Winemaking:
It ferments in stainless steel vats at a controlled temperature (28ºC). Pellicular maceration 22 days after fermentation. 30% aging in French Allier oak.
Grape Varieties:
Trincadeira, Alicante Bouschet, Touriga Nacional, Aragonez
Tasting Notes:
Mix of red fruits like strawberries and cherries, chocolate and spices. In the mouth firm tannins and freshness.
Store and serve advice:
It should be served at a temperature of 16ºC to 18ºC.
Food Paring:
This wine goes well with red meat, roast beef and grilled meats.
Allergens:
Contains sulfites.