Country:
Region:
Climate:
Soil Type:
Classification:
Type: Red
Grape Varieties: 100% Pinot Noir
Tasting Notes: Ruby colour with redcurrant and forest fruit aromas. Supple, juicy palate, fine body and freshness with good definition and lovely balance with a textural elegant finish.
Food Pairing: Very versatile; pairs with a wide range of dishes such as wild mushroom risotto, pasta dishes with tomato sauce, game, roast Guinea fowl, boeuf bourguignon or Camembert. Serve at 15 – 16ºC.
Alcohol: 12.5% vol.
Vineyard: Our Pinot is grown in four separate vineyards. Poorer soils in the Vinha da Fábrica concentrate red berry flavours, while the steeper slopes give a fresher, more herbaceous touch. The Atlantic climate with cool mornings and hot afternoons results in a complex, delicate and fresh wine.
Winemaking & Ageing: Selected, handpicked grapes reach the winery in boxes of 20 kg. 70% of bunches are de-stemmed and crushed, the remainder added as whole bunches. Fermented in open stone fermenting tanks with frequent and regular punch-downs. Malolactic fermentation in 4 year-old French oak barrels, where the wine is aged for 12 months.
Bottling: September 2014
Production: 3,780 Bottles of 0,75 l
Footnote: "I have to admit it to António: this wine is worth the sleepless nights!" - Ann Frost
Ageing:
Total Acidity: g/l
Volatile Acidity: g/l
pH:
Residual Sugar: g/l
Viticulture:
Winemaker:
Type: Red
Grape Varieties: 100% Pinot Noir
Tasting Notes: Typical pale ruby colour. Delicate aromas of red forest fruits, cherry and toffee with subtle earthy, spicy notes in the background. Excellent texture, well balanced with freshness, good ripeness with fine, well integrated tannins. Refreshing, elegant finish.
Food Pairing: Very versatile; pairs with a wide range of dishes from game, boeuf bourguignon, entrecote with wild mushroom sauce, roast jalapeños. Serve at 15 – 16ºC.
Alcohol: 13% vol.
Vineyard: Our Pinot is grown in four separate vineyards. Poorer soils in the Vinha da Fábrica concentrate red berry flavours, while the steeper slopes give a fresher, more herbaceous touch. The Atlantic climate with cool mornings and hot afternoons results in a complex, delicate and fresh wine.
Winemaking & Ageing: Selected, handpicked grapes reach the winery in boxes of 20 kg. 70% of bunches are de-stemmed and crushed, the remainder added as whole bunches. Fermented in open stone fermenting tanks with frequent and regular punch-downs. Malolactic fermentation in 4 year-old French oak barrels, where the wine is aged for 12 months.
Bottling: September 2013
Production: 5,494 Bottles of 0,75 l
Footnote: The Pinot Noir keeps us on our toes and we hold our breath until it is safely bottled. There is so much going on in this wine, not just on the palete!
Ageing:
Total Acidity: g/l
Volatile Acidity: g/l
pH:
Residual Sugar: g/l
Viticulture:
Winemaker:
Pinot Noir 2009

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James Frost (+351) 967 604 496