Winemaking:
Total destemming of the grapes followed by gentle crushing. Part of the batch is initially vinified using the traditional foot-treading winepress method, finishing fermentation in stainless steel, with the remaining batch vinified only in stainless steel. In both vinifications, a brief pre-fermentation maceration is carried out, followed by fermentation in tanning for 6-8 days at a controlled temperature of 28-30°C with relatively frequent spillages. After the alcoholic fermentation, a period of maceration takes place, after which the wine is separated from the mass with which it was fermented and, finally, malolactic fermentation takes place. All the wine ages in French oak barrels for 30 months and 4 months in the bottle.
Grape Varieties:
Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Amarela
Tasting Notes:
Intense ruby color. Wine with a very intense aroma, marked by overripe notes of black plum and blackberry, with aromas of spices such as cloves and green pepper, which give it great complexity. In the mouth it is a wine with a lot of volume, structured and complete, with a remarkable elegance, presenting very soft tannins that make a full, long and very balanced wine.
Store and serve advice:
It is recommended to serve at a temperature of 16 to 18ºC.
Food Pairing:
Excellent with meat dishes and various cheeses.
Allergens:
Contains sulfites.