Varieties: 65% Touriga Nacional, 15% Petit Verdot, 10% Cabernet Sauvignon and 10% Syrah
Ageing: 16 months in French new oak barrels.
Alcohol: 14,5 % in Volume
Storage: Cellar at between 16ºC and 18ºC
Viticulture and Winemaking: All bunches entering the winery are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occurred naturally with no inoculation. The post fermentation maceration on skins lasted for 28 days. Fining was with egg whites. This wine is a natural product that was lightly filtered and may cast a deposit over time.
Food pairing: Enjoy with roasted, slightly caramelized red meat or game with black fruit jelly. Match also with a powerful Portuguese cheese from Azeitão or a traditional Roquefort
Tasting Notes
Colour: Concentrated ruby-violet color.
Aroma: Generous nose with very intense aroma of crushed blackberries, balsamic and some tabaco.
Palate: Full bodied, very aromatic. The mouth-feel is full with very ripe firm tannins. Good acidity and a sustained finish.
