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Type: Red
Grape Varieties: 40% Merlot, 40% Touriga Nacional, 20% Aragonez
Tasting Notes: Ruby to violet in colour. An intense nose with herbaceous notes of fresh bell pepper and blackcurrant. Medium bodied and fresh, its warmer tones of cassis, violet and licorice develop in the palate. The lengthy finish is punctuated by the interplay of acidity and fine tannins. Good ageing potential, drink between now and 2025.
Food Pairing: Excellent with rare red meats, rack of lamb in pistachio crust, Beef Wellington and roast game. Also aubergine parmigiana or medium-intensity cheeses.
Alcohol: 14% vol.
Vineyard: The merlot vineyard sits on steep slopes across the main Quinta valley, sheltered from too much wind by cork oaks. Cool misty mornings and hot afternoons are ideals for its herbaceous flavours to develop.
Winemaking & Ageing: Selected, handpicked grapes reach the winery in boxes of 20kg. After de-stemming and crushing, the grapes are carefully transported into a stone fermenting tank by conveyor belt, where they ferment for 12 days using the traditional method of foot treading for up to four hours per day. Aged for 12 months in new French oak barrels.
Bottling: December 2011
Production: 5,360 bottles of 0.75l each
Footnote: 2010 was overall a warmer year, the fruit is more expressive. Gustav, we hope it’s making you proud!
Ageing:
Total Acidity: g/l
Volatile Acidity: g/l
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Residual Sugar: g/l
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Winemaker:
Type: Red
Grape Varieties: 50% Merlot, 50% Touriga Nacional
Tasting Notes: Ruby to violet in colour. An intense nose with notes of blackcurrant and fresh red pepper. Powerful and concentrated initial attack, with full of aromas developing in the midpalate, dominant freshness with finely tuned tannins and lengthy finish. Good ageing potential, drink between now and 2025.
Food Pairing: Excellent with rare red meats, entrecôte with mushroom sauce, game with well-seasoned sauces, braised ox cheeks.
Alcohol: 14% vol.
Vineyard: The merlot vineyard sits on steep slopes across the main Quinta valley, sheltered from too much wind by cork oaks. Cool misty mornings and hot afternoons are ideals for its herbaceous flavours to develop.
Winemaking & Ageing: Selected, handpicked grapes reach the winery in boxes of 20kg. After de-stemming and crushing, the grapes are carefully transported into a stone fermenting tank by conveyor belt, where they ferment for 12 days using the traditional method of foot treading for up to four hours per day. Aged for 12 months in new French oak barrels.
Bottling: February 2009
Production: 5,200 bottles of 0.75l each
Footnote: 2007 was our first Merlot vintage, and the grapes were so good that we had to make our top wine from them. Lighter and more “elegant” than our Reserva, we dedicated it to my father-in-law Gustav. He would have loved this wine!
Ageing:
Total Acidity: g/l
Volatile Acidity: g/l
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Residual Sugar: g/l
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Winemaker:
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