Winemaking:
Manual harvest. destemming, followed by maceration for 10 days in a press with a pneumatic treadmill. After malolactic fermentation, the wine aged for 12 months in French oak barrels.
Grape Varieties:
Berry, Touriga Nacional, Cabernet Sauvignon
Tasting Notes:
Deep ruby color. Complex aroma, with dominant notes of red and black fruits, but also with notes of the barrel where it aged and a light vegetable. It is dense, structured and fresh. Tasty tannins and good persistence.
Store and serve advice:
Serve at a temperature of 16-18°C.
Food Pairing:
Accompanies slightly caramelized roasted red meat or game with black fruit jelly. Also harmonize with a powerful Portuguese cheese from “Azeitão” or a traditional “Roquefort”.
Allergens:
Contains sulfites.