Primado Red 2011 View larger

WVMPMPT11

Primado Red 2011

16,50 €

With very limited production, the Primado Red is a rare wine, of great complexity and unusual longevity. Produced with the varieties Touriga-Nacional, Tinta-Roriz, Alfrocheiro, and Jaen, in a granite lagar with foot treading, it aged for 12 months in French oak barrels and a long period in bottle. Clear and bright, it has a dense core and a purplish red and violet hue. The complex aromas emphasize ripe fruit, namely wild fruits,...

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Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar
Producer Producer: Manuel Pereira de Melo
Winemaker: Patrícia Santos / Anselmo Mendes
Cellar Dão DOC
Grapes Touriga Nacional (40%), Tinta Roriz (30%), Alfrocheiro and Jaen (30%)
Aging 12 months in French oak barrels and a long period in bottle
Volume Alcohol by Volume: 13%
Bottle Size: 75 cl
Harmonizations Red meats, game dishes, cod, cured cheeses and chocolate desserts
Ideal Temperature: 16ºC
Wine's Awards 90 Points Robert Parker - Wine Advocate

Great wines are not born by chance. The exceptional conjunction of climatic and geological conditions combine to form a rare balance.

Located in Santa Comba Dão, in Quinta do Coladinho, the vineyard planted at the beginning of the 90s covers about 2 hectares in a place that reveals a sense and characteristics very own. The granitic-sandy soil is typical of the region. The climate marked by the mountain ranges of Estrela, Caramulo, and Lousã, that surrounds it, is also influenced by the proximity to the reservoir and Aguieira water dam. The humidity caused by the morning mists provides balanced and slow maturations, thus achieving a wine very concentrated in tannins and fruit.

The objective was the production of a wine of great complexity and elegance, a wine of subtle and complex aromas, intense but with delicate structure in the mouth. Another purpose was to achieve aging capacity, a characteristic that distinguishes great wines. To avoid its consumption too young, which would lead to the loss of part of its potential, the commercialization of Primado is only made after prolonged stages that provide structure and complexity of aromas and flavors providing its consumption in a better moment, when it begins to reach the maturity.

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