Quinta de Arcossó Superior Bago a Bago Red 2018

37,50 €

Intense red colour and vigorous aroma, where notes of ripe fruit, black cherries, plums, gooseberries and spices predominate, all in harmony with the toast of the barrel. In the mouth, it presents body and structure, mature flavours, freshness and powerful and fine tannins that give it a long and tasty finish.

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Producer Producer: Quinta de Arcossó
Oenology: Francisco Montenegro and Amílcar Salgado
Region Trás-os-Montes
Grapes Touriga Nacional (60%) and Touriga Franca (40%)
Soil Plot of 10.5 hectares located in the micro-region of Ribeira de Oura, integrated into a set of 12 hectares of vineyards planted in 2003, installed in a wide slope of medium altitude (375 meters), exposed to the south, the soil is of granite origin.
Winemaking Totally manual destemming and foot treading, alcoholic and malolactic fermentation took place in new 500 litre oak barrels.
Aging 22 months in new oak barrels of 500 litres.
Capacity 750 ml
Volume Alcohol by Volume: 14,5%
Temperature 16ºC - 18ºC
Harmonizations Strong dishes of traditional Portuguese cuisine.
Wine's Awards 17,5 Points - Revista de Vinhos (Wine Magazine)

In Ribeira de Oura, between Vidago and Chaves, Trás-Os-Montes region, in the north of Portugal, we find an unique place for the production of wine, Quinta de Arcossó.

Situated in a region with deep wine traditions that go back to the pre-roman occupation of the Iberion Peninsula, its vineyards are installed in a convex slope with a southern sun exposureat 400 meters altitude with a 20% steep.

In its granitic soil grow vineyards species carefully selected and totally adapted to the region. An adega projected and built to express all the potential in the grapes and minimize mechanical operations.

In each bottle of Quinta de Arcossó unique wines are found packed with complexed aromas and topped by dense and long aftertastes.

Quinta de Arcossó pratices a minimalistic oenology procedure based in a through surveillance that seeks to express the entire grape´s potential.

The selection of the grapes and the harvest timing is done in accordance with the perfect maturation point, grape variety sorting, identifying at the same time homogeneous micro zones in each of them. The harvest is done manually, transported immediately to the adega where the grapes are submitted to a second screening process in a sorting belt with perforated screen.

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

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