Primado Encruzado 2018

19,90 €

The colour is bright straw with a slightly greenish tinge. Not having been subjected to contact with wood, it does not suffer the aromatic influence of the barrels. The aroma reveals the exuberance of the Encruzado caste, showing a more varietal nose. More floral at the beginning, it reveals fresh fruit aromas, namely apple and citrus with some tropical notes and wild herbs. In the mouth, its exuberance is remarkable and progressive....

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Producer Producer: D.M.C. Pereira de Melo
Oenology: Patrícia Santos and Anselmo Mendes
Region Dão DOC
Grapes Encruzado (100%)
Soil Vineyard with 2 hectares located in Santa Comba Dão, surrounded by the Estrela, Caramulo and Lousã mountain ranges, in an area capable of producing centenary wines, Quinta do Coladinho is a place that reveals a unique sense and characteristics that combine in a rare balance.
Winemaking The must was kept in pre-fermentative maceration for about 8 hours, after which it was pressed. The fermentation process was slow, with rigorous temperature control between 14ºC and 15ºC, allowing the harmonisation of the complex aromas of the Encruzado grape variety.
Aging Stainless steel vats.
Capacity 750 ml
Volume Alcohol by Volume: 13%
Temperature 10ºC - 12ºC
Harmonizations Oven-roasted fish, codfish dishes, grilled meats and cheeses.
Wine's Awards 89 Points - Robert Parker

Quinta do Coladinho is a small wine farm in Santa Comba Dão. Integrated in the Dão Wine Region, it presents some specific characteristics of the area, namely a higher concentration of relative humidity throughout the year. Due to the proximity to the Aguieira Dam, the spring and summer mists are very evident, requiring a greater phytosanitary care.
As is common in this region the soil is sandy granite.
The purpose of this farm is to produce quality wines that stand out by unique characteristics. Thus, all procedures are performed with the utmost care.
In the cellar the winemaking is carefully and controlled, the fermentation takes place in granite winery with step. It is at this stage that the extraction of the phenolic and aromatic potential of the must is processed from careful macerations at low temperatures. The winery is properly equipped for the production of quality wines.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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