This wine was produced by the brand Sangue Real only with the Sauvignon Blanc grape variety and has a yield of 5 tons per hectare. The vineyards are located next to the Natural Park of Serra da Arrábida, about 5 km in a straight line of the Atlantic Ocean with the Arrábida mountains between the vineyard and the ocean, decreasing a little the strong maritime influence and allowing optimal maturation conditions. The wine has citrus color, aroma of spices and some dried fruit, with great complexity. In the mouth it has excellent acidity and a long, dry aftertaste, with a slight bitterness that helps to increase gastronomic aptitude. Perfectly accompanies oven- baked fish and some white meats.
Winemaking Production Methods: The ripening control of the grapes was carried out to define the ideal state of ripeness. The grape, harvested by hand, was completely de-stemmed and crushed, followed by pressing. After the pressing was done cold static decanting (10°C) for 36 hours. The fermentation took place for two weeks at controlled temperature 12-14ºC. Near the end of the alcoholic fermentation, it was transferred to French and American oak barrels where the fermentation ended and aged for 6
months on fine lees.
This wine received an award in the tasting of perfect wines for delicious barbecues in the magazine Paixão Pelo Vinho, Edition nº 82, page 39. It was awarded a silver medal with a score of 17/20.
Denomination: IG/IGP/ Regional
Style: Still Wine
Region: Península de Setúbal
Wine variety: Sauvignon Blanc
Alcohol (%) : 15
pH : 3.15
Total acidity (g/L) : 6.65
Residual Sugar (g/L) : 0.9
Type of Stage : Stainless steel and Oak Barrels
Time in Stage : 1 year plus 6 months, total of 18 months
Bottling date : April of 2021