Pinalta Mil e Uma Noites 2013
Pinalta Mil e Uma Noites 2013 is an exceptional Douro wine.
Pinalta Mil e Uma Noites was produced from ripe fruits from old vines planted on the typical banks of the Douro, surrounded by a somewhat harsh landscape, composed of imposing fragments, wild animals and a unique microclimate generated by the proximity of the river.
5,9 g/L (tartaric acid)
99 in stock
Pinalta Mil e Uma Noites was produced from old vines of traditional red grape varieties from the Douro region. The grapes were selected in their own vineyards located in the Pinhão valley, an area where they reach exceptional ripeness and acidity.
Harvest and Vinification
The grapes were picked by hand, being destemmed and smashed gently on arrival at the winery. Vinification took place in shale mills, with foot treading and intense skin maceration, in order to extract the most delicate aromas and intense color. Fermentation ended in new French oak barrels.
Maturation and Storage
The wines that make up Pinalta Mil and Uma Noites aged in new French oak barrels about 18 months before bottling. After a careful selection, the final batch was prepared, which was bottled and aged in the bottle before being placed on the market. Pinalta Mil e Uma Noites is a wine of superior quality that can be kept for several years. It should be kept lying down, in a cool and dry place.
Pinalta Mil e Uma Noites has a very intense color, almost black.
Dense, intense aroma, marked by ripe black and red fruits, plum, blueberry. Notes of gooseberry, cherry, grapefruit, violet, menthol, coffee, chocolate, shale, vanilla, caramel and toast.
In the mouth, it is immense, with an extraordinary volume, fine, seductive astringency, and with perfect balance. Very long, delicious finish and good evolution capacity, which can be consumed now or after evolution in the bottle, for several years.
Pinalta Mil e Uma Noites 2013 goes well with red meat dishes, hunt and intense cheeses. In order to reach its fullness, it is recommended that the bottle be opened 1-2 hours before serving. It may need decanting since it has not been filtered, for better aging. It should be served between 16º and 18ºC.