Winemaking:
Manual harvesting of the grapes into 15Kg boxes, with the grapes completely destemmed. Alcoholic fermentation took place for 10 days at a temperature of 25 - 27ºC in stainless steel vats with a capacity of 5,000 kg, with manual treading and pumping over three times a day. The wine aged for 14 months in new French and American oak barrels, followed by a bottle stage.
Grape Varieties:
Touriga Franca, Touriga Nacional
Tasting Notes:
Intense ruby color. Aroma of jam, ripe plum, spices and light wood nuances. In the mouth it combines acidity and body with soft tannins that provide an elegant and powerful finish.
Store and serve advice:
Service temperature between 16°C and 18°C. Store in a cool, dry place, away from light.
Food Pairing:
It goes well with red meat dishes, grilled fatty fish and intense cheeses with a strong flavor.
Allergens:
Contains sulfites.