The maturation months in the Alentejo region, in the south of Portugal, are hot and dry, with cold nights. The vines grow in infertile soils of rocky or granite schist, naturally producing low yields of concentrated fruits. At harvest, the grapes are selectively harvested in small boxes, at the height of maturity. All bunches are inspected for quality on a sorting table before being gently crushed and moved by gravity in temperature controlled stainless steel vats. After cold maceration before fermentation, the wild yeast population begins fermentation. Fermentation proceeds at temperatures of 27ºC with a pumping extraction regime twice a day. When 'dry', the wine has a post-fermentative maceration of up to 15 days.
Touriga Nacional, Aragonêz, Cabernet Sauvignon, Syrah
Deep ruby violet color, with an intense aroma of dark forest fruits, framed by toasted caramel notes of French oak. Attractive ripe tannins and concentrated fruit.
Store and serve advice:
Serve at a temperature of 16ºC.
Pairing with food:
Enjoy tasty dishes of simple red meats or well-seasoned white meats from traditional or modern cuisine.