Wine bar

Ponte de Lima – Vinhão 2019, from Vinho Verde

Ponte de Lima – Vinhão 2019 red wine was produced by the Adega Ponte de Lima, on the Vinho Verde wine region of Portugal.

The Adega Ponte de Lima was founded in 1959 and today represents around 2000 growers. The Adega Ponte de Lima is based in the sub-region of Lima, one of the nine sub-regions on the Demarcated Region of Vinho Verde at the northwest of Portugal.

The wines from Adega de Ponte de Lima result from the vinification of perfectly ripe grapes of regional grape varieties, ensuring the authenticity and character of the genuine Vinho Verde. Among white wines, Loureiro variety has great importance – giving rise to a wine highly appreciated for its aroma and its excellent characteristics.

In red wines, Vinhão is produced exclusively from the grape variety with the same name. Vinhão is identified by its unmistakable aroma of red fruits and wild fruits and by its exquisite palate.

This red wine was obtained exclusively from the Vinhão grape variety.

The drink has a deep purple color with a clear appearance but presents intense purple legs on the glass (and on your mouth 🙂 )

On the nose, various aromas of red and wild berries: blackberry, raspberry, blackcurrant, wild strawberry, bog cranberry and black cherry, with some hints of spices like rosemary and thyme.

On the palate, medium intensity with tamed tannins, but it has a sour characteristic. A young, fresh and extremely fruity wine, tamed tannins, medium acidity in a medium body, with a persistent, dry finish.

This is an unusual, sparkling red wine with light bubbles in your mouth. It has all the traits of Vinho Verde whites except the color.

The wine has 11,5% of alcohol content.

Vinification: with preserving all the qualities of grapes, destemmed and crushed, as soon as they arrive at the cooperative. Alcoholic fermentation starts at a controlled temperature between 24 and 26 °C. During this process, skins and seeds are in contact with grape juice to extract their color, smell and taste. At the end of fermentation, the must is pressed to separate the wine from the solids. After malolactic fermentation, the wine is stabilized. At the end of these steps, the wine is ready for bottling.

Because of its intense fruitiness and acidity, goes well with fatty food, grilled meats, or the Portuguese chorizo.

Serve this wine at 12-18ºC temperature.


No Comments Found

Leave a Reply