Vinification:
All bunches entering the cellar pass through a sorting table and undergo intensive quality control. The grapes are gently crushed and moved by gravity into temperature-regulated vats. Both alcoholic and malolactic fermentation occur naturally without inoculation. The post-fermentation maceration on skins lasted 28 days. This naturally produced wine has been slightly altered and may form a deposit over time. Aged for 24 months in French oak barrels and 12 months in the bottle.
Castes:
Petit Verdot, Cabernet Sauvignon, Touriga Nacional
Test results:
Concentrated dark violet color. Generous nose with a very intense aroma of crushed blackberries and blue fruits. The complexity comes from deep oral aromas and toasty barrel notes. In the mouth it is powerful due to very ripe tannins and a very long, complex and sustained finish.
Store and serve advice:
Serve at a temperature of 16-18°C.
Pairing with food:
Accompany with roasted red meats or lightly caramelized game and accompanied with black fruit jelly. Also harmonize with a powerful Portuguese cheese from Azeitão or a Roquefort.
Allergens:
Contains sulfites.