Trinca Bolotas Tinto

Description

Vinification: Made on the estate from Alicante Bouschet, Touriga Nacional, and Aragonez grapes. The grapes were carefully monitored and harvested at optimal ripeness. After total destemming and gentle crushing, the must fermented in stainless‑steel tanks at a controlled 26 °C for 7 days. The skins were allowed to macerate for an additional 3 to 4 days to enhance aromatic and phenolic complexity. When judged to have reached the correct balance, the juice was pressed from the skins. Following malolactic fermentation, the wines were transferred to French and Caucasian oak barrels, where they aged for about six months. To preserve their high quality, the wines were bottled without cold stabilization, allowing a slight sediment to develop during bottle ageing.