Herdade do Peso Reserve is a complex and elegant wine of great quality. Only produced in exceptional years, it
embodies the grandeur and vivacity of Alentejo wines. Herdade do Peso is the brand that captures the essence of
Alentejo, brought to life by science and the know-how of Sogrape. It offers a range of sophisticated wines, whose
flavours, aromas and colours are reminders of life at its best and the region where they were born
Herdade do Peso Reserve Red 2019
Herdade do Peso Reserve Red 2019
Portugal
/ Alentejo
2019
Grape
- Syrah
- Aragonez
- Alicante Bouschet
Region
Alentejo
Volume
75clcl
Country
Portugal
Alcoholic strength
14,5%
| Seal type: Cork | Volume: 75cl |
| Family: Classified Wine | Type: Still Wine |
| Subfamily: Red | VARIETY: Blend |
| QUALITY REFERENCE: DOC | Producer: Sogrape |
| Brand: Herdade do peso | Country: Portugal |
| Region: Alentejo | Alcoholic strength: 14,5% |
| Maturation: After malolactic fermentation, the wines of each grape variety were transferred separately into French oak barrels of different ages, from different cooperages, where they aged for roughly 12 months. The final blend was made only from the best barrels. After bottling, came a period of bottle-ageing at a controlled temperature of 15oC. To preserve its quality, the wine was bottled without cold treatment and a slight deposit may therefore form in the bottle over time | Consumption temperature: 16-18º |
| Harvest year: 2019 | Allergens: Sulphites |
| Tone: Intense red colour | Tasting Notes - Aroma: Ripe red fruits aroma with spicy and balsamic |
| Vintage / Winemaking: The grapes used in this wine were selected from the best plots of Syrah, Aragonez, Alicante Bouschet and Touriga Nacional, which were monitored differently. Early interventions were made to create the best possible foliar wall, and bunches were thinned to leave only one bunch per shoot. After total destemming, the berries were manually selected before subsequently undergoing soft-crushing. Cold maceration (at 10oC) lasted 3 days before fermentation took place in stainless steel tanks at a controlled temperature of 28ºC over a nine-day period |
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