Vallado
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Very concentrated, with balsamic oak notes, fig, black plum aromas and tobacco.
Full bodied, firm, mature and silky tannins. Mineral notes with a very elegant, persistent and complex finish.
The grapes, after a careful manual selection on the sorting belt, were de-stemmed and fermented in stainless steel tanks at a controlled temperature of 24ºC with mechanical remontage for 9 days.
ADELAIDE comes from a parcel of very old vineyards (some more than one hundred years old) where a blend of more than 30 different indigenous grape varieties are planted. The soil is predominantly schist (black slate). These vines, planted in a density of 7,000 vines per hectare, yield on average 400g per plant, equivalent to 2,8 tons per hectare. This puts these vines amongst the lowest yielding per hectare in the world.
Ageing and malolactic fermentation take place in 225 litre new French Oak barrels for 20 months.
Francisco Olazabal & Francisco Ferreira
2005 | 2007 | 2008 | 2009 | 2011 | 2012 | 2014 | 2015
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Very concentrated, with balsamic oak notes, fig, black plum aromas and tobacco.
Full bodied, firm, mature and silky tannins. Mineral notes with a very elegant, persistent and complex finish.
The grapes, after a careful manual selection on the sorting belt, were de-stemmed and fermented in stainless steel tanks at a controlled temperature of 24ºC with mechanical remontage for 9 days.
ADELAIDE comes from a parcel of very old vineyards (some more than one hundred years old) where a blend of more than 30 different indigenous grape varieties are planted. The soil is predominantly schist (black slate). These vines, planted in a density of 7,000 vines per hectare, yield on average 400g per plant, equivalent to 2,8 tons per hectare. This puts these vines amongst the lowest yielding per hectare in the world.
Ageing and malolactic fermentation take place in 225 litre new French Oak barrels for 20 months.
Francisco Olazabal & Francisco Ferreira
2005 | 2007 | 2008 | 2009 | 2011 | 2012 | 2014 | 2015
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