Shining ruby colour; opened. Ripened fruit character of strawberry and raspberry; some resinous character; oak wood scent; a bit of caramel; with some evolution. Medium dry to the palate; almost smooth; balanced.

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.

2 years

Serve at 17ºC. Red and white meat seem adequate. Among others, regional gastronomy is perfect, prepared in a simple way.

Alcohol Percentage 12.50 %
Total Acidity 6,7 g/L in tartaric acid
pH 3,32
Remaining Sugars 2,9 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

Trincadeira, Tinta Roriz, Touriga Nacional, Cabernet Sauvignon, Touriga Franca

Mainly sandy and argil