Red Wine Castelao and Cabernet Sauvignon in BIB 3L

Red wine regional from the Setubal Peninsula region

Grape Varieties: Castelão and Cabernet Sauvignon

Terroir:
Sandy soil, mediterranic climate

Winemaking:
Fermented in stainless steel vats, the vast majority inoculated with LSA, fermentation temperature controlled, remontage by pumping over, manual spraying and delestage, bleeding is carried out at a density of about 1000 and fermentation is finished in stainless steel tanks; monitored malolactic fermentation.

Suggestions: Serve at 16-17º C. Drink now, up to 3 months after opening.

Packaging: Bag in Box 3L

Alcohol by Vol: 14%

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 Setubal Peninsula region as "Periquita", a name that originated from the vineyard property Cova da Periquita, located in Azeitao, first planted the varietal back in 1830.

With an area occupying around sixty-percent of the total vineyard land in the Setubal 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 Setubal 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.

Cabernet Sauvignon

Cabernet Sauvignon is the most international of all French grape varieties, being widely grown across all five continents.

It has found a special niche and style in the Palmela region, one of the few Portuguese winegrowing regions where it can ripen to perfection.

Cabernet Sauvignon is one of those varieties that can be termed "enriching"; deeply colored and thick-skinned, it can spice up blends, imbuing body and consistency to well-composed, perfumed, fruity and spicy wines.

It is rarely bottled as a varietal wine in the Setubal region, but is present in small amounts to give structure in many wines.

Appreciated for its versatility, resistance and correctness it yields wines of immense longevity that age with elegance and security.

BIB or Bag-in-Box

It’s environmentally conscious, good value, stylish, carefully sourced, delicious, and banishes the question: “Is it worth opening a bottle?”

The main advantage to bag-in-a-box packaging is that it prevents oxidation of the wine during dispensing. After opening, wine in a bottle it is oxidized by air in the bottle which has displaced the wine poured; wine in a bag is not touched by air and thus not subject to oxidation until it is dispensed. Cask wine is not subject to cork taint or spoilage due to slow consumption after opening.

Very good solution not only for having it at home but also for restaurants and bars that serve wine by glass.