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Grou Red wine

GROU Red

 

Year: 2007

Region: Alentejo – Regional Wine

 

Wine Varieties: Aragonez, Touriga Nacional, Syrah and Trincadeira

Winemaking: Mechanical vintage. Total unstalking. Post-fermentative cold Maceration of 9 days. Fermentation at 22-25ºC for 10 days. Stage process in stainless steel tubs

 

Degree: 13,5º (%vol.)

Total Acidity: 5,3 (g/l)

pH: 3,6

 

Tasting Notes: Deep garnet colour, aroma of fresh red fruits. Floral and balsamic notes. Full-bodied and balanced, fresh and elegant offers a persistent and long finaltaste. Accompanies grilled red meat and international cuisine. Consumption until 2014

 

Bottling date: 8 February2010

Wine makers: Anselmo Mendes and Diogo Lopes

Bottles produced: 27.000 / 0,75 liter

 

 

 

 

Grou Carmine wine

GROU Carmine

 

Year: 2006

Region: Alentejo – Regional Wine

 

Wine Varieties: Aragonez, Touriga Nacional and Alicante Bouschet

Winemaking: Manual vintage for 18kg boxes. Total unstalking. Post-fermentative cold maceration of 2 days. Fermentation at 22-25ºC for 10 days. 7 months stage process in 2nd year french oak barrels.

 

Degree: 14,5º (% vol.)

Total Acidity: 4,8 (g/l)

pH: 3,7

 

Tasting Notes: Deep red ruby colour. Balsamic, fruity and fresh aroma. Very elegant with roundtannins and good acidity. Persistent final taste ends greedy with notes of wooden spices. Accompanies traditional cuisine and cheeses. Consumption until 2012

 

Bottling date: 1 September2008

Wine makers: Anselmo Mendes and Diogo Lopes

Bottles produced: 30.000 / 0,75 liter

Exportation: USA, Brazil, Germany, Benelux, Scandinavian countries

 

 

 

 

Grou Grey wine

GROU Grey

 

Year: 2006

Region: Alentejo – Regional Wine

 

Wine Varieties: Alfrocheiro, Touriga Nacional and Alicante Bouschet

Winemaking: Manual vintage for 18kg boxes. Total unstalking. Post-fermentative cold maceration of 3 days. Fermentation at 22-25ºC for 10 days. Malolactic fermentation and 12 months stage process in new french oak barrels.

 

Degree: 13,5º (% vol.)

Total Acidity: 5,3 (g/l)

pH: 3,6

 

Tasting Notes: Bright ruby colour. Ripe red fruits aroma. Floral notes (violet). Spices (clove and cinnamon) and chocolate notes. Very elegant, smooth and bodied. Long, lasting final and notes of quality wood. It will age well until 2015. Excellent company to cured cheeses and game.

 

Bottling date: 16 February2009

Wine makers: Anselmo Mendes and Diogo Lopes

Bottles produced: 33.000 / 0,75 liter

Exportation: USA, Brazil, Germany, Benelux, Scandinavian countries