Grape Varieties: 70% Cabernet Sauvignon, 25% Merlot and 5% Petit Verdot
Alcohol: 14% Vol.
First harvest: 2000
Winemaking: The grape varieties chosen on the Estate (Cabernet Sauvignon, Merlot and Petit Verdot) benefit from the natural conditions to allow a slow and balanced maturation.
The Merlot, the first grape variety to be harvested, benefited from a slow maturity and was in perfect condition for winemaking. The Petit Verdot, a variety which is slower to ripen, is normally harvested before the Cabernet Sauvignon. As for the Cabernet Sauvignon, its harvest took place when its small black bunches of grapes had good phenolic maturity, good acidity and the required alcohol potential. The primary fermentation takes place at a controlled temperature (25°C), followed by a period of ‘cuvaison' (skin maceration post-fermentation) of one week.
Ageing: The solids were separated out, and a 17-month maturation in 225 litre capacity new French Allier oak barrels followed. After bottling, in May of 2007, the Palacio de Bacalhôa 2007 matured in the estate's cellars until it was ready for sale 12 months later.
Tasting notes: Of very deep red colour, it is powerful and very concentrated on the nose, with strong notes of red fruits, combined with nuances of coffee, mint and dried fruits, all with a full, complex, fresh and elegant structure.
Gastronomy: Red meat and game.
Serving temperature: 16-18°C
Packaging: The storage or keeping conditions of the wine are very important if we want to preserve the wine's characteristics and guarantee a regular evolution for a long time. The storage place should guarantee: - temperature around 10º-12º; - some ventilation to avoid fungus proliferation; - should allow the horizontal disposal of the bottles; - absence of oscillations and vibrations; - absence of unpleasant odors; - bottles should be away from light; - relative humidity should be high.