FAGOTE RESERVA 2012 RED DOC DOURO

This wine has a very elegant aroma with intense fruit notes. The palate is very soft, round, full-bodied, resulting in a modern set, balanced and in tune.

GENERAL INFORMATION
Region: Douro
Soil: schist
Grape varieties: Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca.
Driving way vines: Guyot.
Harvest: September 2012.
Winemaking: in stainless steel vats with maceration and temperature controlled at 25 - 28 ° C.
Bottling: June 2014.

ANALYTICAL INFORMATION
Alcohol: 14,00% vol
Total Acidity: 4.60 g / l tartaric acid
Total sugar: 0.40 g / dm³
pH: 3.70.


FAGOTE RESERVA WHITE 2014 DOC DOURO

Good bright yellow-green color. Fresh and fragrant nose, with the presence of tropical fruit and citrus characteristics. The aroma is based on freshness, thanks to the mineral profile that has the set. On the palate, good body, round and fresh with lots of mineral notes and a necessary acidity to ensure a good life. Filmography Ideal for starters and fish dishes.

GENERAL INFORMATION
Region: Douro / Douro Superior.
Soil: schist.
Grapes: Malvasia Fina, Rabigato and Viosinho.
Driving way vines: Guyot.
Harvest: September 2014.
Winemaking: in stainless steel tanks at controlled temperature.
Ageing: 6 months in stainless steel vats.
Bottling: June 2015.

ANALYTICAL INFORMATION
Alcohol: 13.00% vol.
Total Acidity: 5.86 g / l tartaric acid.
Total sugar: 1.20 g / dm³
pH: 3.18


FAGOTE OLD VINES GRANDE RESERVA 2012

This wine is very concentrated and loaded in color with a very attractive aroma, combining ripe fruit with mineral notes. The palate is round, full-bodied, with wood to emerge well integrated resulting in a very nice set, balanced and in tune.

GENERAL INFORMATION
Region: Douro
Soil: schist.
Grape varieties: Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca.
Driving way vines: Guyot.
Harvest: September 2012.
Winemaking: in stainless steel vats with maceration and temperature controlled at 20 - 23 ° C.
Stage: 12 months in barrels of 225 liters French oak.
Bottling: September 2014.

ANALYTICAL INFORMATION
Alcohol: 14.00% vol.
Total Acidity: 5.00 g / l tartaric acid.
Reducing sugars: 1.3 g / dm³
pH: 3.70