Shining Bordeaux colour with ruby nuances; slightly opened. Fruity character of wild blackberry jam and strawberry jam; caramel and honey; pronounced aromas and some evolution. Medium dry to the palate; balanced acidity and alcohol content; almost smooth, slightly structured and of some complexity. Long finish.

The wine making process is conducted separately for each grape variety, in stainless steel fermenting vats, with stalk and skins, at 28ºC for 5 to 6 days, with a 6 hour remounting interval. It undergoes natural stabilization and a 6 months period in French oak barrels.

4 years

It should breathe for half an hour before serving, at 18ºC. Red and white meat, feathers’ hunt or fat fish seem adequate. It seems to go particularly well with stuffed turkey and coal roasted codfish.

Alcohol Percentage 12.5 %
Total Acidity 6,2 g/L in tartaric acid
pH 3,49
Remaining Sugars 3,2 g/L

Store in light protected and aired environment, ideally, with an average annual temperature between 12ºC and 14ºC and at 60% humidity.

Vinho Regional Ribatejano

Castelão, Trincadeira, Tinta Roriz, Touriga Nacional

Mainly sandy and argil