Winemaking:
After harvesting and transport to the cellar in small boxes (18-20kg), the bunches were destemmed, followed by maceration for 24 hours, pressed and kept fermenting and aged in used barrels.
Grape Varieties:
Cainho Tinto, Alvarelhão, Pedral
Tasting Notes:
Dark ruby color. Aroma with abundant vegetal tendency, very ripe fruit. In the mouth it is full and voluminous, good quality tannins, good structure.
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:
Goes well with white meats, roasts and intensely flavored cheeses.
Allergens:
Contains sulfites.