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which make the wine gourmand and intense
fullbodied and particularly velvety
Red fruit desserts
Reducing Sugars 150 g/dm3
BURMESTER COLHEITA 2008 TAWNY TEMPERATURE_16º-18º which make the wine gourmandBrick red colour. Intense and fruity on the nose, with aromas of syrup fruit well matched with notes of spice and dried fruit. In the mouth it is silky and elegant, a perfect example of a Burmester Colheita. Long finish with a surprisingly refreshing acidity. FOOD PAIRINGS Egg and sugar desserts; Dried fruit desserts; TECHNICAL DETAILS Alcohol Content 20% pH 3,41 Total Acidity 4,22 g dm3 Reducing Sugars 110 g dm3
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