Sanguinhal
Vinification: The Touriga Nacional and Petit Verdot grapes were vinified separately. After dehairing, they are slightly crushed and transferred to stainless steel vats where the fermentation takes place with prolonged maceration for 15 days. Subsequently, the fermentation is followed with temperature control at about 25-27 ° C. Bottling: After a careful analysis of the combinations of the two grape varieties, the batch that stages for 10 months in French oak barrels is selected.
Awards
90/100 – 100% Blind Tasted (Andreas Larson)
Gold – Lisbon Wine Competition
2nd prize – 38th Portuguese Wine Festival
17/20 – Passion for Wine Magazine
Commended – International Wine Challenge
Allergens information
Contains sulphites.
SKU: 104321