Red wine from Alentejo region. See specifications
Alicante Bouschet, Aragonez and Syrah
Alentejo is the largest wine region in Portugal and also one of the most diverse, comprising eight sub-regions: Portalegre, Borba, Redondo, Reguengos, Évora, Vidigueira, Moura and Granja-Amareleja. Its 22,000 hectares of vineyards spread across plains, hills and mountains (S. Mamede, Ossa and Mendro are the main ones) and are based on different types of soil: clay, limestone, marbles, sands, shale, granite ... The climate is continental Mediterranean, with greater thermal amplitudes in the interior regions, closer to the border with Spain. The Alentejo vineyard reflects a wide variety of grape varieties, with a predominance of the white Antão Vaz, Roupeiro and Arinto and the reds Aragonez, Trincadeira, Alicante Bouschet, Touriga Nacional and Syrah.
Evergreen is a vegan certified wine, which means that in its winemaking process, from the grape to the bottle, no animal product was used. It is a wine for those who choose a way of life closer to nature, a light and elegant wine, fresh and relaxed, perfectly suited to the characteristics of vegan cuisine.
During the vinification of a wine, one of the most important steps is the clarification process, in which the must separates from the solid particles that still persist, in order to clarify and filter the liquid. In this process, usually, the addition of gelatins of animal origin, fish glue or egg white is used. Combined with proximity and respect for nature, Parras Wines decided to use only alternative elements, of vegetable or mineral origin in the clarification of its products. Therefore, Evergreen appears without any animal ingredients or derivatives in its clarification, obtaining Vegan certification and allowing consumers to enjoy a glass of wine respecting their concept and lifestyle.
Evergreen wines are certified by the V-Label entity, a unique quality seal for vegan and vegetarian products and services, across Europe. At Parras Wines we do not use ingredients of animal origin or derivatives, ensuring that all consumers comply with their concept of food.
Upon reaching the ideal ripening state of the grapes, a night harvest is made to protect the aromatic profile and minimize oxidation. In the cellar, they are partially destemmed and crushed, giving rise to a fresh and aromatic must that ferment for about 12 days, at a controlled temperature between 25oC and 28oC, without any addition of animal products.
It presents a ruby color, aromas of ripe red fruits, in the mouth with a soft and warm structure where balance prevails.