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Quinta de Arcossó Bastardo Red 2021
12,50 €
It has an open garnet color, in the aroma, we feel red fruits, red plum and cherry, with floral and vegetable notes characteristic of the grape variety. In the mouth, it is elegant and smooth, with medium acidity, fresh and with a long finish.
| Producer | Producer: Quinta de Arcossó Oenology: Francisco Montenegro and Amílcar Salgado |
| Region | Trás-os-Montes |
| Grapes | Bastardo (100%) |
| Soil | A 10,5 hectare parcel located in the micro region of Ribeira de Oura, part of a group of 12 hectares of vineyard planted in 2003, set on a wide slope of medium altitude (375 metres), exposed to the south, the soil is of granite origin. |
| Winemaking | Vinification in old chestnut wood barrels with totally manual pumping over for 20 days and the grapes were only partially destemmed. Malolactic fermentation and ageing takes place in stainless steel vats. |
| Aging | Stainless steel vats. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 13,5% |
| Temperature | 14ºC - 16ºC |
| Harmonizations | Octopus dishes, tuna, swordfish and grilled meats. |
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.
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