a cool, dry place, protected from light and temperature fluctuations. Serve at 16–18 °C. Consume responsibly.