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Primado SB Red 2021

18,90 €

Primado SB is a new red wine dedicated to the family's young successors, Sofia and Benedita. It was presented in 2022, the year Sofia and Primado celebrated their eighteenth anniversary. Also young, this red is vibrant, bold and challenging. Created with a differentiating spirit from Primado Red, it is a wine with no contact with wood and short stages. A beautiful violet colour, characteristic of Tinta Roriz, stands out in this...

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Producer Producer: Manuel Pereira de Melo
Oenology: Patrícia Santos
Region Dão
Grapes Tinta Roriz (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 Pre-fermentative maceration and fermentation at controlled temperature in stainless steel press with foot treading.
Aging 6 months in stainless steel.
Capacity 750 ml
Volume Alcohol by Volume: 13%
Temperature 14ºC - 16ºC
Harmonizations Starters or appetizers, sausages, cheeses, mushrooms, pasta, light meats, cod and some other fish, seafood and sushi.

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.

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

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