Tapada De Coelheiros Tinto

Description

The grapes were hand‑picked and transported to the cellar where they were destemmed. Alcoholic fermentation took place in stainless‑steel tanks at 26–27 °C. After fermentation finished, the wine was kept in post‑fermentation maceration for five days. Malolactic fermentation occurred naturally in stainless‑steel tanks and was then racked into barrels where it spent 18 months. It aged for 18 months in French oak barrels and 36 months in the bottle. The nose is powerful, with notes of dark fruit mingled with spices and tobacco. In the mouth, the freshness of Cabernet Sauvignon stands out, followed by the creamy texture of Alicante Bouschet, leading to an elegant and persistent finish. Sulphites are present.