Carm Reserve 2017
vinhas muito velhas
do Douro Superior das castas, C
Larinho, Rabigato e Vio
In our cellar, with the most modern technology and total temperature control, we eliminated bunches that were not in perfect condition. The grapes were vinified with total destemming, followed by gentle crushing and maceration
pellet for about 12 hours. After this period in an inert atmosphere, the press was made in a pneumatic press, followed by a period of clarification of the must, from 24 to 48 hours depending on the variety and the state of ripeness. Hyperreduction vinification, fermentation at 12ºC and racking under a controlled atmosphere. The Wines aged successively in stainless steel and French oak barrels on fine sludge (battonage) until bottling.
On the nose, this 2017 harvest made it possible to obtain a very fresh and complex wine, with citrus fruit, grapefruit, in harmony with discreet floral nuances and strong mineral notes typical of the “terroir”, complexed by the notes resulting from the stage
on fine and barrel sludge. The freshness and volume of the mouth are surprising, with a very long, fresh and mineral finish.