Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Touriga Nacional, Aragonez, Syrah.
Each variety is fermented separately for 10 days at 26 °C, followed by a prolonged maceration period in contact with the lees. Partial aging in French oak barrels for 8 months.
Vicentino’s red is the wine that best represents the fusion between the warm Alentejo plains and the freshness of the Costa Vicentina. Its intense aroma of red and mature fruit is complemented on the palate by the tannins softened by the barrel and by the acidity that the smooth Atlantic breeze kept. After tasting, the feeling of a round and light wine that fills your palate remains, and an admirable aromatic persistence.
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