AIR António Lopes Ribeiro Alentejo
Winemakers: Vines & Wines, Antonio Ribeiro
Training system: Cordon royat, allowing optimal aeration of the leaves and grapes thus reducing treatments and fungal infections
Vinification: grapes picked at ideal point between having sufficient acidity, coloring, tannin potential and sugars, 100% manual picking, fermentation in horizontal steel tanks with rotation and controlled temperature, vinification done to create fresh and very accessible tannins and fruit
Analytical Data: 13.7 % vol
Ageing: 6 months in steel tanks, no aeration to have only the most reduced flavors and aromas
Tasting Notes Tastings.com: Ruby black color. Aromas of cherry pie, roasted tomato, sandalwood incense and clove follow through on a soft, brisk entry to a dryish light-to-medium body with tart black cherry skin and cedar notes. Finishes with a crisp baked apple and spice cake fade.
Color: ruby red, with hints of violet
Drinking temperature: 15-16 °C / 59 – 61º F
Beverage Tasting Institute (BTI) – www.tastings.com
"Alluring charred berries"