Winemaking:
The grapes for this wine come from a plot with the two varieties mixed, trying to replicate the type of plantation of a century-old vineyard. Production was limited to two or three bunches per vine. The grapes of the two varieties, harvested simultaneously, and without destemming, fermented for about a week in an open press. During this time, they were reassembled several times a day with wooden masses until the wine reached the correct intensity. The wine finished fermentation in used French oak barrels where it aged. It then passed into a barrel where it remained until bottling without any collage or filtration.
Grape Varieties:
Baga, Touriga Nacional
Tasting Notes:
Very concentrated in color, aroma still closed, but loaded with notes of black fruits, all in a balsamic register and very striking on the nose. In the mouth it is rich, very textured, with the rusticity that is conferred by the barrel.
Store and serve advice:
Serve between 14ºC and 17ºC.
Food Pairing:
Ideal to accompany spicy dishes, red meat and game.
Allergens:
Contains sulfites.