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Fado Red 750ML
Sku: 12693
The Fado red was made from 4 grape varieties, Aragonez, Alicante Bouschet, Touriga Nacional and Trincadeira. Like the music, this wine embodies the nostalgia of Alentejo wines, arousing in us a ...more
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Product Information
Country: Portugal
Region: Alentejano
Grape Varietal: Red Portugese Blend
Type: Still wine
Reg. $7.99
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The Fado red was made from 4 grape varieties, Aragonez, Alicante Bouschet, Touriga Nacional and Trincadeira. Like the music, this wine embodies the nostalgia of Alentejo wines, arousing in us a feeling of saudade, of longing for our fields, for the aromas of our land and the memories of family gatherings or time spent with friends. When we taste it, we create memories which will drive us to seek out this fine wine in our favourite shop again and again. A wine with an intense purple colour and an aroma of ripe red fruits, plums and fennel. Smooth and mature tannins, fruit and spices. Finish with hints of mocca conveyed by the barrel toast.
Producer
Filibuster began in 2013, with the idea of offering discerning Spirits consumers a creative alternative to larger production brands. Whether Rye or Bourbon, the traditional aging process for American Whiskey has long been resting distillate a few years in charred new American oak barrels, and going directly into the bottle. Contrast this approach with Scotland, where cooperage of all types and ages have been embraced for centuries, and the case for exploring alternative wood in American Whiskey becomes clear. Our “Dual Cask” method combines the long-held tradition of new American oak aging with the avant - garde approach of a shorter, secondary aging period in Wine-seasoned French oak. We work with some of the best known wineries in California, including Ramey, Trefethen, Ladera & Cobblestone, and utilize the aromatic and flavor profile of Chardonnay, Pinot Noir, and Cabernet Sauvignon to achieve a very unique finish - what we call the “Dual Cask Difference”. Our Rye is spicy, yet velvety smooth, our Bourbon is rich, with an unexpected aromatic complexity.