Winemaking:
Manual harvest in 20 kg box, total destemming, pre-fermentation maceration for 48 hours. Fermentation in stainless steel vats. Aged for 12 months on fine lees in used French oak barrels, with regular bâtonnage and 1 month of static clarification before bottling. This vintage was bottle aged for 3 months before labeling and marketing.
Grape Varieties:
Cainho, Vinhão, Borraçal, Brow
Tasting Notes:
Open color in ruby red tones. Aroma of wild berries with more evident notes of blueberry and raspberry. The mouth follows the line of the aroma, fruity flavors with a slight vegetal violet. A light and elegant set with soft tannins and lots of freshness.
Store and serve advice:
It should be opened 30 minutes before consumption and drunk between 14ºC and 16ºC.
Food Pairing:
Accompany roasted meats such as veal, lamb, pork, various steaks and beef.
Allergens:
Contains sulfites.