Climate: Continental Mediterranean. Warm and dry days with large diurnal temperature ranges.
Soils: Schist and Clay.
Grape varieties: 40% Aragonez, 40% Trincadeira, 10% Alicante Bouschet and 10% Touriga Nacional.
Winemaking process: Total de-stemming and crushing. Cold pré-fermentation maceration for 3 days. Fermentation in Stainless steel vats at a temperature of 24/26°C.
Alcohol: 14%
pH: 3,68
Total Acidity: 5,2 g/L
Reducing Sugars: 0,4 g/L
Colour: Is grenat in colour.
Aroma: With an intense aroma of red berries.
Palate: Well balanced and fresh.
Winemaking: Luís Louro and Inês Capão
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