2017 Quinta do Sobral Touriga Nacional red
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The harvest took place at the end of September. The grapes were harvested by hand into small boxes. The grapes were destemmed for stainless steel mills, where they macerated 24 hours at low temperature. The alcoholic fermentation lasted 15 days, with treading on foot for a good extraction of the color and aromas. After fermentation, it was transferred to new 225 liter French oak barrels, where it remained for 12 months until bottling. Notes of berries, spices and floral notes typical of the variety. In the mouth it is enveloping with good acidity and a very elegant mineral background.