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The Wines
The ANETO's wine gamut consist of:
ANETO White
ANETO White Reserve
ANETO White Late Harvest
ANETO White Late Harvest "S"
ANETO Red
ANETO Red Reserve
ANETO Red Great Reserve
ANETO Red Pinot Noir
ANETO
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History
This wine is made of a blend of several varieties, with a mature, fruity, long and soft perfil. Fermentation is in a open granit lagares. It spends 12 months in new and used oak barrels. It reflects the hot and profund character of the Tua Valley.
IDENTIFICATION
Brand: Aneto
Region: Douro | Castedo - Alijó
Wine type: red
Producer: Sobredos
Year: 2013
VINE
Soil type: xistous
Climate: mediterranean
Grape varieties: 30% Touriga Nacional; 40% Touriga Franca; 20% Tinta Roriz; 10% Tinto Cão
Production: 4 Ton/ha
OENOLOGY
Harvesting Date: third week of September
Vinification: hand picked to 15 Kg boxes. Selected in conveyor table. Stalks removal and crushing. Fermentation in open traditional granite tanks.
Maturation: stage in new and used French oak barrels for 12 months.
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 14º
Tot. Acidity: 5 gr/l (tartaric ac.)
Residual sugar: 2 gr/l
pH: 3,7
TASTING NOTES
Colour: intense red
Aroma: exuberant and very elegant, black fruit, cocoa and mineral, well married with the vanilla from the barrels.
Taste: good volume in the mouth, full of good tastes and nice freshness, with subtle tanins, long and complex finish
Temperature: 16 ºC
Gastronomy: starters, poultry dishes, white and red meats. Cheeses and cured meats.
ANETO RESERVE
IDENTIFICATION
Brand: Aneto
Region: Douro | Castedo - Alijó
Wine type: red
Producer: Sobredos
Year: 2012
VINE
Soil type: xistous with clay outcrops
Climate: mediterranean
Grape varieties: 50% Touriga Nacional; 50% Touriga Franca
Production: 4 Ton/ha
OENOLOGY
Harvesting Date: second week of September
Vinification: hand picked to 15kg boxes. Selected in conveyor table. Stalks removal and crushing. Fermentation in traditional granite tanks.
Maturation: Stage in new French and Hungarian oak barrels for 12 months. Bottled in April 2015
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 13,5º
Tot. Acidity: 4,8 gr/l
Residual sugar: 1,5 gr/l
pH: 3,7
TASTING NOTES
Colour: intense red
Aroma: very elegant, complex ripe fruit, floral and spiced, well blend with the toast of the two barrels used for staging
Taste: very rounded, with good volume in the mouth, full of aroma and freshness. The strong tanins make for a very long and delicate end of mouth.
How to serve: decanted for maxim expression
Temperature: 16º
Gastronomy: spiced dishes and red meats. Cheeses and cured meats.
ANETO GRAND RESERVE
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History
This wine is produced on exceptional years only. It results from a blend of Tinta Roriz and Touriga Nacional 50/50. Fermentation is in granit lagares and it spends 18 months in new oak barrels. Add to this a stage in bottle of 6 extra months.
IDENTIFICATION
Brand: Aneto
Region: Douro | Castedo - Alijó
Wine type: Red
Producer: Sobredos
Year: 2010
VINE
Soil type: xistous with clay outcrops
Climate: mediterranean
Grape varieties: 50% Touriga Nacional; 50% Tinta Roriz
Production: 4 Ton/ha
OENOLOGY
Harvesting Date: second week of September
Vinification: hand picked to 15kg boxes. Selected in conveyor table. Stalks removal and crushing. Fermentation in traditional granite tanks.
Maturation: Stage in new French and Hungarian oak barrels for 18 months. Bottled in May 2013
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 14,5º
Tot. Acidity: 5,5 gr/l (tartaric ac.)
Residual sugar: 2 gr/l
pH: 3,7
TASTING NOTES
Colour: intense red
Aroma: very elegant, complex ripe fruit, floral and spiced, well blend with the toast of the two barrels used for staging.
Taste: very rounded, with good volume in the mouth, full of aroma and freshness. The strong tanins make for a very long and delicate end of mouth.
How to serve: decanted for maxim expression
Temperature: 16 ºC
Gastronomy: spiced dishes and red meats. Cheeses and cured meats.
ANETO PINOT NOIR
IDENTIFICATION
Brand: Aneto
Region: Douro | Barrô
Wine type: Red
Producer: Sobredos
Year: 2010
VINE
Soil type: strongly granitic, with very poor fertility
Climate: Mediterranean - Atlantic transition microclimate
Grape varieties: Pinot Noir
Grape age: 3 years
Production: 3 Ton/ha
OENOLOGY
Harvesting Date: first week of October
Vinification: manual harvest in 15 Kg boxes. Conveyor table selection. Fermentation in new oak.
Maturation: 1 year in used casks. Bottled in February 2012.
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 14º
Tot. Acidity: 4,5 gr/l (tartaric acid)
Residual sugar: 2 gr/l
pH: 3,5