After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the winemaking center where they were fully destemmed. Fermentation occurred during 9 days in the traditional 7-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds. At the end of the alcoholic fermentation the wine was transferred to 2nd year French oak barrels where malolactic fermentation occurred and aged for about 18 months.
Pacheca Tinta Roriz reveals good aromatic intensity with black fruit notes of blackberry and blueberry, some herbaceous characteristic of the grape and notes of well integrated wood.
It presents very good structure in the mouth, soft tannins and a long and persistent ending.
WINEMAKER : Maria Serpa Pimentel
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