Sangue Real: A Red Wine from Azeitão's Quinta dos Arcos Vineyard.
Discover Sangue Real, a blend of Cabernet Franc and Cabernet Sauvignon from Quinta dos Arcos, Setúbal Peninsula. Hand-harvested, sustainably produced, and aged for 22 months in stainless steel, this red wine offers rich aromas of violets, currants, and black cherries.
Sangue Real comes from the name of a land parcel of Quinta dos Arcos, located in Azeitão, Península de Setúbal between the Atlantic Ocean and the Arrábida National Part. The vineyard is part of a landscape of oak cork trees and olive trees crossed by a river.
The grape is exclusively to Quinta dos Arcos, without herbicide and harvested manually.
This wine is a blend of Cabernet Franc and Cabernet Sauvignon which have adapted very well to the terroir.
VINIFICATION
The control of maturation of the grapes was made to define the desired state of maturation. The manually harvested grape was destemmed and crushed. The fermentation occurred in stainless steel press with automatic treading with controlled temperature at 24ºC for two weeks, then was pressed. After malolactic fermentation, the wine aged in stainless steel for 22 months until it was bottled.
TASTING NOTES
This vibrant red wine displays a bright and intense ruby color, with complex aromas of violets and ripe black fruits like currants and black cherries. On the palate, it offers a smooth texture, with a long, lingering finish and fine tannins that enhance its elegance.
FOOD PAIRINGS
It pairs well with all types of red meats, as well as roasted pork loin, pasta with tomato sauce, vegetables such as peppers or stuffed eggplants, sautéed mushrooms, beans or lentils. It can also be consumed as an aperitif or accompany cheeses such as brie, Camembert, or the famous cheese of Azeitão or the cheeses of the Serra da Estrela.
SERVING SUGGESTIONS
For optimal enjoyment, serve this red wine at a temperature of 15-18°C to fully appreciate its complex aromas and flavours.
SPECIFICATIONS
TYPE - Red Wine
REGION - Azeitão, Setúbal Península
COUNTRY - Portugal
GRAPE VARIETY - Cabernet Franc and Cabernet Sauvignon
TOTAL ACIDITY - 5.65 g/L
RESIDUAL SUGAR - 1.00 g/L