Climate: Mediterranean Alentejo
Soil: Quartz-diorite with red clay
Grape variety: Syrah
Classification: Vinho Regional Alentejano
Production: 2102 bottles 75 CL
Alcohol content: 14% vol.
Total acidity: 5.4 g / l
Consumption: 10 years
2012 was a year marked by intense rainfall during December and January. Followed by very high temperatures in July and August. The threat of rain prevailed near harvest time. These conditions propagated the emergence of fungus, forcing an earlier harvest cycle than ideal. We did this year's harvest in early September.
This was the year in which European Union officially certified the process of organic wine-making and Dona Dorinda 2012 proudly received this important recognition.
The night harvest was done in our traditional 12kg boxes, to avoid crushing damage during harvest and transport. The procedure started with the carbonic maceration method, followed by 15 days of fermentation at a controlled temperature in order to achieve maximum extraction of colour and fruit flavours. Later, soft pressing was followed by the malolactic fermentation process in oak barrels.
The whole process of winemaking was done using gravity for transitions.
Brand new barrels of young medium toasted French oak were used and the vintage aged in them for over a year. Followed by another 12 months in bottle before commercialization.
Color: deep intense garnet
Aromas: medium intensity wine, with a noticeable and engaging aroma of smoke, toasted wood and leather. Caramel and tobacco soft notes are also present and a light red cherry culminates at the end.
Palate: medium acidity dry wine, medium alcohol and tannins, medium body and pronounced flavor intensity.
A red fruit flavor starts at the beginning with elegant and balanced transitions to flavours of intense cherry, tobacco and a hint of leather. Not a very long aftertaste but persistent and smooth.
It is an excellent wine with high aging potential.
Accompanies roasts and strong dishes.