Andreza Grande Reserva
75 cl
/
14.5% Vol
A rich, full flavoured blend of Touriga Nacional & Touriga Franca that is matured in French oak casks for 14 months. It is made by two of the best winemakers in the region: Jao Silva e Sousa & Francisco Baptista.
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Andreza Grande Reserva
€28.00
Ex Tax: €22.76
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Very intense and powerful yet elegant aromas dominated by notes of bergamot oil from the Touriga Nacional, and balanced out with aromas of wild forest berries (blueberry and mulberry) with well-integrated high quality oak
Palate
Extremely elegant and voluptuous, yet fresh and well balanced with notes of wild forest berries and a long finish
Colour
Deep ruby colour with hints of purple/ blue flecks
Fact Sheet
Fluid
75 cl
Grape Variety
Touriga Nacional, Touriga Franca
Alcohol %
14.5%
Style
Dry, Medium Bodied
Estate/Producer
Lua Cheia em Vinhos Velhas
Country
Portugal
Region/AOC
Douro
Vintage
2014
Making Techniques
Destemmed and crushed, 12 hours maceration at 34ºC using selective yeast ; temperature controlled fermentation (12-14ºC) for 10 days; malolactic fermentation in French oak barrels; total oak ageing 14 months.
Closure
Cork
Cellaring/Ageing Potential
Drink now, or within the next 10 years
Awards and/or Press Quotes
Jancis Robinson
16.5/20
Wine Advocate
90 Points
Wine Enthusiast
91 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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