Trinca Bolotas Red 2023

Freely roaming the montados, where it preferentially feeds on acorns, the Alentejo pig, a native Portuguese species, is the only survivor of pasture-raised swine in Europe. By the way it shapes the landscape and preserves the Mediterranean forest of the region, it is a heritage of Alentejo. It is also a gastronomic treasure, always present in the local cuisine, and an invitation to pleasure. By pairing it with this wine, we combine two major symbols of Alentejo at the table. Vinified from selected grapes from plots of Alicante Bouschet, Touriga Nacional, and Aragonez. After maturation studies, the grapes were harvested at their optimal maturation point - phenolic/aromatic. After total destemming and gentle crushing, a pre-fermentation maceration of 3 to 4 days was carried out to increase aromatic and polyphenolic complexity. This was followed by fermentation at 26ºC with gentle pump-overs preserving the fruit and extracting soft tannins, important for the wine's balance. After malolactic fermentation, the wines aged for 6 months, 70% in stainless steel tanks and the remaining 30% in used French oak barrels. It underwent light fining and filtration before bottling.