Serra Oca Red
Grape varieties: Tinta Roriz (40%), Castelão (40%), Touriga Nacional (20%).
Vinification: Total destemming of the bunches without crushing the grapes, tanning and start of fermentation in 1000 litre vats, with the 3 grape varieties separately, with spontaneous yeasts. The malolactic fermentation was completed in stainless steel tanks. Not fined or filtered.
Aging: Aged for 18 months in used 225-litre French oak barrels and a long period in the bottle.
Colour: Ruby.
Aroma: Aromas of sour cherry, mint and liquorice.
Flavour: A wine with good intensity and freshness, balsamic notes and a long finish.
Serve: 16 to 18⁰
Consumption: Immediate.
Harmonisation: Red meats, charcuterie and cheeses.
Producer: Quinta do Olival da Murta
Enology: Joana Vivas
Category: Portuguese Wines – Lisboa
Awards and Notes:
- Revista de Vinhos – 17,5/20
