The actual product may vary from the images shown on the website.
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. Partially aged for 6 months in French oak barrels. Concentrated purple color, intense floral nose with notes of black fruits. Mouth feel is full bodied, rich in flavor, with smooth tannins and good persistence
Patiekite 16-18 °C prie žvėrienos, jautienos, kietuojųjų sūrių.
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/
