Esporao, Alandra Rosado, AlentejoEsporao
Variety: 50% Aragones, 30% Syrah, 20% Touriga Nacional
Region Alentejo, Portugal
Vineyard and Viticulture:
Grapes are from vineyards consisting predominantly of granite schist and clay loam soil. The average yields throughout the vineyards are 50 hl/ha, with drip feed irrigation used when necessary during dry months.
Grapes are de-stemmed and crushed, before being membrane pressed. Fermentation lasted for 15 days at 15°C in stainless steel tanks and finished with a small amount of residual sugar at 6 g/l. The wine was then racked off its lees, with malolactic fermentation prevented to preserve varietal freshness.
Fresh red berry aromas of strawberries & raspberries. The palate is fresh, delicate & elegant with flavours of ripe summer fruits and redcurrants.
A great match for salads & white meats.