TO ENJOY WITH THOSE WE LOVE
Produced only in years of exceptional quality, Periquita Clássico is a selection of the best winesfrom the Castelão grape variety.
Colour: Red with brownish tones
Aroma: Leather, black fruits, black tea, violets and hazelnut
Palate: Austere, good acidity, presence of tannins, persistence present following the same concept as the old Periquita.
HISTORYPeriquita is renowned for being Portugal's first ever bottled red wine Being produced since 1850 Periquita has been a true ambassador of the Portuguese lifestyle and culture
Produced only in years of exceptional quality, Periquita Clássico is a selection of the best wines from the Castelão grape variety
With the Periquita Clássico we try to replicate the style of the old Periquita wines, from fifty years ago, when the grapes were fermented with the stems and the vinification temperature had little control
This wine was aged in used wooden vats for 24 months Until today, the Periquita Clássico was produced in the 1992 1994 1995 1999 2001 and 2004 vintages Currently, we are bringing back this wine style and this brand with the 2014 vintage.
Domingos Soares Franco
Domingos Soares Franco, winemaker and vice-president, is the youngest of the two representatives of the sixth generation of the family that manages José Maria da Fonseca. He studied in Davis, California, and started working at José Maria da Fonseca in the 1980s. Since then, he has introduced several changes into the wines produced by this company, becoming one of the most innovative new-generation winemakers in Portugal. As a winemaker, his first major influence was undoubtedly that of his father Fernando Soares Franco. His uncle, António Porto Soares Franco, a man of great vision, also influences him tremendously, among other important achievements, he deserves to be recognized as the creator of Lancers, one of the best known Portuguese wines around the world and José Maria da Fonseca’s first international "best seller".
TYPE OF SOIL
DATE OF BOTTLING
Total Acidity: 5,2gr/l 3,57 pH
24 months in used wooden vats
Fermentation on skins at 28 ºC.
15 to 20 years.
Consume at a temperature of 14 16 ºC with meat dishes and cheese.