Red Wine Bota Alta Tinto

Red wine from the Setubal region

Geology Soil: Sandy
Vine varieties: 100 % Castelão (Periquita)
Average Age of Vines: 8 years
Media Production: 15 hl/ha

Vinification Process: Fermentation in cement tanks, at an average temperature of 28 º C, this is when there amuada approximately 8 g / l of residual sugar to make the wine slightly sweet.
Prior to bottling is added is less than 1 bar of carbon dioxide to make the wine slightly aerated.

Analytical Control

Alcohol: 11.5 %
Total Acidity: 5 gr/l
Residual sugar: 8
Dry Extract:220 gr/l
pH: 3.60

Recommended temperature for tasting: 18 º ºC

Enologist recommendations: Ideal as accompaniment of Italian food and meat dishes.

The Grapes

Castelão

Being the most cultivated grape varietal in the south of Portugal, Castelão possesses a great ability to adapt to various different climate conditions, hence providing it a notable versatility.

The Castelão grape is known in the Setúbal Peninsula region as "Periquita", first planted back in 1830.

With an area occupying around sixty-percent of the total vineyard land in the Setúbal Peninsula, the fame of the wines produced with the grapes from the Cova da Periquita vineyard became widespread throughout the region.

Castelão is very well-adapted to the Setúbal Peninsula and it is here where it manifests itself in all its fullness, especially within the sandy soils and old vineyards of the region, producing wines that are more structured, fleshy and intense.

The wines made with Castelão present strong, fruity aromas of cherry, currant, blackberry, raspberry and candied plum, as well as some nutty notes, which harmonize well with an aging stage in oak barrels. In general, Castelão wines exhibit excellent aging ability.