medeiros - Biagio Cru

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medeiros - Biagio Cru
MEDEIROS
A L E N T E J O
P O R T U G A L
Vineyard Characteristics
Climate
Continental-mediterranean, characterized by low rainfall,
semi-arid growing season and high daytime temperatures.
Good summer and pre-harvest thermal amplitude.
Soil characteristics
Magnesian sedimentary loam soils, ranging from sandy-loam
to clay-loam with marked horizons. Many areas comprise soils
with laminar clay-schist-like characteristics. While very low in
organic matter, the acidic soils have average
fertility and a high water retention capacity.
All vineyard is organic orientated and cultural practices are strictly
adapted to each variety and plot, with the aim of producing of the
best quality fruit. Each plant is individually inspected to ensure that
production does not exceed a specified limit per plant. At harvest
time, the crop is carefully selected and transported in small 20 Kg
trays to the winery.
Winemaking
Vineyard Area
31 hectares
Grape Varieties
Cabernet Sauvignon (9%);
Syrah (22%); Touriga Nacional
(23%); Aragonez (46%)
Relief and Row
orientation
Lightly undulating,
predominantly WSW –
ENE rows.
Planting Density
9.1ft. x 3.9ft.
Vine Training
Uni-lateral cordon
Irrigation
Irrigated as per stringently
controlled requirements
and in accordance with
quality parameters.
Process
Grapes are hand-picked. Musts are ‘cold-soaked’ for up to 2 days prior to fermentation. It is then innoculated with selected yeasts and
exposed to prolonged fermentation and maceration in stainless steel tanks Finally, they are aged in French oak barriques.
Álcohol 14,5% Vol.
Volatile Acidity
0,52 g/l
Total Acidity
5,9 g/l
pH
3,59
Tast i ng N ot e s
It is our best wine so far. Very good tannins, aged 18 months in new French oak barrels. A blend of Touriga Nacional, Aragonez
(Tempranillo), Syrah and Cabernet Sauvignon. Spicy, fruity, hints of cherry, dark berries and chocolate. Very concentrated and serious
wine that will go fantastically well with beef, any type of roast, game or Mediterranean dishes. Best when decanted and served at
18ºC/64ºF.

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