Casa Ferreirinha, Papa Figos Tinto

The grape bunches were hand-picked and vinified using the most advanced technology. After soft de-stemming and crushing, the grapes fermented in stainless steel tanks, with pumping-over and skin maceration at a controlled temperature of 28ºC. Following maceration, and tank by tank, the wine was separated from the masses, with the yield from pressings kept separate. Finally, winemaking ends with malolactic fermentation, which took place under ideal hygiene and temperature conditions. Following the final fermentations, the blend selected remained in stainless steel tanks throughout the winter. During this period, and benefitting from low natural temperatures, a natural clarification was obtained through sedimentation of the coarse particles. At the end of the winter, the wine underwent its first racking, with the separation of sediment. Approximately 25% of the blend matured for about 12 months in used French oak barrels, and therefore, after a finishing fining, in mid-November the wine was ready to be bottled.

Tasting Note: It has a deep ruby-red hue and an intense bouquet, with a prevalence of rock-rose floral notes, as well as ripe red fruits, like plum and strawberry. There are also notes of cedar, as well as of spices, a characteristic of the years of careful maturation, with delicate complexity arising out of discreet and well-integrated oak ageing. The palate also reveals ripe red fruits and has elegant body, well-integrated acidity, and fine-quality tannins, with a balanced, harmonious and extended finish.

Food Pairing: Ideal with all types of poultry and game, various meats, smoked pork and cheese.