Winemaking:
Vinification between the 3rd and 4th week of September, in stainless steel vats of 12 tons with temperature control, all the grapes were vinified separately, the fermentation temperature was 28ºC on average, the fermentation lasted 10 days, followed by another 5 days of post-fermentation maceration, the wines were stored in small volume vats; Once the alcoholic fermentation is over, it ages in new barrels for 12 months, after which time the wine is stabilized, followed by bottling and subsequent 12-month aging in the bottle.
Grape Varieties:
Tinta Roriz, Touriga Nacional, Touriga Franca
Tasting Notes:
The deep ruby color in the aroma is intense and complex, dominated by ripe red fruits and black fruits. In the mouth it reveals good volume, well-integrated acidity, good quality tannins, presence of well-marked red fruits. Long and complex finish.
Store and serve advice:
Serve at a temperature of 16ºC to 18ºC.
Food Pairing:
It goes well with all meat, game and cheese dishes.
Allergens:
Contains sulfites.