Wines from Brazil with a "Gold Medal"
Intense and pleasant aroma, with a good combination of the fruit with the wood (oak) from its aging. Descriptions: Fruit jam, toasted coffe, dried fruit, raisin, blackcurrant a full bodied wine, with ''a voluminous taste'', velvety tannins leaving along and pleasant sensation.
HARVEST: The grapes are selected from the best vineyards of Milo Family, in the vale dos Vinhedos, harvested by hand in 20kg boxes, during the second fortnight in March( Merlot) and the second fortnight in April (Cabernet Sauvignon), then transported to Miolo Winery for vinification.
DE-STEMMING: The grapes are selected by hand on a selection conveyor and de-stemmed in special machines, then immediately placed into fermentation tanks.
FERMENTATION/MACERATION: The grapes are fermented in special fermentation tanks in which alcoholic fermentation takes place simultaneously with maceration of the skins. For a slow and selective extraction of colour and tannins, the liquid is manually homogenized with the skins six times per day, using the French “Pigeage” system. Temperature is controlled throughout the process.
POST-FERMENTATION MACERATION: At the conclusion of alcoholic fermentation, the tank is closed and maceration continues for a further 20 days, followed by racking and pressing of the residue
MALOLATIC FERMENTATION: Malolactic fermentation takes place spontaneously after racking.
AGING IN OAK: The Cabernet Sauvignon and Merlot wines are aged separately in new French oak casks for a period of 10 months. They are then blended and the wine is bottled.
Ideal serving temperature is between 16º and 18º C. For better appreciation of its characteristics, it is advisable to decant the wine one hour before serving. This period will maximize its bouquet.
Wines from Brazil with a Gold Medal
