Buçaco Red 2011 | Red Wine | Table Wines | Products | Garrafeira de São João

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Buçaco Red 2011

Alexandre de Almeida, founder of the oldest hotel chain in Portugal with the same name, started producing Bussaco Wines in 1917 when he realised what the Hotel Winery concept meant after many visits to European hotels including those on the French “Côte D’Azure”. This gave him the idea to open his own winery at the Bussaco Palace, starting to produce varieties that would come to be known as the glorious “Bussaco wines”.  In the early 20th century, one of the most interesting pages on Portuguese wine was created, the wine that was to become a much envied icon but which was always intentionally kept out of the limelight. Its creator, Alexandre de Almeida, adopted the concept of linking luxury hotels to a winery with their own wine. If we look back, ever since the first harvests we realised the importance of this icon that was served to kings, queens and heads of state, as proven by menus, proudly kept at the Hotel Palace Bussaco. Bussaco wines were just that: objects of culture limited to very restricted circles, the elite. Their fantastic and noble labels still bear the symbol of their nobility to this day and age.

Price: 34.85

Quantity: - +
Category: Red WineTable Wines
Region: Bairrada
Alcohol:

13,5%

Bottle Size:

750 ml

Grape Variety:

Baga, Touriga Nacional

Year:

2011

Winemaker:

Dirk Niepoort

Producer:

NV

Product details

Winemaking

The Bussaco wines were and still are always produced in the same way using the same methods as in the past. The fact that the grapes come from the Dão and Bairrada regions guarantee a wonderful wine nobly developed in the bottle. These wines ferment and age in French oak barrels for 12 months. Malolactic fermentation takes place in barrels.

Tasting Notes

t shows lovely ripe fruit, combined with some violets and spice. Quite fresh Great structura even in a quite elegant wine. Still quite tight and young, with beautiful tannins. Very long.

Store and serve advices

Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.

Food Pairing

Excellent with all kinds of meat dishes, especially for accompany grilled meats.

Reviews and Awards

- 18 points in Jancis Robinson

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