Adega de Monção Vinhão s-fundo web.png
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Organoleptic characteristics

Appearance:

Bright

color:

Granada red

Aroma:

Complex, vinous and full-bodied, with nuances of berry fruits

Taste:

Good balance between alcohol, acidity and dry extract, fulbodied and smooth.

Vinhão grape selection. Picking. Fermentation with grapes until total conversion of sugars. Maceration after fermentation during 2 weeks. Racking. Malolactic fermentation. Collage with vegetable gelatine  Filtering. Tartaric and colouring stabilisation. Filtering. Bottling.

Good during three years after bottling.

Chilled in a cooler, it must be left to stand uncorked some time before drinking to be fully appreciated.
Stored in cool place, with a constant temperature, under the cover of the light.
It’s a great accompaniment to regional dishes (cooked Portuguese, lamprey, pork, roasted sardines) and dishes of red meats