Red wines

TOJEIRA RED
TENENTE BERNARDO RED
PORTAL DA TOJEIRA RED
VINHOS DO VITÓRIA RED
MFS RED

TOJEIRA RED

Classification: D.O.C. Vinho Verde – Escolha
Type: Red
Harvest: 2017
Breeds: Vinhão (70%), Touriga Nacional (10%), Borraçal (10%) e Amaral (10%)
Soil: Schist-clay
Altitude: 350 m

Vinification: The grapes are manually harvested and partially destemmed. The fermentation happens with selected yeasts at controlled temperature of 22-25ºC.

Color: Ruby
Aroma: Complex with notes of red fruits, blackberrys and violets.
Taste: Refreshing with balanced acidity, engaging and persistent finish.
Consumption: Now or within 2 years at an ideal temperature of 10-12ºC.
Gastronomy: Accompanies roasted and grilled meat and seasoned dishes.

Analysis: Alcoholic Contents – 13%; Total Acidity – 7,3 g/L; pH – 3,6; Residual Sugars – 1,2 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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TENENTE BERNARDO RED

Classification: Regional Minho
Type: Red
Harvest: 2017
Breeds: Touriga Nacional (50%), Vinhão (50%)
Soil: Schist-clay
Altitude: 350 m

Vinification: The grapes are manually harvested and partially destemmed. The fermentation happens with selected yeasts at controlled temperature of 22-25ºC.

Color: Garnet red
Aroma: Elegant and complex with notes of jam and red berries and floral aromas.
Taste: Full-bodied, with balanced acidity, soft tannins, good volume in the mouth and persistent finish.
Consumption: Now or within 2 years at an ideal temperature of 12-14ºC.
Gastronomy: With red meat, pasta and cheese.

Analysis: Alcoholic Contents – 13%; Total Acidity – 6,9 g/L; pH – 3,6; Residual Sugars – 1,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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PORTAL DA TOJEIRA RED

Classification: D.O.C. Vinho Verde – Escolha
Type: Red
Breeds: Vinhão (60%), Amaral (20%), Borraçal (20%)
Soil: Granite

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. The must is inoculated with selected yeasts and the fermentation takes place in stainless steel vats at controlled temperature of 24-25ºC.

Color: Garnet red
Aroma: Fruity, with notes of red fruits e silvestres.
Taste: Soft, with balanced acidity, soft tannins and good volume in the mouth.
Consumption: Now or within 2 years at an ideal temperature of 10-12ºC.
Gastronomy: Accompanies roasted and grilled meat and seasoned dishes.

Analysis: Alcoholic Contents – 13%; Total Acidity – 7,2 g/L; pH – 3,55; Residual Sugars – 1,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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VINHOS DO VITÓRIA RED

Classification: D.O.C. Vinho Verde – Escolha
Type: Red
Harvest: 2017
Breeds: Vinhão (60%), Amaral (20%), Borraçal (20%)
Soil: Granite

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. The must is inoculated with selected yeasts and the fermentation takes place in stainless steel vats at controlled temperature of 24-25ºC.

Color: Garnet red
Scent: Fruity, with notes of red fruits e silvestres.
Taste: Soft, with balanced acidity, soft tannins and good volume in the mouth.
Consumption: Now or within 2 years at an ideal temperature of 10-12ºC.
Gastronomy: Accompanies roasted and grilled meat and seasoned dishes.

Analysis: Alcoholic Contents – 13%; Total Acidity – 7,2 g/L; pH – 3,55; Residual Sugars – 1,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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MFS RED

Classification: Vinho de Mesa
Type: Red
Harvest: 2017

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. The must is inoculated with selected yeasts and the fermentation takes place in stainless steel vats at controlled temperature of 24-25ºC.

Color: Ruby.
Scent: Fruity, with notes of red fruits.
Taste: Balanced acidity and soft tannins.
Consumption: Now or within 1 year at an ideal temperature of 10-12ºC.
Gastronomy: Accompanies meat and seasoned dishes.

Analysis: Alcoholic Contents – 9,5%; Total Acidity – 6,2 g/L; pH – 3,49; Residual Sugars – 1,8 g/L;

Winemaker: Filipe Ribeiro and Nuno Grosso

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