Quinta da Bacalhôa Red 2012
Península de Setúbal
Capacity: 750ml | 1500ml
Alcohol: 14.5% Vol.
Winemaking: The grape varieties chosen on the estate, a Cabernet Sauvignon and a Merlot benefit from the natural conditions to allow a slow and balanced maturation.
The primary fermentation takes place at a controlled temperature (25°C), followed by a period of ‘cuvaison´ (skin maceration post-fermentation) of three weeks.
Ageing: 11 months in new French oak casks
Tasting notes: Aromas of red fruits combined with nuances of wood and spices. In the mouth, the red fruit flavours are intensified and combined with smooth tannins; it has a fresh finish, somewhat mineral, elegant and very complex.
Gastronomy: Red meat and game.
Serving Temperature: 16 - 18°C
Packaging: The storage or keeping conditions of the wine are very important if we want to preserve the wine´s characteristics and guarantee a regular evolution for a long time. The storage place should guarantee:
- temperature around 10º-12º;
- some ventilation to avoid fungus proliferation;
- should allow the horizontal disposal of the bottles;
- absence of oscillations and vibrations;
- absence of unpleasant odors;
- bottles should be away from light;
- relative humidity should be high.
2010 Vintage: Bronze Medal | Decanter World Wine Awards | 2013
2009 Vintage: Bronze Medal | Internationa Wine Challenge | 2012
2009 Vintage: Bonze Medal | Decanter World Wine Awards | 2012
2008 Vintage: 93 points | Editor´s Choice & TOP 100 (46º) | Wine Enthusiast Magazine | 2010