Red Wine
UDACA Colheita
2006
Quality factors
Quality factors
Climate: Mediterranean
Soil: Granite
Grape stocks: Touriga Nacional, Tinta Roriz, Jaen and Alfrocheiro Preto
Viticultural Technology
Type of Plantation: Density 3500 to 4000 plants per hectare
Type of Pruning: Single and Double curtain, and Guyot
Yield per hectare (ton./ha): 6 tonnes of grapes per hectare
Oenological Technology
Type: Traditional Dão, classic vinification
Fermentation: Controlled temperature up to 28º C. for 5 to 6 days
Analysis parameters
Alcoholic content: 13,3 % Vol.
Volatile acidity: 0,59 g/l
Dry extract: 32,8 g/l
Residual Sugar: 2,9 g/l
Oenologist
Carlos Costa Silva
Durability
This wine is ready to drink, could also be kept for up to 5 years
Organoleptic properties
Aspect: Clear to crystal-clear
Colour: Ruby coloured with a reddish-brown tinge
Tonality: Shows some orange and dark red shades
Aroma: Complex and distinct with a touch of dried red berries and spices
Flavour: Soft and velvety, displaying a refined, persistent finish
