Winemaking:
The plots are located at 600 meters and 300 meters above sea level in the Douro Superior. The grapes are harvested by hand in September in 20 kg boxes. Upon arrival at the winery, the grapes spend 12 hours in a cold room at 10°C. After being destemmed and crushed, the grapes ferment (both varieties together) at 25°C in stainless steel vats with indigenous yeasts. The wine is then aged for 30 months in used oak barrels and ages for a year in the bottle.
Grape Varieties:
Red Dog, Rabigato
Tasting Notes:
The Tinto Cão variety takes time to show its characteristics. It has a 'troubled' start to life and the aging time in barrel and bottle develops its potential. The main feature is a structured wine with a very soft and long finish, as few Douro grape varieties have. A small percentage of Rabigato gives "fixation" to the aroma and the mouth through its acidity.
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.