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Quinta do Noval Port(2003)
Analysis:
Alcohol: 19,5º % vol
Residual Sugar: 87,1 g/dm3
Total Acid: 4,20 g/dm3 Tartaric Acid
Ph: 3,54
Barrel Type: Big oak vats
Bottling Date: Bottled according to demand.
Barrel Time: 2 to 3 years
Vinification: The Noval Ruby is vinified by pump over in stainless steel vats with temperature control at 26º/28º C.
Tasting Notes : Bright Ruby color. Intense youthful nose with a distinctive fruity character reminiscent of wild cherries. On the palate is well balance, with intense fruit and good length. read more...
Alcohol: 19,5º % vol
Residual Sugar: 87,1 g/dm3
Total Acid: 4,20 g/dm3 Tartaric Acid
Ph: 3,54
Barrel Type: Big oak vats
Bottling Date: Bottled according to demand.
Barrel Time: 2 to 3 years
Vinification: The Noval Ruby is vinified by pump over in stainless steel vats with temperature control at 26º/28º C.
Tasting Notes : Bright Ruby color. Intense youthful nose with a distinctive fruity character reminiscent of wild cherries. On the palate is well balance, with intense fruit and good length. read more...
- Jancis Robinson
- 17/20
-
May 2008
- Purplish crimson. Prunes and herbs on the nose - rather interesting and captivating already! Very competent and lively. Lots hidden there. Well made. Lots of alcohol on the finish but a good charge of both fruit and tannin. Inky at this stage.
