Comporta 2010

Comporta 2010 2010

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Minimum Order Quantity: Box w/ 6 bottles.
Winemakers Engº Francisco Pimenta
Region Comporta, Portugal
Total Area of ​​the Vine 30 ha (25 ha of red grapes and 5 ha of white grapes).
Classification Regional Wine Península de Setúbal
Type Red Wine
Colour Deep garnet-red
Grapes Alicante Bouschet 100%
Aroma Intense aroma of very ripe wild fruits complemented by hints of oak. Given a little time, this wine develops complexity and elegance of aromas, and subtle spicy
notes become apparent.
Flavor This is a well-structured, elegant wine with gentle acidity and a long finish.

Spicy dishes, roasts and game dishes.
Soil Type Sandy
Situation Slightly above sea level.
Temperature The Vineyard Year
The summer of 2010 was very hot in our region. It was the second summer in succession with average and maximum air temperatures at highest levels since 1931. The average maximum temperature was 30ºC and average temperature was as high as 23ºC. During this summer there were three heat waves, two in July and one in August. Also the number of 'tropical nights' was high, with about 90% of the meteorological stations recording at least one, and 35% with over ten. In 2010, September was the driest in the last 22 years, and levels of average air temperatures higher than the comparable figures for 1971-2000. However, in October the situation changed and the month was rainy and temperatures dropped, minimum temperatures particularly so.
Winemaking The grapes were hand-picked in our vineyard, perfectly ripe grapes being meticulously selected and transported in 20kg crates, then carefully destemmed. The fermentation took place in small stainless steel tanks, with a long post-fermentation maceration followed by 12 months' ageing in new 500 litre Allier oak barrels. The wine was then
bottled and stored in controlled conditions. This wine is made only in exceptional years, the result of a unique process of minimal intervention.
Traffic jam 6,300 bottles
Analysis Alcohol Content 14%
Volatile Acidity 0.63 g/l (acetic acid)
Total Acidity 5.18 g/l (tartaric acid)
pH 3.66
Residual Sugar 4.2 g/l
Dry Extract 33.1 g/l
The price includes the special packaging and the posting box