The Wine
SANDEMAN CONFRADEIRO RESERVA RED 2002 is a Douro wine made from traditional grapes of the region. It is a full-bodied, rich, round and well-balanced wine where ageing in oak wood is well in evidence.
Tasting Notes
With an intense red hue with a predominantly red fruit bouquet as well as a hint of spices SANDEMAN CONFRADEIRO RESERVA RED 2002 is a full-bodied, round and well-balanced wine influenced by ageing in new French oak wood hogsheads. In the mouth it is versatile and supported by strong tannins.
Serving Suggestions
SANDEMAN CONFRADEIRO RESERVA RED 2002 is ideal with tasty meat dishes, stew and strong cheese. It should be decanted and served at 17º-18º C. Once open, the bottle should be drunk within 24 hours.
Varieties
This wine was made from grapes of Douro traditional red varieties, such as Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca.
Winemaking
CONFRADEIRO 2002was made at the modern Sogrape wineries at Cima Corgo (Quinta do Seixo - Pinhão) and Douro Superior (Quinta da Leda). After soft crushing and stalk-removal the grapes were taken to stainless steel vats where alcoholic fermentation, with long macerations, took place. During this period intense and long extractions were carried out using the existing maceration systems, as well as pumping-over, with temperature control through cooling and/or heating. At the end the wine was stored in accordance with harvest and variety quality, and the masses pressed, their yield having been kept apart from the remainder.
Ageing and Storage
SANDEMAN CONFRADEIRO RESERVA RED 2002 was taken to Vila Nova de Gaia in the months of October/December. After finishing fermentations, there followed maturation or élevage, for a period of about 15 months, in 225-litre oak wood hogsheads, part of which new. The blend was then prepared based on the selections made during the numerous tastings and analyses carried out. Before bottling it was subjected to fining with egg albumin, as well as to a slight filtration. The bottle should be kept horizontally at constant temperature (10º-20º). Its ageing potential is of 10-15 years.
Technical Details
Alcohol: 13,5%
Total Acidity: 6,2 g/l (tartaric acid)
Sugar: 2,8 g/l
pH: 3,47
SANDEMAN CONFRADEIRO RESERVA RED 2002 is a Douro wine made from traditional grapes of the region. It is a full-bodied, rich, round and well-balanced wine where ageing in oak wood is well in evidence.
Tasting Notes
With an intense red hue with a predominantly red fruit bouquet as well as a hint of spices SANDEMAN CONFRADEIRO RESERVA RED 2002 is a full-bodied, round and well-balanced wine influenced by ageing in new French oak wood hogsheads. In the mouth it is versatile and supported by strong tannins.
Serving Suggestions
SANDEMAN CONFRADEIRO RESERVA RED 2002 is ideal with tasty meat dishes, stew and strong cheese. It should be decanted and served at 17º-18º C. Once open, the bottle should be drunk within 24 hours.
Varieties
This wine was made from grapes of Douro traditional red varieties, such as Touriga Nacional, Tinta Roriz, Touriga Franca and Tinta Barroca.
Winemaking
CONFRADEIRO 2002was made at the modern Sogrape wineries at Cima Corgo (Quinta do Seixo - Pinhão) and Douro Superior (Quinta da Leda). After soft crushing and stalk-removal the grapes were taken to stainless steel vats where alcoholic fermentation, with long macerations, took place. During this period intense and long extractions were carried out using the existing maceration systems, as well as pumping-over, with temperature control through cooling and/or heating. At the end the wine was stored in accordance with harvest and variety quality, and the masses pressed, their yield having been kept apart from the remainder.
Ageing and Storage
SANDEMAN CONFRADEIRO RESERVA RED 2002 was taken to Vila Nova de Gaia in the months of October/December. After finishing fermentations, there followed maturation or élevage, for a period of about 15 months, in 225-litre oak wood hogsheads, part of which new. The blend was then prepared based on the selections made during the numerous tastings and analyses carried out. Before bottling it was subjected to fining with egg albumin, as well as to a slight filtration. The bottle should be kept horizontally at constant temperature (10º-20º). Its ageing potential is of 10-15 years.
Technical Details
Alcohol: 13,5%
Total Acidity: 6,2 g/l (tartaric acid)
Sugar: 2,8 g/l
pH: 3,47
