Red Fruit and Pepper / Spice,
BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium
TANNIN: Medium
ALCOHOL (%):
Origin: Alentejo, Portugal
Grape Varietals:
Pinot Noir (Pinot Nero)
Winemaking:
Maturation:
Awards:
WESTERN FOOD PAIRING
Turkey and cranberry sauce, tuna steaks, beef tartare
ASIAN FOOD PAIRING
VC Vicentino Pinot Noir has elegant aromas that are enhanced by its spicy palate. Balanced acidity on the dry and medium-bodied palate, revealing persistent red cherry and berry flavours with black pepper spice layers on the finish.
100% Pinot Noir. The fruit comes from vines planted in predominantly clay soils, with low production potential, allowing the grapes to bear their best attributes. In Zambujeira do Mar, where the high temperatures of the Alentejo are mitigated by the Atlantic, the concentration typical of inland viticulture is balanced by the freshness and humidity of the sea, leading to ideal maturation.
Fermentation in French oak barrels of 500 litres with 50% stems. Ages for 10 months in the same fermenting barrels.
