Winemaking:
Fermented only with indigenous yeasts in stainless steel vats with 35% whole bunches. This was followed by a post-fermentation maceration and it remained in the vats for 30 days. The stage took place in used French oak barrels for 15 months, followed by 2 months in stainless steel. The wines were naturally stabilized.
Grape Varieties:
Old Vines, Touriga Nacional, Jaen, Alfrocheiro
Tasting Notes:
It is a refined red wine, with a fresh and mineral profile, aromas of earth, pepper, kerosene and some red fruit. In the mouth it has a layered texture, with fine but present tannins. Highly gastronomic profile, notes of forest, pepper, with a dry and long finish.
Store and serve advice:
Ideal serving temperature: 16ºC.
Food Pairing:
Accompanies mushroom-based dishes, but also veal or lamb roasted in the oven.
Allergens:
Contains sulfites.