Vega Douro Red Blend
Vega Douro Red Blend
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Grapes
Vinification Method
Classic fermentation method, involving selective extractive enzymes, which are compatible with the active dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
Ageing
Wine is aged in new French of Allier oak barrels of 225 Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
Tasting Notes
Bright rubi colour, aromatic, very rich and full body, structured but smooth. Voluptuous, full mouth with a long, intense, persistent and elegant finish.
Grape varieties
Grape varieties
Alcohol %
Alcohol %
Country of origin
Country of origin
