Winemaking:
Manual harvest, with good maturation criteria where the grapes are carefully selected. Maceration and alcoholic fermentation with temperature control in stainless steel vats. Post-fermentation maceration followed by malolactic fermentation. Minimum stage three years before being bottled.
Grape Varieties:
Touriga Nacional, Touriga Franca, Tinta Roriz
Tasting Notes:
Closed ruby color, violet tinge, aroma of red and black fruits in compote with balsamic touches, toasted notes, vanilla and chocolate, structured and dense but soft at the same time elegant and very persistent.
Store and serve advice:
Serve at a temperature of 16ºC to 18ºC.
Food Pairing:
It goes well with all meat, game and cheese dishes.
Allergens:
Contains sulfites.