Trinca Bolotas - Red Wine
Producer Notes 2015 (automatic translation)
DESIGNATION OF ORIGIN: DOC Alentejo
COUNTRY OF ORIGIN: Portugal
WINEMAKER: Luis Cabral de Almeida
VARIETIES: 44% Alicante Bouschet, 40% Touriga Nacional, 16% Aragonez
The Alentejano pig, a Portuguese native species, is the only survivor of grazing pigs in Europe, walking freely in the montados, where it feeds mainly on acorns. By the way it marks the landscape and preserves the Mediterranean forest of the region, it is Alentejo heritage. It is also a gastronomic treasure, always present in the local cuisine, and an invitation to pleasure. By associating it with this wine, we combine two larger symbols of the Alentejo at the table.
Very bright red color. Great aromatic intensity dominated by components of red and ripe black fruits (blackberry, raspberry and plum). Dense in the mouth, with quality tannins, balanced acidity and long finish.
Vinified in the Estate from selected grapes. After maturation studies, the grapes were harvested at their optimum phenolic/aromatic maturation stage to proceed with their vinification. After complete de-punching and gentle crushing pre-fermentative maceration was carried out for 3 to 4 days to increase aromatic and polyphenolic complexity. The fermentation was monitored at 26ºC for about 7 days. When the desired organoleptic equilibrium was reached, the soft pressing of the pasta was made.
After malolactic fermentation the wines were transferred to French oak and Caucaso barrels, where they trained for about 6 months. To preserve its great quality, the wine has been bottled without treatment by the cold so a slight deposit can be formed during the bottle stage.
The Trinca Bolotas reaches its full quality 2 to 3 years after harvest and can continue to evolve positively for several years. The bottle should be kept in a cool, dry place away from light.
Trinca Bolotas Red 2015 is best served at between 16ºC-18ºC.
It is a very versatile wine given its balance between tannins, acidity and fruit. It can be enjoyed alone, or accompanied, either by pastas or white meats, or by more elaborate traditional dishes.