Quinta da Almiara Reserva Red

This wine process begins with total destemming and crushing, followed by fermentation at a controlled temperature of 26ºC to 28ºC. This wine undergoes a prolonged maceration period of three weeks, allowing for a full extraction of flavors. It boasts a well-structured body and an aroma brimming with wild fruits. The palate is greeted with soft tannins, leading to a persistent and lasting taste. Aged for four months in French oak barrels and a further two months in the bottle, this wine achieves a harmonious balance that is sure to delight any connoisseur.