Winemaking:
The grapes from the youngest vines contributed with 80% of the final batch. The remaining 20% came from very old vines (over 70 years old). The vast majority of the wines, both from the old and newer vines, fermented in stainless steel vats weighing 10,000 kg for a week. A small part of the grapes from the old vines were trodden by foot and fermented in lagares for the same period. All wines were fermented under controlled temperature ranging between 25º and 27ºC. The best mill wine, from a traditional basket mill, was also used to stage the final blend. 80% aged for 14 months in stainless steel tanks. The remaining 20% aged in 225 liters in French oak barrels for 14 months until the final blend.
Grape Varieties:
Touriga Franca, Touriga Nacional, Tinta Roriz, Sousão
Tasting Notes:
Very concentrated aroma, with intense aromas of ripe red fruits, notes of violets and "Esteva" (Portuguese resinous bush). Great structure, full-bodied, ripe round tannins, with a long and persistent finish.
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 goes well with red meat, roast beef and grilled meats.
Allergens:
Contains sulfites.