HDL Reserva -bio-

– Spicy Notes –

tasting notes:
“Dark and black red colour. In the nose intense aromas of wild herbs and black pepper, behind that are sweet notes of ripe plums. The wood is perfectly integrated with savoury spiciness. On the palate complex but fresh tannins, accompanied by flavours of dark blueberries and blackthorn. At the final long lasting savoury spice with dense extract sweetness. Cellaring potential 8 years.”

in the press:
“Great aromas of ripe berry fruit and herbs, with oriental spices and a touch of balsamic notes. On the palate, velvety and very round. Worn by a lush acid. Has a lot of charm. “(VINUM, 10/2011)

certified organic wine
Control Authority: Sativa-PT-BIO-03

classification:
Vinho Regional Alentejo

varieties:
75%Syrah, 15% Allicante Bouschet

vinification:
Strict crop control starting at pruning and green harvest in July. Only hand picked grapes in the cool morning hours. Slow, temperature controlled fermentation in stainless steel tanks for min 14 days with full skin contact. Gentle press and 24 months maturation in French oak barrels. Minimal treatment during the entire vinification, no fining. Only natural cold stabilisation prior to bottling.

recommendation:
Optimal serving temperature between 16° and 18ºC, matches ideally to grilles food, like Portuguese Porco Preto and selected cheeses. It’s recommended to aerate the wine prior to serving.

soil:
Red slade with quartz gravel

winemaker:
Carsten Heinemeyer

prizes and awards:

SELECTION 2012
– HDL Reserva 2008 – **

AWC VIENNA
– HDL Reserva 2003 – Gold

WINE MASTERS CHALLENGE 2010
– HDL Reserva 2006 – Silver

Mundus Vini 2006
– HDL Reserva 2003 – Silver