Winemaking:
Hand-picked grapes for small perforated boxes. Reception with destemming and immediate crushing. Fermentation in stainless steel vats with tanning at a controlled temperature of around 23°C. Prolonged maceration and malolactic fermentation, followed by a 12-month aging in French and American oak.
Grape Varieties:
Touriga Nacional, Trincadeira, Bastardo
Tasting Notes:
Very concentrated grenadine color with aromas of black fruits, spices and a balsamic touch balanced by the 12-month aging in French oak. In the mouth it is full and fruity with velvety tannins and a long and tasty finish. Long and full, whose aging gave the wine more complexity and balance.
Store and serve advice:
It should be served at a temperature of 16ºC to 18ºC.
Food Pairing:
It goes well with red meat dishes, as well as soft cheeses.
Allergens:
Contains sulfites.