Climate: Mediterranean
Soil: Argillaceous limestone and/or schistous.
Method of cultivation (guide): Guyot Double Cord
Average Production: 60-70 hl / ha
Grape Varieties: Aragonez, Trincadeira and Touriga Nacional
Vinification: Maceration for 48h followed by fermentation at 24ºC.
Alcohol content: 14% vol.;
Total acidity: 5.18g /l;
pH: 3.60;
Sugars: <5g / l
Colour: Intense garnet color with a natural evolution.
Aroma: Notes of wild berries and black plum, sweet wood with some smoked notes and a light presence of coconut, vanilla and spices.
Palate: Complex in the mouth, elegant and intense. Good volume with present but velvety tannins, rounded and long.
Preservation: Keep the bottle lying down in a cool, dry place.
Gastronomy: Ideal to accompany meat dishes and various cheeses.
Temperature: Serve at a temperature of 16/18°C.
 |
Share |
 |
Wines |
 |
 |
