Grape varieties: Trincadeira, Aragonez, Alicante Bouschet and Cabernet Sauvignon.
Vinification: Selection of the best grapes, vinified variety by variety. The Aragonez is fermented in Vinimatics, while the other two varieties is fermented in open vats (Lagares) with mechanical press. The process occurs at a controlled temperature of 25 º C.
Ageing: 8 moths in new barrels mostly French oak. The blends is then bottled and aged for a minimum period of 1 year.
Production: 26.000 bottles
Longevity: 6 to 8 years
Tasting notes
Aroma: Aromas of red fruits jams, complexes by wood.
Palate: Velvety, whit an excellent structure and soft tannins.
How to serve: 16 - 18º C, with roast beef from “ Mertolenga” cattle and mustard sauce.
