Classification: Red Wine Regional Alentejano
Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Schist.
Grape varieties: 50% Trincadeira, 30% Aragonez, 10% Alicante Bouschet and 10% Cabernet Sauvignon.
Winemaking process: Manual harvest. Fermentation in small stainless steal tanks with temperature control 25ºC – 27ºC, long and intense maceration.
Ageing: 1 year in 300L barrel of French and Portuguese oak.
Alcohol: 14%
pH: 3,47
Total Acidity: 5,6 g/L
Residual Sugar: 2,5 g/L
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