Winemaking:
The winemaking philosophy was to respect the grapes and nature and to seek expression of the Serra da Estrela terroir, which is why no other product was used other than sulfur. Alcoholic fermentation took place in open vats with traditional treading and began naturally, with the vine's own yeast, expressing its identity in the purest form. Very little extraction was sought. After pressing, the wine was placed directly in used French oak barrels, where malolactic fermentation took place until the following spring and where it aged for 18 months. Bottling took place in July.
Grape Varieties:
Jaen, Yellow Ink, Berry
Tasting Notes:
Still very young, full of energy, showing ability to age in the bottle. Great finesse, flowers, crystalline fruits, resins and minerals combine in a pure, unique and complex nose. Mouth salivating, dense and elegant, very fresh, full of energy, demanding food all around. Long and granite finish.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18°C.
Food Pairing:
Accompanies grilled meats, pasta with red sauce, cold cuts and powerful cheeses.
Allergens:
Contains sulfites.