DFJ Caladoc & Alicante Bouschet
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Portugal , Lisboa
Two unusual varieties combine to produce a unique wine. Deep colour, intense damson and spice flavours with a long smooth finish. erving suggestions: Excellent with food or by itself. Try with meat, pasta, vegetarian and cheese dishes.
50% Caladoc (Cross Between Grenache And Malbec) and 50% Alicante Bouschet
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . Fermentation up to 30║ C in the first 2/3, and lowering down to 20║ C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine. Wine is aged in French of Allier oak barrels of 225 Lt from Seguin Moreau for 5 months and more 6 months in bottle after bottled.