Montes Claros Brut 2010

Adega Cooperativa de Borba (Alentejo)

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Adega Cooperativa de Borba is the maker of this Montes Claros Brut 2010 (£11.53), a sparkling wine from Alentejo with a blend based on alvarinho and arinto of 2010 and has an alcoholic strength of 12%. At Drinks&Co, this sparkling wine scores an average rate of 4 of 5 points.

Technical sheet · Montes Claros Brut

Type Of Wine: sparkling wine
Vintage: 2010
Appellation:Alentejo (Alentejo,Portugal)
Winery: Adega Cooperativa de Borba
Volume: 75cl
Grapes: Arinto, Alvarinho
Allergens: Contains Sulfites
Alcohol Vol.: 12%
Type Of Sparkling: Brut
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Description · Adega Cooperativa de Borba

Montes Claros Brut 2010 (Arinto and Alvarinho)

Producer: Adega Cooperativa de Borba

Appellation: Alentejo

Grapes: Arinto and Alvarinho

Adega Cooperativa de Borba

On the 24th April the Board of the Agriculture Guild of Borba invited a group of wine makers to gather around and discuss the possibility of creating Adega de Borba. On the 30th April 1955 the first Board of the Adega de Borba Cooperative came into force. Founded in 1955, Adega de Borba was the...

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Reviews

Highlighted review about Montes Claros Brut 2010

Posted on at 12.22

4/5

Montes Claros Brut 2010

TASTING NOTES:
Crystal appearance, citric colour with yellow nuances and fine bubbles. Elegant aroma of tropical fruits and slight hint of almond. Young, fresh with citric flavours. Great balance between acidity and alcohol levels.
- Winemaker: Óscar Gato
- Winemaking: Grapes carefully selected from vineyards with favourable maturation to the production of sparkling wine balance in terms of a lower sugar level and higher acidity - these were the ingredients to produce the Montes Claros sparkling wine. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were transported in small quantities. After the crushing and destemming of the grapes, pressing, decantation through cold system for about 24 hours and alcoholic fermentation at a controlled temperature followed. Having obtained the wine base to produce sparkling, the wine was then bottled and stored in the cellar. The second fermentation was performed in the bottle - the classic method. After the second fermentation and the ageing the "dégorgement" was performed to extract the yeasts, and then the topping, the process through which the "musselet" and the cork are placed.
- Grape Varieties: Arinto, Alvarinho.
- Food Pairing: Ideal as an aperitif, but gastronomically versatile.
- Store and Serve Advices: It should be consumed after bottling or it can age for another two years. Serve at 6-8 ºC.

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