Amoreira da Torre Amphora
Amoreira da Torre Amphora
Pris inkl. alkoholskatt, frakt och moms.
Finns även i följande Mixboxar:
Amoreira da Torre - Paulo Sendin
AVSKALAT - Amoreira da Torre
Viner som setts på Avskalat
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Amoreira da Torre - Paulo Sendin tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Portugal
Region/Underregion:
Alentejo/Évora
Klassificering:
Vinho
Certifiering:
Organic, Natural, Vegan
Druva:
Touriga Nacional (20%)
Verdelho (40%)
Arinto (40%)
Årgång:
2022
Färg:
dark rosé
Arom:
red fruit, grapefruit, nuts
Smak:
fruit, pices, menth
Alkoholhalt:
12%
Sockerhalt:
0.3 g/l
Syra:
6.2
pH-värde:
3.51
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
12 - 14 °C
Mat till vinet:
Aperitif, Asian, Beef, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mild and soft, Fish - lean, Mushrooms, Party drink, Pasta / Pizza, Shellfish - natural, Spicy food, Veal, Vegetables
Mognadspotential:
0 - 10 years
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Beef
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mild and soft
- Fish - lean
- Mushrooms
- Party drink
- Pasta / Pizza
- Shellfish - natural
- Spicy food
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Granite, Limestone
Terroir:
The Climate is Mediterranean with hot summers. The Soil is granitic with sandy-clay-loam texture. The vineyard, is certified as organic agriculture since 2005, without the use of pesticides, fungicides, herbicides, antibiotics, chemical or synthesis fertilizers. The vineyard is not artificially irrigated; agro-ecology management the herbaceous control is made with small ruminants (sheeps) Altitude of the vineyard is 240m, distance from Atlantic: 72km
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Amphora (50%) 12 months
Old oak (50%) 12 months
Vinmakare:
Paulo Sendin
Picked by hand, the harvest is carried out in 25 kg boxes. Complete and static decanting for 24 hours at a low temperature. Fermentation starts spontaneously only with the natural yeasts of the grapes in small capacity, stainless steel vats, is proceeded at a temperature of 14ºC, for around 3 weeks. The fermentation is made in open deposits with the skins and grape juice together. After fermentation is finished, all the wine is pressed and divided into two equal batches. One batch goes into two 500 liter clay amphorae and the other into two 500 liter French oak barrel. The wine ages in the amphoras and barrels for twelve months. After the stage it is bottled without being filtered, in the bottling a small dose of sulfur dioxide (54mg/liter) is added to stabilize.