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Red dry
Both alcoholic and malolactic fermentation occur naturally with no inoculation. The post fermentation maceration on skins lasted for 21 days. Ageing for 24 months in French oak barrels and 12 month in the bottle. Concentrated dark violet color. Generous nose with very intense aroma of crushed blackberries and blue berries. Complexity comes from deep floral scents and toasted barrel notes. Powerful mouth-feel from firm very ripe tannins and a very long finish that is complex and sustained.
Serve at 16-18 °C with game, beef, mature and hard cheese.
Founded thirteen years ago, the goal of the founders is to produce extremely high quality wines in a region that is famous for cheap mass production. All red wines are kept in oak barrels for at least nine months. http://www.arrepiadovelho.com/
