Red Wine

Sanguinhal

Cabernet Sauvignon & Syrah 2010, 75cl

Lisboa

Sanguinhal

Vinification: The Cabernet Sauvignon and Syrah grapes are vinified separately. After being completely destemmed, they are lightly crushed and transferred to stainless steel tanks where fermentation occurs with prolonged maceration for 15 to 30 days to enhance the wine’s color and structure. The must undergoes fermentation with temperature control around 25-26°C.

Bottling: After a careful analysis of the possible combinations of the two grape varieties, the blend is made and aged for 6 months in French oak barrels.

Pairing: Ideal for accompanying cheeses, game, and red meats.

Allergens information

Contains sulphites.

Companhia Agrícola do Sanguinhal

Companhia Agrícola do Sanguinhal (CAS) was established by Abel Pereira da Fonseca in 1926 to administrate the estates that he owned in the region of Bombarral since the beginning of the century, still belonging to the same family.
He planted his first stand-alone vineyards (i.e. vines with no other fruit tree in between) aligned and wired, which was considered very innovating at the time, as there were no tractors. Vineyards were divided into plots, each planted with one sole variety (which was also new at the time). He introduced new varieties. In a separate plot at Quinta do Sanguinhal, he planted 30 different varieties to study their adaptability.
The company has undergone modernization over the past few years: vines were re-established based on traditional varieties as well as new varieties to meet market demand; wine-making and bottling facilities have experienced major investments at technological and equipment levels. The traditional ageing in French and American oak is nonetheless still used.

Address

Companhia Agricola do Sanguinhal, Lda.

Quinta das Cerejeiras
Apartado 5
2544-909 Bombarral

Press the button and you will be directed to this wine's fact sheet

Note: the fact sheet will open on a new browser tab