Rosés wines

TOJEIRA ROSÉ
PORTAL DA TOJEIRA ROSÉ
MFS ROSÉ

TOJEIRA ROSÉ

Classification: D.O.C. Vinho Verde – Escolha
Type: Rosé
Harvest: 2017
Breeds: Touriga Nacional (50%), Vinhão (30%), Borraçal (10%), Padeiro de Basto (10%)
Soil: Granite and schist-clay
Altitude: 250-350 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristics aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC.

Color: Rosé
Aroma: Fruity, with notes of red fruits and light floral.
Taste: Slightly sweet and fresh, with good acidity, elegant, smooth and velvety finish in the mouth.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompanies seafood dishes, fish, pasta and white meats.

Analysis: Alcoholic Contents – 13%; Total Acidity – 6,3 g/L; pH – 3,43; Residual Sugars – 8,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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PORTAL DA TOJEIRA ROSÉ

Classification: D.O.C. Vinho Verde
Type: Rosé
Breeds: Vinhão (50%), Padeiro de Basto (25%), Borraçal (25%)
Soil: Granite

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristics aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC.

Color: Rose
Scent: Fruity, with notes of red fruits e ligeiro tropical.
Taste: Refreshing, medium sweet with balanced acidity.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompanies fish, pasta and white meats.

Analysis: Alcoholic Contents – 11.5%; Total Acidity – 6,3 g/L; pH – 3,34; Residual Sugars – 9,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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MFS Rosé

Classification: Vinho de Mesa
Type: Rosé
Harvest: 2017

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of 14-16ºC.

Color: Rosé.
Scent: Fruity, with notes of red fruits.
Taste: Refreshing, medium sweet with balanced acidity.
Consumption: Now or within 1 year at na ideal temperature of 8-10ºC.
Gastronomy: Accompanies fish, pasta and white meats.

Analysis: Alcoholic Contents – 9,5%; Total Acidity – 5,9 g/L; pH – 3,41; Residual Sugars – 12,0 g/L;

Winemaker: Filipe Ribeiro and Nuno Grosso

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