Winemaking:
After fermentation at controlled temperature (27°C) for 10 days, aging for 15 days in vats. Malolactic fermentation with wood substitutes followed by an 8-month aging period. Stage in bottle for 3 months.
Grape Varieties:
Aragonez, Castelao, Trincadeira
Tasting Notes:
This red has a deep garnet color and aromas of red fruits such as cherry and raspberry, as well as hints of jam. In the mouth it is well structured with soft tannins that give it a very balanced and pleasant structure. Ends with final notes of ripe fruit.
Store and serve advice:
It should be served at 16/18ºC.
Food Pairing:
Particularly pleasant to accompany a meal with a starter, meat dishes or even alone, at any time.
Allergens:
Contains sulfites.