Presents a ruby colour with brown vestiges, red fruits fragrance, sweet and fresh taste and good acidity

Wine making by the traditional process of complete fermentation in winepresses and cellars with fermentation temperatures around 30ºC

6 years

It should be served by the temperature of 17-18º C, with All kind of meats and cheeses

Alcohol Percentage 12.5 %
Total Acidity 6,1 g/L in tartaric acid
pH 3,56
Remaining Sugars 3,50 g/L

Bottles lying in ventilated and dark space, between 12 and 13ºC and with a percentage of humidity around 80%

Vinho Regional Ribatejano

Castelão, Trincadeira, Touriga Nacional, Cabernet Sauvignon

Mainly sandy and argil