Ruby colour with brownish nuances; almost shiny and slightly opened. Fruity character of raspberry drops and some quince jam; honey and a bit of caramel; pronounced aromas and some evolution.
Almost sweet to the palate; balanced acidity and alcohol content; slightly structured, still with some tannins to smoothen and complex. Persistent.

The wine making process is conducted separately for each grape variety: The Touriga Nacional in stone presses, with stalk and skins, at controlled temperature; the Cabernet Sauvignon 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 12 months period in French oak barrels. The bottles are kept in cellar for 1 year.

8 years

Air by decanting and let breathe for half an hour before serving, at 19ºC. Red meat and spicy cheeses seem adequate. Roasted biff or Portuguese hunt smoked sausages can be an interesting choice.

Alcohol Percentage 13,00 %
Total Acidity 7,10 g/L in tartaric acid
pH 3,22
Remaining Sugars 4,1 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

Touriga Nacional, Cabernet Sauvignon

Mainly sandy and argil