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Technical Specifications Produtor: Soc. Agrícola Casa Aranda Product name: Reserva Tinto 2007 Region: Dão Doc Grape Varieties: Aragonês, Touriga-Nacional, Jaen e Alfrocheiro Enologist: António Narciso Winemaking: The harvesting is hand-picked, and the grapes are transported to the cellar in small cases. They are then completely destalked, crushed and fermented for 7 days in stainless steel vats under controlled temperatures of 28 to 30ºC. This is followed by a 15- day-period of maceration together with the skins, the main objective being to maximize the abstraction of colour and aroma present in the grapes. This makes the wine more complex and structured . Aging: The malolatic fermentation begins in stainless steel vats, and then 50% of the liquid is transferred into French oak barrels, where it remains for 12 months. Once this period ends, it is transferred to another stainless steel vat, where it remains for another winter, thereby having a natural stabilization. Before bottling the wine it is slightly filtered. Because it is a natural product it is susceptible to deposits in the bottle over time. The minimum ageing time in the bottle is 6 months before being put onto the market for sale. Tasting Notes: A balanced, incorporated wine, with good and persistent tannins. It has a ruby colour with tones of violet, in combination with typical aromas of ripe forest fruits which are enhanced by the grapes, especially the Touriga Nacional, and also sweet and complex touches given by the ageing in wood. This wine has an excellent capacity to age in the bottle, which will allow it greater elegance and complexity, it can also be consumed immediately at a temperature of +/- 18ºC, to accompany rich meat dishes, cheese and chorizo/salamé. We recommend the bottle should be opened and decanted some time before consuming. Physical-Chemical Analyses: Alcoholic Level Acquired (% v / v) - 13.5% Total acidity - Volatile Acidity -

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Technical Specifications

Produtor: Soc. Agrícola Casa Aranda

Product name: Reserva Tinto 2007

Region: Dão Doc

Grape Varieties: Aragonês, Touriga-Nacional, Jaen e Alfrocheiro

Enologist: António Narciso

Winemaking: The harvesting is hand-picked, and the grapes are transported to the cellar in small cases. They are then completely destalked, crushed and fermented for 7 days in stainless steel vats under controlled temperatures of 28 to 30ºC. This is followed by a 15-day-period of maceration together with the skins, the main objective being to maximize the abstraction of colour and aroma present in the grapes. This makes the wine more complex and structured .

Aging: The malolatic fermentation begins in stainless steel vats, and then 50% of the liquid is transferred into French oak barrels, where it remains for 12 months. Once this period ends, it is transferred to another stainless steel vat, where it remains for another winter, thereby having a natural stabilization. Before bottling the wine it is slightly filtered. Because it is a natural product it is susceptible to deposits in the bottle over time. The minimum ageing time in the bottle is 6 months before being put onto the market for sale.

Tasting Notes: A balanced, incorporated wine, with good and persistent tannins. It has a ruby colour with tones of violet, in combination with typical aromas of ripe forest fruits which are enhanced by the grapes, especially the Touriga Nacional, and also sweet and complex touches given by the ageing in wood. This wine has an excellent capacity to age in the bottle, which will allow it greater elegance and complexity, it can also be consumed immediately at a temperature of +/- 18ºC, to accompany rich meat dishes, cheese and chorizo/salamé. We recommend the bottle should be opened and decanted some time before consuming.

Physical-Chemical Analyses: Alcoholic Level Acquired (% v / v) - 13.5% Total acidity - Volatile Acidity - PH - Dry Extract –

Cases: Type – CartonBottles per case – 6 x 0.75clPackaging:Euro palette with 90 cases of 6 bottles Nr. of cases by level: 10Nr of levels by palette: 9

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