Pinalta Pingo de Lua 2013
Pinalta Pingo de Lua 2013 is an exceptional, intense and delicate Douro wine.
Pinalta Pingo de Lua was produced from the fruits of mature vineyards on the typical banks of the Douro, surrounded by a somewhat rugged landscape, composed of imposing fragments, wild animals and a unique microclimate generated by the proximity of the river.
5,6 g/L (tartaric acid)
100 in stock
Pinalta Pingo de Lua was produced from traditional red grape varieties from the Douro region: 60% Touriga Franca, 20% Tinta Roriz and 20% Tinta Barroca. 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. The end of fermentation took place in stainless steel vats.
Maturation and Storage
The wines that make up Pinalta Pingo de Lua aged in stainless steel vats for 12 months, followed by aging in oak barrels for 12 months. After a careful selection, the final batch was prepared, which was bottled and aged in the bottle before being placed on the market. Pinalta Pingo de Lua 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 Pingo de Lua has a garnet color, intense and deep, quite dark.
It presents a rich and complex aroma, which combines the delicacy of red fruits, violet and aromatic herbs with the rustic pugency of Douro wines: Ripe black fruit, toasted, mineral and spice notes.
In the mouth, it appears with balanced volume, astringency and acidity.
It has a long and penetrating finish, and can be consumed now or after evolution in the bottle, for several years.
Pinalta Pingo de Lua 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.