Rotwein
Dom Divino
2009
Quality factors
Quality factors
Climate: Mediterranean
Soil: Granite, clay and limestone formation
Wine Growing Subregions: Senhorim and Serra da Estrela
Grape stocks: Touriga Nacional, Tinta Roriz, Jaen and Alfrocheiro Preto
Viticultural Technology
Density of Plantation: 3500 to 4000 wine-plants per hectare
Type of Pruning: Double sarment, single sarment and Guyot
Yield per hectare (ton./ha): 5 tons/ha
Oenological Technology
Type: Dão tradicional method and classic winemaking process
Fermentation: At controlled temperature up to 28º C. for 5 to 6 days
Aging
6 months in Allier Fino,
Analysis parameters
Alcoholic content: 13% Vol.
Volatile acidity: 0.50 g/l
Dry extract: 30 g/l
Residual Sugar: 2.0 g/l
Oenologist
Carlos Costa Silva
Durability
Ready to be consumed, however, it may be stored for 7 years more
Organoleptic properties
Aspect: Clear and bright
Colour: ruby
Tonality: Slight reddish brown shades
Aroma: Vinous strong aroma with a fruity and spicy high bouquet
Flavour: Complex, soft velvet-like texture with a lasting in-mouth flavour
