Grapes: Aragonez, Trincadeira and Castelão
Vinification Process: After de-stemming and crushing, the grapes are fermented under temperature control and short-maceration.
A favourable Mediterranean climate and clay/marble soils compose an ideal site for the unique grape varieties of Aragonez, Trincadeira and Castelão. Showing a bright red colour with a deep violet hue, this is a great example of a real Alentejo wine; a happy combination of ripe fruit, freshness and a soft structure.
Best drunk at 16º-18º.
Alcohol (%v/v): 13,4
Total Acidity: 65,2
Volatile Acidity: 11,83
PH: 3,80
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