Fonte da Loba Reserva Red

Tasting Notes

Beautiful ruby color. intense aromas of black fruit recalling blackberries and blueberries, spice notes to remember white pepper; Complex, light vanilla. High structure, firm and juicy at the same time, soft tannins and rounded by black fruit,

Winemaking

After a selection and careful manual harvesting, crushing and destemmed grapes. The following are 24 hour pre-fermentation maceration at 30 ° C to maximize the performance of the enzymes responsible for grape color extract and flavors. Selected yeasts are used to induce fermentation elapsing between 22ºC and 24ºC for at least 10 days. malolactic fermentation induced with temperatura. Stage in french oak barrels for 6 to 12 months.

Food Paring

Spicy Mediterranean food, cheeses and pasta, grilled red meat and game animals such as stewed boar.