Winemaking:
Destemming, soft crushing and thermal shock, followed by a period of pre-fermentation maceration in a cold press for about 12 to 24 hours, after which the masses were transferred to wide low fermentation vats where they fermented for about 10 days, at temperatures between 24 and 26º C. The malolactic fermentation took place naturally, having been completed at the end of December when the wine underwent this fermentation in wood. Until July part in stainless steel and part in American and French wooden barrels.
Grape Varieties:
Tinta Roriz, Touriga Franca, Touriga Nacional
Tasting Notes:
Very fresh nose with a predominance of black berries. Balance between seductive licorice nuances and a complex aroma with hints of wood. Warm and concentrated, with firm tannins and a smooth texture.
Store and serve advice:
Serve at a temperature of 14ºC to 16ºC.
Food Pairing:
It is best accompanied with cheese, meat and most Mediterranean foods.
Allergens:
Contains sulfites.