Representing the pinnacle of winemaking in the region, Quinta dos Carvalhais is a brand specialising in the production
of exquisite and flavourful Dão wines. Quinta dos Carvalhais encaptures the art, authenticity and pedigree of the best
wines from the Dão. This White Reserve revives the region's tradition of ageing white wines for long periods in old oak
tuns, where they are subject to varied environmental conditions throughout the year
Quinta dos Carvalhais Reserve White 2020
Quinta dos Carvalhais Reserve White 2020
Portugal
/ Dão
2020
Grape
- Gouveio (52%)
- Encruzado (48%)
Region
Dão
Volume
75clcl
Country
Portugal
Alcoholic strength
13,5%
Seal type: Cork | Volume: 75cl |
Family: Classified Wine | Type: Still Wine |
Subfamily: White | VARIETY: Bivarietal |
Producer: Sogrape | Brand: Quinta dos Carvalhais |
Country: Portugal | Region: Dão |
Alcoholic strength: 13,5% | Maturation: This wine attempts to revive the Dão's old traditions, with regard to the ageing of white wines. This White Reserve underwent a prolonged maturation in 225-litre French oak barrels, with differing degrees of usage, for a period of around 30 months. During this time, intervention of any kind was avoided as much as possible. After maturation, wines from different barrels were individually tested, with only those suitable for the final blend selected |
Consumption temperature: 7-14º | Harvest year: 2020 |
Allergens: Sulphites | Enólogos: Beatriz Cabral de Almeida |
Tone: Very bright straw-yellow colour | Tasting Notes - Aroma: Its dense aroma has notes of butter, honey and citrus fruit that combine with touches of minerality and a vegetal element that adds freshness and complexity |
Tasting Notes - Palate: This is an austere and elegant wine with a long, delicate and refined finish | Vintage / Winemaking: The grapes arrived at the winery in 20kg boxes and were unloaded directly into the pneumatic press. The wine musts, protected from oxidation by the use of inert gases, were then subject to static decanting at low temperature for 24 hours. They were subsequently transferred to temperature-controlled stainless steel tanks, where fermentation took place for around 20 days at temperatures of no higher than 16ºC |
Write Your Own Review