Winemaking:
Manual harvest in small boxes of 15 kg. Vinification Part of the harvest is trodden by foot in traditional marble vats, shallow and open, known as lagares. The remainder ferments in temperature-controlled wooden vats, with a long post-fermentation maceration. Malolactic fermentation then takes place in the barrels. Aged for 12 months in small French oak barrels.
Grape Varieties:
Trincadeira, Aragonez, Alicante Bouschet, Cabernet Sauvignon
Tasting Notes:
Deep color. Huge concentration of aromas. Notes of red fruit compote and spices. Powerful and elegant. Solid, vigorous, with compact and well-integrated tannins. Long and distinguished finish. A wine to age.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18°C.
Food Pairing:
This wine goes well with red meat, roast beef and grilled meats.
Allergens:
Contains sulfites.