The wine’s nose is very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. Subtle notes of wood make the aro-ma more complex. In the mouth, the wine is fabulously concentrated, hot, showing firm tannins and a smooth texture as well as a very persistent finish that strongly displays the intensity of the wines of the Douro Superior. This wine pairs with meats, cheeses and, in general, Mediterranean cuisine.

Destemmed, soft crushing and thermal shock, then followed by a period of soaking pre-fermentation cold-mill for about 12 to 24 hours, after which the masses were transferred to fermentation vats broad low where fermented by about 10 days, at temperatures between 24 and 26 º C. The malolactic fermentation occurred in a natural way, and it was concluded at the end of December when the wine made ​​this fermentation in wood. Until July partly in stainless steel and partly in American and French Wooden barrels.

17 pts Revista de Vinhos

Carm Red 2022

Carm CM Red 2021