Trinca Bolotas Tinto

Descrição

Roaming freely through the hills where it feeds mainly on acorns, the Alentejo pig—a native Portuguese species—is the lone survivor of the European pastoral pig. Its presence shapes the landscape and preserves the region’s Mediterranean forest, making it a heritage of Alentejo. It is also a gastronomic treasure, an invitation to pleasure, and when paired with this wine, we bring two of Alentejo’s greatest symbols to the table. Trinca Bolotas is a highly gastronomic Alentejo regional wine with intense aromatics; its smooth tannins and remarkable balance complement light dishes such as poultry and pasta, as well as sausages, ham, and more elaborate meat courses. The red Trinca Bolotas invites indulgence. Vinification: The grapes were harvested at optimal phenolic/aromatic maturity. After destemming and crushing, a 3‑ to 4‑day pre‑fermentative maceration increased aromatic and polyphenolic complexity. Fermentation at 26 °C with gentle punchings preserved fruit character while extracting tannins essential for final balance. Following malolactic fermentation, the wines aged for six months in stainless steel, then underwent slight fining and filtration. Winemaker: Luís Cabral de Almeida. The wine can be enjoyed immediately, but if you wish to cellar it for several years, store it in a cool place, away from light, and always keep the bottle on its side.