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Cristal clear brownish ruby colour; slightly opaque. Fruity character of wild berries jam; some vegetative character of canned asparagus and some resinous character; honey and caramel; a bit smoky; pronounced and developed aromas. Almost sweet to the palate; balanced acidity and alcohol content; bodied, still with some tannins to smoothen and complex. Long finish.
The wine making process is conducted in stone presses, with stalk and skins, at controlled temperature. It undergoes natural stabilization and a 12 months period in French oak barrels. The bottles are kept in cellar for 1 year.
8 years
It should breathe for one hour before serving, at 19ºC. Red meat seems adequate. Roasted lamb can be a very interesting choice. It goes particularly well with some cakes made with nuts and dried fruit. Portuguese Cheese Queijo da Serra (Serra da Estrela) will surely enjoy its company.
Alcohol Percentage 13 %
Total Acidity 7 g/L in tartaric acid
pH 3,36
Remaining Sugars 4,20 g/L
Store in light protected and aired environment, ideally, with an average annual temperature between 12ºC and 14ºC and at 60% humidity.
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