Tapada De Coelheiros Magnum 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 it finished, the wine was kept in post‑fermentation maceration for five days. Malolactic fermentation occurred naturally in stainless‑steel tanks and was then transferred to barrels, where it remained for 18 months. The wine aged 18 months in French oak barrels and 36 months in bottle. The nose is powerful, with dark fruit notes wrapped in spices and tobacco. On the palate, the freshness of the Cabernet Sauvignon stands out, followed by the creamy texture of the Alicante Bouschet, leading to an elegant and persistent finish. Sulphites are present.