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Raudonasis sausas
All bunches are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occur naturally with no inoculation. The post fermentation maceration on skins lasted for 21 days. Ageing for 18 months in new French oak barrels. Concentrated dark violet color. Generous nose with very intense aroma of crushed blackberries. Full bodied, round and very aromatic. The mouth-feel is full with very ripe firm tannins. Good acidity and a sustained finish.
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/
