Winemaking:
Hand picking for small perforated boxes. Reception with immediate destemming and crushing. Fermentation in stainless steel vats, with a controlled temperature of around 23ºC. Prolonged maceration and malolactic fermentation in wood. Aged for 12 months in French and American oak, with final aging in the bottle.
Grape Varieties:
Touriga Nacional, Trincadeira, Bastardo
Tasting Notes:
Intense but balanced wine, with great aromatic complexity, good volume in the mouth and a long finish. Wine with great aging potential.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18°C.
Food Pairing:
This wine is ideal to accompany red meats and roasts, as well as cheeses.
Allergens:
Contains sulfites.