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Primado Rosé 2023
18,90 €
Primado Rosé is clearly a different rosé, it is intense, full-bodied and a rosé with longevity. The scarlet colour results from the grape juice obtained by bleeding after contact with the skins. In the fruit aromas resulting from the slow fermentation, it is possible to identify red fruit, red cherry and blackberry. Floral and spicy notes are also present. In the mouth you can feel the structure, the body and the presence of...
| Producer | Producer: Manuel Pereira de Melo Oenology: Patrícia Santos |
| Region | Dão |
| Grapes | Touriga Nacional, Tinta Roriz, Alfrocheiro and Tinta Pinheira |
| 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 | Pre-fermentation maceration and subsequent bleeding. Fermentation at controlled temperature for 18 days, remaining on fine lees during the winter months. |
| Aging | 9 months in stainless steel. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Fish, seafood, sushi, sashimi and curry dishes. However, its structure also allows it to harmonise with some meats, particularly grilled meats. |
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.
